Mooli Parantha

Ingredients

2 cups whole wheat flour
1 cup water, or enough to make a pliable dough
2-3 white radishes (daikon), enough to make 3-4 cups when grated
1 teaspoon salt
1/4 teaspoon red chili seeds, crushed
1 teaspoon white cumin seeds
1 1/2 teaspoons coriander powder
1 teaspoon amchoor (dry mango powder)
1 1/2 tablesppons anaardana (pomagranate seeds)

Method

Stuffing:
1. Grate radish, using the large holes in a box grater, and spread out evenly on a baking sheet.
2. Sprinkle with salt, working it into the radishes with a fork or hands. Let sit for at least an hour on the baking sheet, slightly tilted, so that the radish juice flows to the lower end of the sheet.
3. Squeeze the juice out of the radishes. The drier the radishes, the easier it will be to stuff the paranthas.
4. Add spices to the radishes.

Tips for working with radishes:

Mooli (radish) juice can be strong and can sting your hands while cutting and squeezing. Before handling the Moolis, you may oil your hands very well to avoid stinging. Alternatively, just wash your hands thoroughly afterwards; the burning feeling will go away after 10-15 minutes. If the mooli stuffing is still soggy and rolling out the stuffed parantha is difficult, try sprinkling dry flour on it as and when required; but don’t over do it.

Paranthas:
1. Prepare dough by mixing the flour and water until pliable.
2. Take a small handful of dough and roll out in a circle with thin edges and a slightly thicker center.
3. Place 2 tablespoons of the radish mixture in the center of the dough. Fold one half of the circle over the filling, then fold the other half over in the opposite direction (like a burrito, or like an envelope). The dough should be in the form of a rectangle, with the longest sides closed and the shortest sides unsealed. Fold one unsealed edge over the top of the dough packet. Flip over, and repeat with the other unsealed side. (See video for a clearer explanation).
4. Roll the dough packet into a rectangle that is 1/4-inch thick or as thin as you like it.
5. Heat a cast-iron skillet to medium and cook parantha on one side until slightly brown. You may brush with olive oil or butter if you like.
6. Flip the parantha over and cook on the other side.
7. Flip again, for the third time.

Paranthas are typically eaten at breakfast. Stuffed paranthas are usually accompanied with plain yogurt, while plain paranthas are eaten with raita and sometimes scrambled eggs.