Mooli paratha

Ingredients

• 2 cups whole-wheat flour, kneaded into a soft dough with water and salt
• 2 medium white radishes (mooli), grated
• 2 tbsp chopped radish leaves (optional)
• 2 green chillies and 1 tbsp ginger, finely chopped
• ½ tsp ajwain, ½ tsp red chilli powder, ½ tsp anardana powder
• 2 tbsp chopped coriander
• Salt to taste
• Ghee for cooking

Method

1. Mix salt into the grated radish and leave for 10 minutes. Squeeze out all the water firmly (use the water to knead dough if you like).
2. Mix the radish with the leaves, chillies, ginger, spices and coriander. Add salt only just before stuffing, or it will turn watery again.
3. Roll a ball of dough into a small circle, place filling in the centre, gather the edges and seal.
4. Dust with flour and roll gently into a round paratha about 18 cm across.
5. Cook on a hot tawa, turning once, then spread ghee on both sides and cook until golden and crisp in spots.
6. Serve hot with white butter, curd and pickle.