To go with my Kholrabi bharta and to use up 2 bunches of radishes, I decided to make some mooli parathas (radish flatbread).
Tarla Dalal’s recipe was a pretty good start
- A food processor with a grater disk (yes, you can grate by hand but radishes are tiny and the food processor is so much quicker!). My kitchen helper did this part (and the rolling of the parathas later).
- rolling in
- frying pan
- mixing bowl
- 2 pieces of foil or a container that keeps chapathis/tortillas warm
- 2 bunches of radishes, grated/shredded in food processor
- 2 cups of wheat flour (i didn’t have Indian Atta, but fine whole wheat pastry flour does a pretty good job of substituting)
- 1/2 onion
- 3/4 cup yogurt. use more if you need more moisture
- 1 T garam masala
- 1/2 teaspoon turmeric
- 1-2 tsp chilli powder
- a pinch of methi (fenugreek)
- salt to taste
- a teaspoon or two of oil
- a pat of butter
♥ The Method
Mix together all of the ingredients in a mixing bowl and knead until it comes together. Add water or yogurt if it’s too dry. Roll into golf ball sized balls…if that seems too big, make them smaller (makes probably 15-20 depending on how big you make the balls. Cover with a cloth if you’re not rolling them out immediately.
Roll out into think disks. (it’s ok if they’re not perfectly round…ours weren’t. some of ours were oblong like naans. they still tasted perfectly good. Heat up a skillet on medium. rub a spoon of oil onto it. Cook the parathas (you can usually do 2 at a time) in the skillet…flip it when one side browns and rub with a little butter. let the other side brown too, rub with a smidge of butter, and then put it into the foil or the container to keep warm.