If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Mooli paratha was a favorite variety of parathas that my mother would make when radishes were in season. the combination of the bite of daikon & bishops weed makes for a heady combination. —Panfusine
Daikon & Asparagus Filling
tablespoon olive oil
pinches Kosher salt
tablespoons orange or lemon zest
1 - 2
teaspoons Lime juice
teaspoon Crushed dried thyme or powdered bishops weed (ajwain)
cup Whole wheat flour
teaspoon table salt
cup Melted ghee for brushing
Whey or water for kneading
- Using a peeler peel strips of asparagus and white daikon radishes of about the same width.
- Heat oil in a non stick pan and add the daikon & radish. Add the salt, crushed dry thyme (or powdered bishops weed) & zest and saute until the vegetables are limp, but do not break up. Remove from heat , drizzle evenly with the lime juice & set aside.
- Add the table salt to the flour & knead to a soft pliable dough using the whey (or water). Divide into golf ball sized portions. cover with a damp cloth until ready to make the paratha.
- Roll out a portion of the dough to about 6 inches in diameter. Brush melted ghee over one side and fold to about 1/3rd the width.Press down on the rectangle and roll again to make a square shape (~ 6 inches). fold over twice & repeat the rolling once again to a square. Fold the square shaped of dough into a rectangle & roll slightly to expand the area (take a look at the awesome puff pastry tutorial to get an idea.)
- Place strips of daikon & asparagus over the lower half of the rectangle closest to you in a single layer. Carefully fold over the other half over the veggie layer and seal the edges. Gently roll to press down any air pockets & seal the asparagus & daikon
- In a heated non stick or cast iron griddle, place the paratha & brush the top side with ghee. Flip over and brush the other side as well. Cook each side for about 1 - 2 minutes till each sides develops brown spots. Remove onto a plate & serve hot with a dollop of salted butter & a cucumber raita.
- This recipe was entered in the contest for Your Best Radishes or Turnips