In an effort to do something new and interesting with my daikon radish I stumbled upon this recipe. As you know, I’ve been experimenting a lot with Indian cuisine lately and so I looked around on some of the Indian food blogs that I’ve become familiar with and found the Mooli Paratha. As I read through the recipe I thought, this sounds a lot like a Pupusa. But with wheat instead of corn and veggies instead of beans, cheese or meat filling. The recipe sounded simple enough so I gave it a shot, loved it and then made it again.
These are definitely the kind of thing you can throw together at a moment’s notice. There’s no long wait time and they cook up rather quickly. You can top them with chutney, pickles or do what I did and top them with all of the above plus a cucumber yogurt salad. I sort of took the pupusa similarities and ran with it. If you don’t know what a pupusa is, click here. They are usually topped with a sort of cole slaw and hot sauce and some pickled veggies. You can pretty much make a meal out of them if you want to. So I applied the same logic to my mooli parathas.
I played around with the proportions and veggie fillings and you can too. If you don’t have access to daikon, I think finely shredded cabbage or some other kind of radish would also be good. The dough is crazy easy to make and it’s fun to make the parathas. I shaped all of mine by hand and didn’t even bother busting out the rolling pin. I used my Grist & Toll spelt flour for one recipe and then I used regular all purpose flour for another. I personally preferred the Grist & Toll in this recipe. It had more flavor and texture and added a little more depth to the parathas.
I also highly recommend making the mint chutney that goes with this! It’s high in vitamin C and is also just so incredibly yummy on top of these. Enjoy!
Adapted from Divine Taste
- 2 cups whole wheat flour
- 1 lb daikon radish
- 1 1/2 teaspoons salt
- 2 Tablespoon finely chopped cilantro
- 1 teaspoonp grated fresh ginger
- 1 teaspoon carom or ajwain seeds
- 1/2 teaspoon asafetida
- 1/2 teaspoon turmeric powder
- 3/4 to 1 teaspoon red chili powder (optional)
- 1 green chili, chopped
- extra flour for rolling the dough as required
- grape seed or veggie oil for cooking
- 1 cup of mint leaves
- 1/4 cup of cilantro, coarsely chopped
- Juice of half of a lemon
- 2 Tablespoons of yogurt or one heaping Tablespoon of pine nuts
- 1/2 teaspoon Garam Masala
- Salt to taste
- Grate the radish into a bowl and add the salt. Allow the radish and salt to marinate in a bowl for about 15 to 30 minutes. The salt will pull the juices out of the radish. Squeeze all the water from the radish and place in a cup or bowl. Pour the salty radish water into a 3/4 cup measure and fill the rest of the way with water. Add this to your flour and stir just to combine. You will get a tacky dough that holds its shape. Allow the dough to rest for about 15 to 20 minutes.
- Meanwhile, mix the drained radish with all the spices, cilantro, ginger, ajwain, asafetida, turmeric and red chili powders (if using) and the minced green chili. Mix well.
- Divide the dough into 8 equal parts. Repeat the same for the radish filling so that you’ll have 1 to 1 proportions for your parathas. This isn’t necessary but it takes a lot of the guesswork out!
- Dust your work surface and your hands with flour. Take one portion of the dough and make it into a round ball with your hands, rolling it in your palms gently. Press it out into a circle on your floured work surface with your hands (a cutting board or clean countertop will work). Place one portion of the radish filling in the middle of the dough and then pull the edges up around the filling, pinching and sealing it at the top. Then press it back down with your hands, adding more flour if the dough gets sticky. Some of the filling might break through, but don’t worry too much about it.
- Heat your skillet (cast iron or non-stick should work) to medium high and lightly oil it. Place the paratha on the skillet and cook for a couple minutes or until the bottom becomes golden with a few toasty spots. Then flip it and cook the other side. The parathas might puff up a bit and this is totally ok.
- Put the mint, cilantro, lemon juice, yogurt or pine nuts, and garam masala into blender or food processor and blend until a smooth paste forms. Add water until you get the desired consistency. Salt to taste.