Street Food - Tawa mooli paratha (Crispy paratha)

Makes 8
For the dough
1 cup whole wheat flour
1 cup all-purpose flour

2 tsp salt
For the filling
1 daikon (Japanese radish), about 6in
(15cm) long, grated
1 tbsp cumin seeds
1 tbsp coriander seeds
4 scallions (green onions), thinly sliced
2in (5cm) piece of fresh ginger, grated
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
½ bunch of fresh cilantro,
coarsely chopped
salt and freshly ground black pepper
4 tbsp (½ stick) unsalted butter, melted,
for cooking
1To make the dough, sift the two flours and salt into a large bowl. Make a well
in the center, and slowly mix in 1 cup cold water to form a dough. Turn onto
a lightly floured work surface. Knead well for 10 minutes. Return the dough to the
bowl and cover with a damp cloth. Let sit for 45 minutes.
2Meanwhile, prepare the filling. Place the daikon on a clean towel, and
squeeze all the liquid out until it is very dry. Toast the cumin and coriander
seeds in a small dry frying pan over medium heat for 2 minutes or until fragrant.
Crush the seeds using a pestle and mortar, or a spice grinder. Mix all the filling
ingredients together, and season well with salt and pepper.
3Once the dough has rested, divide into 8 equal-sized balls. Knead each
one again for a couple of minutes. Roll each dough ball into a disc about
31⁄2in (8cm) in diameter. Place a spoonful of filling in the center of each disc.
Fold the edges into the center to cover the filling completely, then give the
gathered edges a slight twist to seal the bundle shut. Turn over so the sealed
side is facing down. Gently roll until the paratha is about twice its original width.
4Heat a heavy frying pan over medium-high heat. Slap a paratha into the
pan and cook for 30 seconds. Turn over and cook for another 30 seconds.
Brush with melted butter and turn again. Press down with a spatula, brush with
more melted butter, then turn again, cooking for 30 seconds each time. Turn a
couple of times more, leaving for about 10 seconds each time before turning
again. Cook for 3 minutes total, until golden brown with a few dark spots. Cut
into wedges and serve.
Paratha is a staple Indian
flat bread with a flaky
texture. It originates from
the northwestern Indian
province of Punjab. Here,
many types of bread are
eaten at all times of the
day. Paratha can be eaten
plain or can be stuffed
with various fillings, from
meat to vegetables or
lentils. They are often
eaten for breakfast with
spicy pickles and fresh
yogurt. The stuffing can
be simple like this street
food version or much more
elaborate for feast days
and banquets, such as
spiced lamb and
pomegranate seeds.

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