From: Pete Thomas
Mooli (known as Daikon in Japan) is eaten all over the Far East.
It is actually a type of radish. This flat bread was first given
to me by an Indian work colleague and was an instant hit.
Sift the flour and salt into a large mixing bowl. Gradually add tepid
water to form a stiff dough Knead for 10 minutes .
- 500 Gramms Chapati flour (you can make this by sieving the bran
out of wholemeal bread flour).
- Pinch of salt
- Tepid water
- 3 tablespoons of grated Mooli
- 3 tablespoons of melted vegetable oil/margarine
Wrap dough in cling film and leave in a warm place for 30 minutes.
Unwrap and knead for a further 10 minutes The dough should be
firm, but yielding and quite elastic.
Pinch off a knob about the size of a large walnut and roll flat
and round. Brush one side with melted oil/margarine and fold in
two to form a semi-circle. Roll this shape until thin again, brush
with oil/margarine and sprinkle a little grated Mooli on one quadrant.
Fold again and roll flat to form a rounded triangular shape - this
is the traditional shape of Paratha.
Fry the bread in oil/margarine over medium heat until golden brown
and flaky Repeat until all the dough is used.
As with other flat bread, Paratha can be wrapped in a stack in
a tea towel and re-heated in a microwave oven for a few seconds
Mooli Paratha make an excellent snack on their own or the perfect
accompaniment to vegetable curries.