Daikon Radish Stuffed Flatbreadmooli Paratha Recipes

Steps:

• Make up the dough using the water (as much as you need from the radish) Discard any left over water.
• Leave the dough covered in a warm place to rest for half an hour.
• Add salt to the grated radish.
• After 15 mins squeeze out more water and discard this.
• Then to the dry grated radish add the rest of the filling mix.
• now make small balls of the dough a little bigger than an egg.
• Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size.
• Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center of the dough soucer.
• Gather the rest of the dough around it so that the dough complety covers the filling.
• Dip it in dry flour and roll it out again theis time bigger than a saucer.
• Heat a tsp of oil in the frying pan.
• Add the bread and shallow fry on each side until brown spots appear.

Steps:

• Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
• In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
• Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
• Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
• Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
• Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
• If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.