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optional

1 teaspoon ground coriander

½ teaspoon amchur

Salt, to taste

1. In a mixing bowl or food processor, combine flour and salt. Make a well in the center of the flour. Gradually add water as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let stand for 10 minutes or longer.

2. Mix together chopped onion, cayenne pepper, green chiles, coriander, and amchur. Mix well and set aside. (Do not add salt here, as it will make the filling too wet.)

3. Place ½ cup flour for rolling in a shallow container.

4. Divide dough into 8 balls. Roll each ball with the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flat ball in the flour.

5. Heat tava/iron griddle or a heavy fry pan on medium heat. Adjust heat as needed. If tava is too hot, the paratha will burn and stick to the tava, and if not hot enough, it will take a long time to cook and become dry.

6. Roll out each ball into an approximately 3-inch circle. Place about 2 tablespoons of the onion filling in the center and sprinkle lightly with salt, if desired. Gather the edges of the circle and join together. Crimp the edges tightly and flatten with the palm of your hand. Pick up the filled ball and roll again in the flour. Place the filled side down and roll out again to a 6-inch circle. (Use only the amount of flour you need to easily roll the dough. Excess flour on the griddle burns and creates smoke.)

7. Lightly oil the preheated griddle and wipe off the oil. Place one filled paratha on the griddle. Cook for 1 to 2 minutes, until bottom colors and paratha becomes firm and easy to pick up. Turn over with a flat spatula and cook until light brown spots appear on the underside. (While one is cooking, fill and roll the next one.)

8. Using a large soup or serving spoon, lightly oil the top of the paratha with ½ teaspoon oil. Turn over and oil the second side. Using the spoon or the spatula, press the paratha several times. This helps the paratha brown evenly. Cook until golden brown on both sides.

9. Serve immediately or place in an airtight container to serve later. When the paratha is hot, it is crunchy, but once cooled, the moisture from the onions will soften it. Enjoy them hot or cold.

NOTE: Cooked parathas can be kept at room temperature for about 4 hours. If planning to serve later, refrigerate cooked parathas and enjoy cold or reheat on the griddle. Parathas can also be frozen for up to 3 months; thaw in refrigerator and reheat before serving.

NUTRITION INFORMATION PER SERVING:

Calories: 164; Total Fat: 6 g (Saturated Fat: 0.5 g); Carbohydrate: 26 g; Protein: 5 g; Fiber: 4 g;

Sodium: 148 mg

Daikon-Stuffed Flatbread

Mooli Paratha

PREP: 20 minutes

COOK: 40 minutes

MAKES: 8 servings

SERVING SIZE: 1 paratha

Just writing this recipe takes me back home; it is one of those comfort foods for me. In winter, long white radishes (called daikon) are tender and sweet. On Sunday mornings my dad would dig fresh ones out of his garden, wash them, grate them, and squeeze out the water; now they were ready for Mom to make the parathas. These flatbreads are crunchy on the outside with tender, sweet, and spicy daikons on the inside. They are best eaten hot off the griddle; the longer they sit, the softer they become. Enjoy them with Indian pickles or chutneys.

DOUGH

2 cups roti-atta, or white whole wheat flour,

plus additional for rolling

½ teaspoon salt

1¼ cups water

3-4 tablespoons canola or vegetable oil

FILLING

2 cups daikon or carrot, grated

½ teaspoon cayenne pepper, optional

1-2 teaspoons green chiles, finely chopped,

optional

2 teaspoons ground coriander

½ teaspoon amchur

Salt, to taste

1. In a mixing bowl or food processor, combine flour and salt. Make a well in the center of the flour. Gradually add water as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough