Author Notes: Mooli paratha was a favorite variety of parathas that my mother would make when radishes were in season. the combination of the bite of daikon & bishops weed makes for a heady combination. —Panfusine
Daikon & Asparagus Filling
tablespoon olive oil
pinches Kosher salt
tablespoons orange or lemon zest
1 – 2
teaspoons Lime juice
teaspoon Crushed dried thyme or powdered bishops weed (ajwain)
cup Whole wheat flour
teaspoon table salt
cup Melted ghee for brushing
Whey or water for kneading
- Using a peeler peel strips of asparagus and white daikon radishes of about the same width.
- Heat oil in a non stick pan and add the daikon & radish. Add the salt, crushed dry thyme (or powdered bishops weed) & zest and saute until the vegetables are limp, but do not break up. Remove from heat , drizzle evenly with the lime juice & set aside.
- Add the table salt to the flour & knead to a soft pliable dough using the whey (or water). Divide into golf ball sized portions. cover with a damp cloth until ready to make the paratha.
- Roll out a portion of the dough to about 6 inches in diameter. Brush melted ghee over one side and fold to about 1/3rd the width.Press down on the rectangle and roll again to make a square shape (~ 6 inches). fold over twice & repeat the rolling once again to a square. Fold the square shaped of dough into a rectangle & roll slightly to expand the area (take a look at the awesome puff pastry tutorial to get an idea.)
- Place strips of daikon & asparagus over the lower half of the rectangle closest to you in a single layer. Carefully fold over the other half over the veggie layer and seal the edges. Gently roll to press down any air pockets & seal the asparagus & daikon
- In a heated non stick or cast iron griddle, place the paratha & brush the top side with ghee. Flip over and brush the other side as well. Cook each side for about 1 – 2 minutes till each sides develops brown spots. Remove onto a plate & serve hot with a dollop of salted butter & a cucumber raita.