White Radish, popularly known as Mooli in India, is one of the most nutritious root vegetables. Its healing properties are proclaimed by an ancient Chinese proverb: “When white radishes are in season, doctors should take a break.”
This is a delicious flatbread stuffed with spicy grated radish. You may vary the quantity of spices to suit your palate. Serve this with plain yoghurt.
For the filling:
700g white radish, peeled and grated
3/4 teaspoon salt, or to taste
1 teaspoon cumin seeds, dry-roasted and ground
1 teaspoon coriander seeds, dry-roasted and ground
½ teaspoon turmeric powder
1 teaspoon red chilli powder
3 tablespoons finely chopped coriander leaves
For the outer dough:
2½ cups/765g chapathi flour, plus extra for dusting
1 tablespoon vegetable oil
1. Make the filling: Place the grated radish in a bowl. Add the salt, mix well and set aside for 30 minutes. Squeeze out the radish from the accumulated liquid and transfer to a pan. Reserve the liquid.
2. Add the ground cumin and coriander seeds, turmeric powder and red chilli powder to the radish. Mix well. Set the pan over medium-low heat and cook for 3 to 5 minutes or until the radish is heated through and completely dry. Add the coriander leaves and mix. Remove from the heat and let cool to room temperature. Meanwhile, make the outer dough.
3. Make the outer dough: Combine the chapathi flour and oil in a medium bowl. Gradually add the reserved liquid and mix until you have a medium-soft lump of dough. Knead the dough for 5 to 8 minutes or until smooth and pliable. Cover the dough with a kitchen towel and let rest for 30 minutes at room temperature.
4. Fill the dough, roll out and cook: Knead the rested outer dough for a minute or so. Divide the dough into 8 equal pieces. Shape each piece of dough into a ball.
5. Divide the filling into 8 equal parts.
6. Heat a griddle (or a tava) over medium-low heat until quite hot.
7. Slightly flatten a dough ball and roll out into a disc of about 4-inch/10-cm diameter, using a rolling pin and board. Place one part of the filling in the centre of the rolled-out disc. Gather up the edge of the disc towards the centre and then pinch the edge together to seal the filling securely inside the dough.
8. Gently roll it out into a disc of about 7-inch/18-cm diameter, dusting with loose flour as needed, and place it on the griddle.
9. When the underside of the dough disc develops a few scattered brown spots, flip the disc. Spread some ghee on the upper surface.
10. When the other side develops brown spots, flip again and spread some ghee on the other side as well. Cook for 10 seconds or so and remove it from the griddle. Serve immediately.
11. Repeat the process with the remaining dough balls.