MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Radish Parathas
Categories: Indian
Yield: 10 Parathas

MMMMM-----------------------CHAPATI DOUGH----------------------------
4 c Chapati flour
1 1/2 c Water; lukewarm

MMMMM----------------------RADISH PARATHAS---------------------------
2 lg White radishes (mooli);
- finely grated
1 ts Cumin powder
2 tb Onion; minced
1 ts Salt
1/2 ts Black pepper powder

Chapati Dough:

Place flour in a bowl and make a hole in the center. Pour a little
water in the hole and fold in flour from the sides with your hands.
Keep adding water and tossing lightly until the flour forms a ball
and does not stick to either your hands or the bowl. Turn dough out
on a floured board and knead well until smooth. Place ball of dough
in an oiled bowl and cover with a damp cloth for 1 to 2 hours.

Radish Parathas:

Squeeze out as much liquid from the grated radishes as possible. Add
the remaining ingredients to the radishes, mix well, and divide into
10 parts.

Be sure the filling is completely dry; if any liquid accumulates, the
parathas will be spoiled.

Shape dough into 10 balls; flatten balls with your hands into round
patties. Use as much flour as needed to keep the balls from sticking.
Make a depression in the center. Place radish filling in the
depression and fold dough over so that it covers the filling. Press
ball in your hand to make a circular patty; place patty on floured
board, and roll out to a 1/4" thickness. Follow same procedure for
remaining 9 balls.

Heat the tawa or heavy bottomed pan. Place a paratha on the hot tawa
and cook on both sides until it turns a light brown. Brush with a
little ghee before turning itr over.

Line a serving dish with a large cloth napkin and place them in as
they are made, and cover with the ends of the napkin. This will
ensure that the parathas remain soft until the whole batch is
finished and ready to serve.

Serve with any salad that has a yogurt dressing, as well as with any
chutney or curry.

Recipe by The Taste Divine by Vanamali, 1993

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