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Daikon Radish Stuffed Flatbread/Mooli

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Ingredients

Adjust Servings:
2 cups wheat flour, add to this
salt
1/2 teaspoon chili powder
1/2 teaspoon jeera powder (cuminseed)
2 tablespoons oil
water, from the grated radish,for kneading the dough (will be explained below)
1 medium diakon radish, grated (after grating squeeze out the water/juice, use it for kneading dough)
1/2 ajwain (available from indian stores) (optional)
1/4 turmeric powder
1/2 teaspoon jeera powder
1/2 onion, grated,juice squeezed out discard this
salt
1/4 chili powder
2 tablespoons cilantro leaves, finely chopped

Nutritional information

272.6
Calories
72 g
Calories From Fat
8.1 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
8.2 mg
Sodium
45.4 g
Carbs
7.7 g
Dietary Fiber
0.9 g
Sugars
8.5 g
Protein
82g
Serving Size

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Daikon Radish Stuffed Flatbread/Mooli

Features:
    Cuisine:

    Delicious stuffed parathas make a wonderful heavy breakfastor brunch. These are good make aheads which you can wrap in some foil wrap and take to a picnic.Good to eat in the car as well no mess. Rather than drink soda or juice with this, you can have lassi which is yogurt thinned with water or milk(blend them well to make thickish smoothie type mix) to which you add sugar or honey to taste. Totally delish.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Daikon Radish Stuffed Flatbread/Mooli Paratha, Delicious stuffed parathas make a wonderful heavy breakfastor brunch These are good make aheads which you can wrap in some foil wrap and take to a picnic Good to eat in the car as well no mess Rather than drink soda or juice with this, you can have lassi which is yogurt thinned with water or milk(blend them well to make thickish smoothie type mix) to which you add sugar or honey to taste Totally delish , I thought this recipe was simply outstanding It has become an instant classic in my household My only advice is to be cautious not to roll the roti too thin once you have integrated the daikon into the dough, otherwise it will emerge and fall out At this point, roll with caution and not too firmly


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    Steps

    1
    Done

    Make Up the Dough Using the Water (as Much as You Need from the Radish) Discard Any Left Over Water.

    2
    Done

    Leave the Dough Covered in a Warm Place to Rest For Half an Hour.

    3
    Done

    Add Salt to the Grated Radish.

    4
    Done

    After 15 Mins Squeeze Out More Water and Discard This.

    5
    Done

    Then to the Dry Grated Radish Add the Rest of the Filling Mix.

    6
    Done

    Now Make Small Balls of the Dough a Little Bigger Than an Egg.

    7
    Done

    Flatten Them Out, Dip in Dry Flour and Roll Them Out Using a Rolling Pin to a Teacup Saucer Size.

    8
    Done

    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.

    9
    Done

    Gather the Rest of the Dough Around It So That the Dough Complety Covers the Filling.

    10
    Done

    Dip It in Dry Flour and Roll It Out Again Theis Time Bigger Than a Saucer.

    11
    Done

    Heat a Tsp of Oil in the Frying Pan.

    12
    Done

    Add the Bread and Shallow Fry on Each Side Until Brown Spots Appear.

    Avatar Of Hazel Powell

    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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