Mooli paratha

Method

1. 1 Grate the white radish into fine strips, then toss with salt for 20 minutes.
2. 2 Squeeze the radishes until they are very dry, and reserve the juice for kneading the dough.
3. 3 Using the juice of squeezed beets to knead the dough is a way to preserve the flavor; discarding it will result in bland bread.
4. 4 Mix the shredded radish with ginger, green chilies, cumin, and coriander powder without stir-frying.
5. 5 Wrap the filling in the dough, then flatten it with your hands and roll it gently; rolling too hard will cause the filling to ooze out.
6. 6 Grill the cast iron skillet for 3 minutes on each side, then brush with ghee and grill for another 60 seconds.

With an appliance

• Oven 47 min

  For step 6: spray oil on both sides of the radish cake, bake on the middle rack of the oven at 225 degrees for 8 minutes, and flip at the 4th minute; the filling should be evenly heated, with some heat from the pan reduced but without any burnt marks.