MOOLI PARATHA

Mooli  is eaten all over the Far East. It is actually a type of radish. This flat bread was first given to me by an Indian work colleague and was an instant hit.

• 500 Gramms Chapati flour (you can make this by sieving the bran out of wholemeal bread flour).
• Pinch of salt
• Tepid water
• 3 tablespoons of grated Mooli
• 3 tablespoons of melted vegetable oil/margarine

Sift the flour and salt into a large mixing bowl. Gradually add tepid water to form a stiff dough Knead for 10 minutes . Wrap dough in cling film and leave in a warm place for 30 minutes.
Unwrap and knead for a further 10 minutes The dough should be firm, but yielding and quite elastic.
Pinch off a knob about the size of a large walnut and roll flat and round. Brush one side with melted oil/margarine and fold in two to form a semi-circle. Roll this shape until thin again, brush with oil/margarine and sprinkle a little grated Mooli on one quadrant. Fold again and roll flat to form a rounded triangular shape - this is the traditional shape of Paratha.
Fry the bread in oil/margarine over medium heat until golden brown and flaky Repeat until all the dough is used.
As with other flat bread, Paratha can be wrapped in a stack in a tea towel and re-heated in a microwave oven for a few seconds before serving.
Mooli Paratha make an excellent snack on their own or the perfect accompaniment to vegetable curries.