RADISH AND FENUGREEK BREAD

Preparation Method :

• Squeeze out any extra juice from the grated mooli. Reserve the juice.
• Mix together the flour, ground fenugreek and salt. Add the reserved mooli juice, plus extra water if necessary, and knead into a stiff and smooth dough. Cover and leave to rest for 15 minutes.
• Place the grated mooli, fenugreek leaves, chilli powder, asafoetida, carom seeds, chillies, chopped coriander and mooli leaves in a bowl. Mix well.
• Divide the dough into four equal portions. Flatten each one with your hand, keeping the edges thinner than the centre.
• Place a quarter of the mooli filling in the centre, gather the edges together and roll into a ball. Press down slightly, then leave to rest for minutes.
• After this time, roll out the stuffed dough into a paratha. Place on a preheated tawa and roast on a medium heat until both sides are lightly browned and crisp on the outside.
• Make the remaining parathas in the same way.