Last year, 2024, I had a go at growing mooli, (a really long white radish), I fancied mooli paratha for breakfast. The pictures are from top left to right.
1. Top and tail your mooli that you've grown having fought off slugs and pests. Wash and grate (I deserve a medal for putting up with the smell).
2. After squeezing out the moisture, put the grated mooli, salt, garam masala and chapati flour into a biggish bowl. Slowly add water and mix to a pliable dough. If it gets too squishy/sticky/soft, add a bit more flour. I find it easier to hold the bowl with one hand and mix with the other.
3. Knead for around five minutes (longer if you enjoy doing it), until it comes away from the sides. Cover with something to stop it going dry on top. Leave it to rest for an hour. The longer you leave it, the softer the dough.
4. When ready to make you need a rolling pin, board, dry chapati flour in a largish dish with sides, hot plate on the cooker, and a large plate, spatula, butter and a clean tea towel ready.
5. Make a ball. Dip into dry flour. Flatten with your hand. Same as pastry, roll out as thin as you can. If it sticks to the board, use some flour.
6. Put the now large, thin disc on the hot plate. It will quickly change colour. Use spatular to turn it over. Do this a couple of times to get them a light golden brown. They're thin and will cook quickly. Put onto clean plate. Butter the top side. Cover with tea towel to keep warm.
7. I learnt from watching my mother. But I do recommend watching YouTube. There’s other great recipes on there too.
I had my mooli paratha with yoghurt and shop bought lime pickle for lunch. They were delicious. And not enough. This year I think I need to grow more. Have you any favourite recipes to share? Please do.
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