Mooli and Coriander Flatbreads (Parantha) – makes 8

Mooli is from the radish family and used in Indian cooking and also Japanese, known as a Daikon. Can be just peeled and grated in salads. The flatbreads are great with any curry.

2 cups wholewheat flour
1 tsp of each salt, turmeric, red chilli powder, garam masala
½ a cup grated mooli
½ cup freshly chopped coriander
1 green chilli, deseeded and finely chopped
4 tbsp vegetable oil
175ml-200ml water

Mix together the flour,salt,turmeric,red chilli powder and garam masala. Then add the grated mooli, chopped coriander,green chilli and 1 tbsp of oil. Mix Well. Add the water bit by bit until the flour forms a small ball of dough. Kneed the dough until smooth.

Split the dough roughly into 8. Roll each piece on a floured surface into an 8” circle, smear a little oil over the surface and fold into a semi circle, Smear a bit more oil on half of the semi circle. Fold into a quarter. Roll out to make a 7” triangle.

Fry in oil over a medium heat until golden brown and flaky. Repeat until all the dough is used.