Vegan Veg - Recipe: Mooli stuffed parathas

Moolis are used in cookery throughout Asia. Integral to kimchi (along with cabbage), one of the most important Korean foods, in Japan mooli is used grated in salad, soups, dips and, of course, sushi. In China it is used in various ways including for dim sum fillings while in Burma and across the Indian subcontinent it appears in curries, salads and as a stuffing for breads. Leaves are also used as a vegetable in many countries.

​Ingredients

​For the parathas:

​❯    225g (8oz) plain flour
❯    ½ tsp salt
❯    250ml (½pt) warm water
❯    Melted vegetable ghee (or margarine)

​For the filling:

​❯    Half a large mooli, grated
❯    ½tsp cayenne pepper
❯    A few coriander leaves
❯    Salt, to taste
​1.     In a large bowl, mix the flour, water and salt to make a firm dough
2.     Rest for at least 30 minutes
3.     While the dough is resting, squeeze the grated mooli to remove as much excess water as possible
4.     Then mix the mooli with the cayenne pepper, coriander and salt
5.     Take pieces of the dough slightly larger than the size of a table tennis ball, flatten out roughly, put a little filling on top and then fold over the edges so that the filling is completely covered
6.     Roll gently, taking care that the filling doesn’t break the surface
7.     Heat a wide, non-stick pan until very hot
8.     Place the parathas, one at a time, into the pan, brush the upper side with vegetable ghee
9.     When the bottom side comes easily away from the pan (about 1-2 minutes), turn over and cook for another 1-2 minutes
10.     Serve hot