Move over sourdough! This dough takes 5 minutes to make and 20 odd minutes to prove! The wholemeal four gives these a great flaky texture and the stuffing gives it a punch. Traditionally these are made with daikon but I’m using red and I’m a little all over the place with the spices. So, more of an interpretation a la Pedro than a traditional version. You can play with the flavours and spices, there are always a few boxes of herbs and spices in my cupboard to use up before buying new gear for a new recipe!
These should be cooked in ghee (clarified butter) but I have opted for olive oil instead.
All the steps to this are straight forward, it just takes a little bit of organization if you want to make this quickly. If you’re in no rush, no worries! Here's the order of operation....
1)Make the dough, marinate the mushrooms, grate and salt the radish.
2)Coat and toast your cashews, toast your seeds, prep your vege.
3) Make the paratha filling, roll your dough.
4)Fill and cook your paratha, combine your salad ingredients
5)Stack that plate and eat em’ up!
The dough
2 C wholemeal flour
1 C cold water
½ tsp salt
2 TB oil
1)Combine salt, flour and oil then add water slowly while kneading. Work until a soft dough is formed. Cover in cling film and allow to rest/rise for at least 20 minutes.
The Paratha Mooli
4 Radish, finely grated
1 green chilli, diced
Fine sliced spring onion
Lemon zest
Squeeze of lemon juice
¼ tsp Turmeric
½ tsp Paprika
Salt and pepper
Garam masala for sprinkling
Oil for cooking the flat bread
1) Grate your radish, sprinkle with salt and leave to drain on a towel. Squeeze out as much liquid as possible.
2) Prep the rest of the filling. Cut all your vege fine and mix with the rest of the ingredients.
3) Divide your dough into 8 balls. Dust your rolling surface generously with wholemeal flour. Roll out two discs at a time. Sprinkle one disc with filling, place the second on top and roll again, gently to stick them together. You may need more flour for this bit!
4)Heat your pan, add plenty of oil (or ghee) and fry, turning and flipping till golden and crisp.
The mushroom salsa
4 button mushroom
1 lemon (juiced and zested)
2 TB olive oil
1 carrot grated
1 radish sliced
Sliced kale leaves
Salt and pepper
Parsley and/or coriander
¼ tsp cardamon, paprika, garam masala, ginger
¼ tsp cumin seeds, fennel seeds, coriander seeds
1)Slice the mushrooms fine, combine with the lemon juice and olive oil. Season and leave to marinate.
2)Toast your seeds, grind them if you prefer (I like mine chunky!).
3)Combine the remainder of the ingredients. Combine the mushrooms and salad just before serving.
Masala Cashews
Toss a handful of cashews in oil, season and add ¼ tsp of garam masala, salt/pepper and a squeeze of lemon juice. Roast at 180 degrees for 15 minutes. Once cool, add some chopped fresh herbs.
