Moulli (Daikon) Parantha

Ingredients:

• 
  2 lbs. of moulli (wash clean and shred)
• 1/2 cup fresh cilantro chopped
• 1/2 cup fresh chopped mint or 2 tablespoons of dry mint
• 2 tablespoons of freshly ground ginger
• 2 and 1/2 tablespoon of chapli kabab masala
• 1 teaspoon cumin seeds
• 1 teaspoon of chili powder or green hot chili thinly chopped
• 3 to 4 cups of flour

Directions:

Shred the mouli and squeeze the water out. Put that water aside.

Add all the spices, ginger, mint, and cilantro in the shredded mouli and mix

Make the dough with mouli water. Mix the flour with 1 tablespoon of sea salt, you might have to add a little bit of water to make a medium-hard dough.
For each parantha you need two small balls from the dough.

Flatten each ball as shown in the picture,

flattened

Place two to three tablespoons of the mouli mixture on one flattened dough then cover it with the other flattened dough, use your fingers to combine the doughs together to make a parantha. Then use a rolling pin.

three tablespoons of mouli mixture

covered with the other flattened dough

rolling pin used to make it into a parantha

Using a flat pan on the medium heat, place the parantha on the pan. Sprinkle 1 tablespoon of cooking oil then flip, and let it cook. 

Then do the same to the other side. When your parantha looks like as shown in the picture or crispy, it's ready to eat.

Serve with plain yogurt.