Daikon & Carrot Paratha

Ingredients:

• 2.5 cup shredded daikon (about 1 huge daikon)
• 1 cup shredded carrot (about 4 small carrots)
• 1 tsp salt
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp cinnamon powder
• 1/4 cup finely minced fresh cilantro
• 1.5 cups whole wheat flour
• 1/2 cup warm water
• some flax seed/almond oil/ghee for oiling

Directions:

1. Peel daikon and carrots. Add it into a food processor to shred finely.
2. Add everything except for whole what flour and warm water, in a large non-reactive bowl. Mix well and taste for seasonings. Keep aside.
3. In a separate bowl, add whole wheat flour and drizzle in some warm water. Knead until it combines into a semi-soft dough. Make sure the dough is not too dry or too soft. Keep dough aside to rest for a few minutes.
4. Heat an iron skillet on medium.
5. Divide dough into equal portions, roughly the size of a golf ball. Roll between palms and apply gentle pressure till the balls are smoothly rounded. Make as many to keep ready for filling and rolling out.
6. Flour surface and rolling pin.
7. Roll dough ball into 2 to 3 inch circle. Add a tablespoon of spiced daikon and carrot filling. Gather the sides neatly and make sure to seal the dough so that the filling doesn’t leak.
8. Flour the filled dough ball, roll dough into 6 inch circles or as thin as possible without tearing. If the dough begins sticking on surface and rolling pin, lightly dust with some whole wheat flour on both sides.
9. Place paratha on hot skillet for a few seconds before flipping over. At this point, some brown spots would begin appearing. Brush on some flax seed/almond oil and flip it over again. Using a spatula, lightly apply pressure to the puffed areas all around.
10. Flip again and lightly apply pressure making sure paratha is golden brown on both sides.
11. Serve hot with fresh lentils, yogurt, hot pickles and salad.