Mooli Kay Parathay (White Raddish Stuffed Fried Indian Flatbread)

Mooli also known as daikon or white radish:

Mooli aka Daikon aka White Radish

Ingredients:

1 and 1/2 lb. mooli (1 giant white radish)

1 teaspoon salt + 1 teaspoon salt

1 teaspoon turmeric powder

1 teaspoon red chili powder

1/2 teaspoon crushed red chillies

1 teaspoon cumin seeds

2 cups atta (whole wheat flour)

~2 tablespoons oil per paratha + 1 tablespoon oil
~1 tablespoon dried, crushed methi aka fenugreek leaves (optional)

Directions:
Take the white radish, wash it, peel it, wash it again, and shred it in a bowl. Toss in a teaspoon of salt and let sit for ~10 minutes.

After the 10 minutes, squeeze all the water out of the shredded radish. Make sure to capture and save the radish juice.

Mix turmeric powder, chili powder, crushed chillies, cumin seeds, and crushed methi with the shredded radish.
Next mix the flour with 1 and 1/2 cups of the radish juice along with 1 tablespoon of oil and 1 teaspoon of salt. Mix well and knead for 5 minutes.
Time to roll out that dough. Make a 3 inch ball of dough, flatten it with your hands, then pinch the edges flat.

Next, take a rolling pin and roll it out slightly on a floured surface (should be about 5 inches in diameter). Make another disk similarly.

Take a couple tablespoons of the white radish mixture and put it on one disk.

Lay the second disk on top, flatten it, then seal the edges by pinching them with your hands.

Roll it out again (should now be ~10 inches).

Heat a pan with 2 tablespoons of oil at medium temp. Gently lay the stuffed disk into the pan and cook on each side for 3-4 minutes.
Remove from pan and place on a paper towel to drain out some of the oil. Then eat with whatever you want...we eat it with yogurt and achar.