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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Starters and Snacks
Contributed by Vegetarians and Vegans from around the world
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Mooli Paratha
From: Pete Thomas

Mooli (known as Daikon in Japan) is eaten all over the Far East. It is actually a type of radish. This flat bread was first given to me by an Indian work colleague and was an instant hit.

  • 500 Gramms Chapati flour (you can make this by sieving the bran out of wholemeal bread flour).
  • Pinch of salt
  • Tepid water
  • 3 tablespoons of grated Mooli
  • 3 tablespoons of melted vegetable oil/margarine
Sift the flour and salt into a large mixing bowl. Gradually add tepid water to form a stiff dough Knead for 10 minutes .

Wrap dough in cling film and leave in a warm place for 30 minutes.

Unwrap and knead for a further 10 minutes The dough should be firm, but yielding and quite elastic.

Pinch off a knob about the size of a large walnut and roll flat and round. Brush one side with melted oil/margarine and fold in two to form a semi-circle. Roll this shape until thin again, brush with oil/margarine and sprinkle a little grated Mooli on one quadrant. Fold again and roll flat to form a rounded triangular shape - this is the traditional shape of Paratha.

Fry the bread in oil/margarine over medium heat until golden brown and flaky Repeat until all the dough is used.

As with other flat bread, Paratha can be wrapped in a stack in a tea towel and re-heated in a microwave oven for a few seconds before serving.

Mooli Paratha make an excellent snack on their own or the perfect accompaniment to vegetable curries.