My husband was thrilled to get a parauntha for breakfast, His only complaint--where’s the pat of butter? He’s gone off hot peppers, but you can mince as much green, or add red pepper flakes to your taste. Fresh ginger heats him up enough.

FRESH DAIKON OR CAULIFLOWER-STUFFED BREADS

Tazi Mooli Ya Gobee Parautha (vegan)

Yield: 8 breads

 

Serve these breads for breakfast, lunch, or even dinner the Punjabi way with plain yogurt, red onion slices, a pat of butter and some sort of Punjabi pickle. You can make them into a triangle as in the photo, or in a disk as in these directions. My husband insists on a hot cup of tea as well. 

For the dough:

4 cups chapatti flour

1¼ teaspoons salt

1 3/4 cups warm water

Canola oil or melted ghee 

Stir the salt into the flour and gradually add the water. Put a little of the oil on your hand and knead for about five minutes until it is no longer sticky and elastic. Roll the ball of dough in a little oil, cover and refrigerate the dough for at least half an hour. 

For the filling:

3 cups grated white radish/daikon** (1¼ lb.), or 2 cups grated fresh cauliflower

½ teaspoons salt, or more to taste

1 small red onion (1/2 cup), minced

1 med. long green pepper, seeded and minced

2 teaspoons grated ginger,

1 tablespoon finely ground pomegranate seed anardhana (optional)

1 teaspoon crushed red pepper, or more to taste

1 teaspoon garam masala or toasted cumin seeds

1/3  cup sliced cilantro leaves or fresh, unblemished, fresh radish leaves 

In a medium bowl, mix the squeezed radish or the grated cauliflower and salt. Mix in the rest of the ingredients. Put the oil in a small bowl. 

Oil a board and rolling pin. Divide the dough in half and then into eight equal portions. Roll into even balls between your palms. Divide each ball again – one slightly larger than the other. Flatten them in the loose flour. Roll the larger one into a disk about 5½ inches in diameter. Brush with the oil. Evenly spread some of the filling in the center almost to the edge. Roll out the other, smaller ball as far as it will roll. Brush with a little oil. Place the smaller disk onto the larger one. It should cover the vegetable mixture. 

Heat a griddle over medium heat. Now begin crimping the edges of the disks, rolling and pressing the edge of the larger disk up and over the smaller one over with your thumb and forefinger. At the very last turn, “burp” the air out of the disk by flattening it with your palm. Make sure the seal is tight. Brush the surface lightly with oil or melted ghee. 

Pick up the parauntha with a spatula and flip it over onto the hot griddle. Immediately begin to press the edges down around the circle to flatten more. And then with your palm, flatten even more. Cook for about a minute or so or until you can see the edges begin to change color. Now press the edges again, but with the spatula. Turn the bread over. Brush that side with oil. Press the edges with the spatula and cook until that side is lightly browned (about a minute). Turn it again and flatten the edges again. Cook for 10 seconds, and press the edges with a spatula. Flip again. Press the edges on that side. Cook for 10 seconds. The bread should begin to puff with steam and be evenly browned on both sides. Serve immediately or cool on a rack.

These breads may be cooled singly on paper towels and then frozen. After half an hour in the freezer, wrap in clear plastic and then in foil. 

**After measuring the grated radish (packed), toss with 1 teaspoon salt in a bowl. Leave it for at least 20 minutes. Pick up handfuls of grated radish and squeeze them dry. Some people use the juice as part of the water in the bread.