Writing a recipe for the complete novice is a daunting task. But I'm so pleased that after many trials to get the right measurements and complete instructions, my new parauntha recipe was finally perfected at the cooking class on Jan 31st and today, at lunchtime. Thanks to Baldev Kaur Dhaliwal my dear friend from California, who taught me this method. And thanks to the wonderful gals who came to the Indian cooking class! How much fun we had! How delicious the results! Thanks so much for your support of the Bennett Singh Brand Scholarship.

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. The lime/ginger on this blog is good. Or buy one that attracts you at the Indian market. 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, mined
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 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. Oil the top.

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.