White radish and onion parantha

MAKES 6-8

230g daikon (white radish), finely shredded into long ribbons and squeezed dry using a tea towel

½ small red onion, finely chopped and squeezed dry using a tea towel

½ green chilli, finely chopped 10g ginger, peeled and finely shredded or chopped

2tbsp coriander, finely chopped ½tsp pomegranate powder ½tsp ajwain seeds, available from most supermarkets

1tbsp fenugreek leaves

1tsp garam masala

1tsp ground cumin flour, for dusting

1 quantity plain roti dough

(see recipe, right)

1tsp salt melted ghee, for brushing

In a bowl, mix together the daikon, onion, chilli, ginger, coriander, pomegranate powder, ajwain seeds, fenugreek leaves, garam masala and ground cumin.

Heat a non-stick frying pan over a low-medium heat.

Divide the roti dough into 6-8 equal pieces, then roll the balls in the palm of your hands and flatten into small discs. Dust the discs with flour and, using a rolling pin, roll out until they become mediumsized discs. Keep dusting with flour if sticking in between.

Take 1 heaped tablespoon of the daikon mix and place in the middle of the discs. Sprinkle with a pinch of salt, then bring together the sides and pinch in the middle until the mixture is completely concealed. Dust with flour, flatten and continue to gently roll out until a large thin disc. Repeat to use all the discs and filling.

Gently lift the parantha off the surface and place in the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30-60 seconds, flip over. Gently press the parantha with a palette knife, cook for 1 minute and flip again. Brush with ghee, flip and swirl the pan around for 30 seconds. Serve hot or cold.