Radish & Asparagus Paratha

1. 1

   Using a peeler peel strips of asparagus and white daikon radishes of about the same width.

2. 2

   Heat oil in a non stick pan and add the daikon & radish. Add the salt, crushed dry thyme (or powdered bishops weed) & zest and saute until the vegetables are limp, but do not break up. Remove from heat , drizzle evenly with the lime juice & set aside.

3. 3

   Add the table salt to the flour & knead to a soft pliable dough using the whey (or water). Divide into golf ball sized portions. cover with a damp cloth until ready to make the paratha.

4. 4

   Roll out a portion of the dough to about 6 inches in diameter. Brush melted ghee over one side and fold to about 1/3rd the width.Press down on the rectangle and roll again to make a square shape (~ 6 inches). fold over twice & repeat the rolling once again to a square. Fold the square shaped of dough into a rectangle & roll slightly to expand the area (take a look at the awesome puff pastry tutorial to get an idea.)

5. 5

   Place strips of daikon & asparagus over the lower half of the rectangle closest to you in a single layer. Carefully fold over the other half over the veggie layer and seal the edges. Gently roll to press down any air pockets & seal the asparagus & daikon

6. 6

   In a heated non stick or cast iron griddle, place the paratha & brush the top side with ghee. Flip over and brush the other side as well. Cook each side for about 1 - 2 minutes till each sides develops brown spots. Remove onto a plate & serve hot with a dollop of salted butter & a cucumber raita.

* Per serving · 4 servings · Values may vary.

No additional tips available.