Daikon-Stuffed Bread
(Mooli ka Parantha)
YIELD: 12 (8-INCH [20-CM])
ROUNDS
My husband’s favorite parantha is this
one, which is stuffed with grated
daikon. The key here is squeezing all
the excess liquid out before stuffing the
dough. These are so delicious that
you’ll make them over and over again.
1 (12-inch [30-cm] long) daikon radish,
peeled and grated (4 cups [464 g])
1 teaspoon coarse sea salt
1–2 Thai, serrano, or cayenne chiles,
stems removed, chopped