1 teaspoon garam masala
1 teaspoon red chile powder or cayenne
½ teaspoon turmeric powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon carom seeds (ajwain)
1 batch Basic Roti Dough (see recipe on
page 73)
- Place the radish and salt in a deep
bowl. Let it sit for 15 minutes to pull out
as much moisture as possible. Squeeze
the excess water out of the radish. (I
usually squeeze out a whole cup of
liquid, so this step is important. Keep it
to add to soup later.)