45 Min
DF
GF
NF
V
Radish Roti
Vegetables are our past, present and future — and incorporating them into doughs and batters has begun to define the way I cook.
At the restaurant, we add grated carrots and beets into roti doughs and muffin batters. At home, every time I cook eggs for breakfast, I throw in any leftover vegetables from dinner the night before — or at the very least, a large handful of herbs. The eggs become a binder for vegetables. Similarly, finishing rice with spinach, watercress or rainbow chard makes the chopped greens so much more palatable.
Recently, seeing the plethora of gorgeous colorful radishes on farm stands at the market, I decided to experiment with a radish roti. Paratha, a rich, layered flatbread stuffed with spiced grated radish (or mooli, as we call it in Hindi) is popular in the northern province of Punjab, India. A roti is a simpler daily bread, and white daikon or bright pink watermelon radishes can easily be substituted for the purple.
Vegetables are our past, present and future — and incorporating them into doughs and batters has begun to define the way I cook.
At the restaurant, we add grated carrots and beets into roti doughs and muffin batters. At home, every time I cook eggs for breakfast, I throw in any leftover vegetables from dinner the night before — or at the very least, a large handful of herbs. The eggs become a binder for vegetables. Similarly, finishing rice with spinach, watercress or rainbow chard makes the chopped greens so much more palatable.
Recently, seeing the plethora of gorgeous colorful radishes on farm stands at the market, I decided to experiment with a radish roti. Paratha, a rich, layered flatbread stuffed with spiced grated radish (or mooli, as we call it in Hindi) is popular in the northern province of Punjab, India. A roti is a simpler daily bread, and white daikon or bright pink watermelon radishes can easily be substituted for the purple.
30 Minutes
10
Notes & Variations
- The fresher the radish, the higher the water content, so remember to add water to the dough carefully.
- Rotis can be half-cooked and frozen. Separate each roti with a small piece of parchment paper or foil so they don’t stick together.
- The addition of the spice ajwain counters the sometime gas-inducing effects of brassicas, like radish.
Notes & Variations
- The fresher the radish, the higher the water content, so remember to add water to the dough carefully.
- Rotis can be half-cooked and frozen. Separate each roti with a small piece of parchment paper or foil so they don’t stick together.
- The addition of the spice ajwain counters the sometime gas-inducing effects of brassicas, like radish.
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You look radish-ing.
Usually relegated to crudité plates or a salad add-on, radishes get little respect in the western cooking world. Here are some recipes where radishes are the main event!
WE LOVE RADISHES
