INGREDIENTS:

1 cup fresh grated daikon radish (squeeze the moisture out)
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 teaspoon cumin/coriander powder
1 teaspoon hot red pepper powder
1/2 teaspoon garam masala
1/2 teaspoon salt
Prepare a dough by mixing together:
2 cups Indian whole wheat flour
1 teaspoon salt
1 Tablespoon vegetable oil
about 3/4 cup warm water (enough for a kneadable dough)

DIRECTIONS:

Using one of the following two methods, prepare the paratha:
Method I: Divide the dough into 16 pieces. Roll out 2 pieces into 4 1/2″ disks. Layer 1-2 Tablespoons of the radish mixture between the two rounds, and carefully roll out to 6″ in diameter. Repeat for the remaining pieces.
Method II: Divide the dough into 8 pieces. Roll out each piece into a 6″ disk. Place 1-2 Tablespoons of the radish mixture in the center of each disk, draw up the edges to the center and pinch; then carefully roll out to 6″ in diameter again.
Place each paratha on a dry griddle, and brown both sides. Then paint each side with a small amount of oil (or ghee), and briefly brown again on both sides.

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