Amma made chapattis every once in a while when we were kids. The real treats, however, were her stuffed parathas. For a long time, she made just two varieties: Aloo Paratha and Mooli ki Roti. For some reason, we don’t call them Mooli Parathas just as we don’t call the spud cousin Aloo ki Roti. Ours is not to question why, ours is but to open our mouths wide.
Each time I took this in my lunchbox, a colleague complained endlessly about the smell. Again, quite like cabbage and cauliflower, I must be “immune” to the smell. Or I’m simply not that gifted. I don’t exactly like radish, especially in dishes like sambar. The parathas, I simply love. Maybe it is because we didn’t get them as often. Absence does make the heart grow fonder.
A spicy toasted radish salad sandwich, where the bread is the roti!
1 cup Radish, grated
1 tsp Chilli Paste/ 1 Green Chilli, thinly sliced
¼ cup Coriander Leaves, chopped
Salt to taste
4 chapattis, untoasted
2 tsp Oil
Mix the radish with the chilli paste or cut chillies, coriander leaves and salt. Keep aside for a few minutes. Squeeze the liquid and divide the mixture into two portions.
Spread out half the salad on one chapatti and cover it with another chapatti. Press and seal the edges. Repeat with the remaining salad.
Heat a tava and toast each “sandwich” with half a teaspoon of oil for each side. Serve hot. This is perfect for breakfast and lunch/dinner, or as a snack. As long as you have chapatti dough ready, this can’t take you more than 10 minutes.