The recipe that was the original inspiration for this was discovered in a search for a way to use up surplus radishes – Parathas with Curried Radish Filling. (Parathas are an Indian flat bread) We’d suggest this simple recipe as a way to use your radishes if you’ve had your fill of them raw, or in salads, but we also got excited at the endless possibilities of similar “pocket” variations. So keep this one in mind throughout the season.
1. The outside – Make your own paratha dough, or see what you can do with prepared phyllo dough or wonton wrappers. To make paratha dough, simply mix together wheat flour (start with 2 cups) with enough water to make a soft pliable dough. If you wish you can add just a little salt and vegetable oil. Knead the dough just until soft, cover and set aside for 15 minutes or so while you prepare the filling.
2. The inside – For a curried radish filling, simply grate radishes by hand or in a food processor, drain off some of the liquid, and add spices – some combination of a prepared curry powder, tempered cumin and mustard seeds (tempering means to heat in oil until the seeds start popping), garlic, and whatever else seems right. But you could use any combination of grated or cooked vegetables – grated kohlrabi or carrot, mashed potato, etc – and spices.
3. To assemble - Divide the dough into ping-pong ball sized lumps and roll out into thin circles, dusting with flour as needed. On each circle, add a spoonful of filling, and pinch shut into half-circles. (Note: there are fancier ways of closing them, but this is the simplest) Bake until golden-brown (about 30-40 minutes) or pan fry if you’d like. - Updated: January 16, 2007
