Eggplant Stuffed Parathas

Serves 4 (for a light lunch). Grate daikon. Salt well and let drain in sink. Meanwhile, make the chapati dough: add water gradually to the flour until it makes a firm cohesive dough. Knead until it is no longer sticky and retains its shape. Set aside in a bowl and cover with a damp towel. Meanwhile, heat oil in heavy large frying pan and add mustard or cumin seed. When mustard starts sputtering or cumin starts to turn brown, add chilies and garlic or onion + chana dal. Let this fry for about 5 minutes. When dal and seeds are golden brown, add eggplant and stir fry just until eggplant starts to get soft. Remove from pan and chop mixture with tomato into small pieces, using knife or food processor (pulse a few times). Return to chapati dough and pull it in half. make small balls about 2" in diameter out of one half. Heat oil again in large pan. Roll out one ball of dough on floured board to about 1/8" thick (it should be about 6" across, or a handspan). Put some of the eggplant filling on it, leaving space at the edges. Squeeze as much water out of the daikon as you can, take a little bit and top the paratha with the daikon. Now roll out another ball of dough to the same size as the previous and place on top of the other. Roll the bottom edge over the top edge and press down to seal (you can use a few drops of water to help it seal better, but it's not essential). Then put in the heated pan and fry on both sides until brown. Repeat with the rest of dough and filling. Eat 'em up. They go well with plain yogurt as a dressing. They also reheat very well either in a toaster oven or microwave. Another hint is to make sure you taste the chapati dough, as it is really easy to not add enough salt. If the dough is too bland it doesn't taste as good. Also I've found that for American tastes, leave the garlic in there.