Indian Cakes with Daikon for Turkey Barbecue with Cucumber Raita

Indian unleavened mule paratha flatbread with daikon radish vegetable filling is ideal as bread for grilled dishes. Our mule paratha tortillas, unlike classic Indian ones, will be open like Mexican tacos. A dish called "chicken tikka masala" is known in the world of culinary arts. "Tikka" in Hindi - "pieces", "masala" - "mixture"; well, "chikken" - "chicken" in English, so it's simple: "chikken-tikka-masala" - pieces of chicken, grilled in a mixture of spices. Due to the very long common colonial history, English words are often found in the names of Indian dishes. My culinary thought replaced chicken with turkey.

Ingredients

• vegetable or ghee for frying; flour - for dusting
• wheat flour - 600 g
• Daikon radish - 600 g
• water - 300 ml
• mustard, sesame
• sesame
• black mustard seeds
• ground sweet paprika
• turmeric
• long cucumber - 1 pc.
• salt - 1/2 tbsp. l.
• yogurt (thick) - 200 ml
• mustard microgreens - 1 bunch
• black mustard -1/2 tsp
• sesame oil -1/2 tsp
• turkey fillet (preferably thigh fillet, it turns out to be more juicy) - 400 g
• sweet pepper (two different colors) - 1 pc .;
• freshly squeezed lemon juice - ½ lemon
• cardamom (whole) - 3 boxes of seeds
• zira
• coriander - 1 tsp each seed
• bay leaf 1 pc.
• turmeric and chili pepper (ground) - ½ tsp each.
• sour cream 200 ml
• kefir - 50 ml
• salt, black pepper - to taste
• ginger root - 1 cm
• olive oil - 3 tablespoons
• garlic - 2-3 cloves
• fennel, nutmeg, cloves (ground spices) - 1 pinch each
• ground turmeric - ¼ tsp; ground black pepper - to taste
• cilantro greens - 4 sprigs

Directions

1. Grate the daikon radish with a coarse grater, salt, leave for 10-15 minutes, squeeze the juice. Use radish juice for the dough - it will add additional flavor and aroma to our cakes!
2. Sift flour; adding liquid (water with radish juice), knead the dough. It should be soft and keep its shape well. Cover the dough and remove for 15-20 minutes for proving.
3. Knead the dough, wrap with plastic foil and proof again for another hour. For the filling: fry the squeezed daikon with turmeric in oil for 2-3 minutes, cool; add cilantro greens, pepper, mix.
4. Roll the dough into a sausage and cut into portioned pancakes. Roll each pancake into a circle (d = 15 cm). Fry the flat cakes in a well-heated dry frying pan on both sides until tender. Put the filling in the middle of the finished tortilla and gently fold it in half.
5. Cut the turkey fillet into pieces (with a walnut), add lemon juice and stir. Crush cardamom, cumin, coriander and bay leaf in a mortar, add ground spices, stir. Grate garlic and ginger, add to spices and grind into a homogeneous mixture of spices - this is garam masala. Mix sour cream and kefir, garam masala, salt, pepper. Gradually adding olive oil, beat until smooth. Immerse the pieces of turkey in the marinade, cover with foil and refrigerate for 2 hours.
6. Cooking a traditional Indian sauce, or raitu (“paradise” is the seeds of black mustard). Grate the peeled cucumber with a coarse grater, salt and leave for 10-15 minutes, then squeeze the cucumber juice, dry. Combine yogurt, cucumber and chopped mustard greens. Fry black mustard seeds in heated sesame oil until cod and pour into yogurt with cucumbers, stir. Let the sauce brew for about an hour.
7. String the pieces of turkey on skewers in the satay fashion, alternating with squares of sweet pepper. Grill until golden brown on all sides, turning frequently. Note: we designed the kebabs using the satay method. A feature of satay kebabs is that only 2/3 of the length of the skewer is filled - it is so convenient to hold it with your hands and eat without appliances. This method is common in Southeast Asia.
8. Serve on a wooden platter with Indian mule paratha and cucumber raita as a sauce.