- 525g/1lb 5oz medium cornmeal, maize flour or polenta
- 25g/1oz white mooli radish (available from some greengrocers), grated
- 2 spring onions, trimmed and finely chopped
- 1 tbsp chopped fresh coriander leaves
- salt, to taste
- lukewarm water
- 1 tbsp sunflower oil, for greasing
- unsalted butter, to serve
- Place all but 25g/1oz of the cornmeal, the mooli, spring onions, coriander and salt into a large bowl and stir to combine. Gradually add the water, a little at a time, until the mixture comes together to make a soft, smooth dough – the quantity of water will depend on the texture of the cornmeal. Knead lightly, then set aside.
- Cover a work surface with cling film and sift the remaining 25g/1oz cornmeal evenly over it.
- Grease your palms with oil, then divide the dough into 12 lemon-sized balls and flatten them with your hands.
- Roll out a piece of flattened dough into a 0.5cm/Âźin thick round on the prepared work surface. Repeat the process with the remaining dough.
- Heat a griddle or frying pan and cook each piece of dough as you go along. Fry on both sides until slightly puffed up and speckled with brown spots.
- Serve immediately, spread with butter, or wrap in aluminium foil for later use.