roasted Bengali tomato salad with mooli parathas



Whenever I’m faced with a glut of tomatoes all I can think of is making a traditional Bengali bortha or a proper, garlicky roasted tomato salad. Here I’ve combined the two, to make an every day salad a bit more exciting and to add sweetness and depth to the Bengali classic. You can buy mustard oil in most Asian supermarkets or you can easily buy it online – a little goes a long way. This is fantastic with a simple bowl of dhal and some flaky, radish stuffed parathas to mop up all those garlic and chilli flecked juices.


vine tomatoes, quartered

2-3 tsp. mustard oil

1 tsp. salt

1 tsp. sugar

1 tsp. cumin seeds

2-3 cloves garlic, crushed

1 fresh chilli finely chopped

1/2 red onion, finely chopped

1 small bunch fresh coriander, chopped

walnut-sized lump of tamarind dissolved in a bit of boiling water, to taste


put the tomatoes in a roasting tin and drizzle with the mustard oil. Sprinkle over the sugar, salt, cumin, garlic and chilli. Roast at 180C for 30 minutes.

Let the tomatoes cool off a little, then toss with the red onion, coriander and tamarind. Add more salt and chilli to taste.

To make the parathas

500g each of chapatti and plain flour

1 tbsp. melted ghee

1-2 tsp. salt

1/2 daikon/mooli/big white radish peeled and grated

pinch of chilli powder

1 tsp. garam masala powder


mix the flours, ghee, salt and enough warm water to form a supple dough.

Set aside and grate the mooli. Mix with the chilli powder, garam masala and a pinch of salt.

Give the dough another knead and divide into lemon sized balls.

Roll one out into a disc, spread with a thin layer of the radish (being careful not to overstuff) and roll out another.

Top the first paratha with the second, pressing along the edges to seal and roll very very gently a couple of times.

Heat some oil in a frying pan/tawa. Carefully slide in the paratha and cook until golden.

Turn over and cook the other side. Serve hot.


  1. Perfect timing – my partner & I were just brainstorming about what to do with our extra tomatoes. I love the combining idea!

  2. It’s traditional in Bengali tomato salad making to roast them? I’ve learned something new. I love the sweet intensity of roasted tomatoes, made a paneer and basil curry with them recently. Will add your recipe to my list of what to do with them next x

  3. Yum! And I like the idea of radish stuffed parathas.

  4. Yoshiko

    Your Bengali tomato salad was a wonderful accompaniment to your ultimate roast chicken recipe. Thanks for making my weeknight meals exciting. Cheers!

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