The rich North Indian food includes a variety of rotis and paranthas. The melting ghee coated Flat Indian breads, are simple, healthy and have its own fascination. One of the few gems of rotis is ‘Makai ki roti’, here in this recipe prepared with grated radish as stuffing. The radish adds a nice sharpness to the roti. The rotis can be prepared with other vegetables like potatoes, peas, beetroot, carrot or even had simple. This roti is the Rajasthani version of ‘theplas’, here the difference being that maize flour is used instead of wheat flour.
- 1 cup maize flour/makai ka atta
- ½ cup grated radish/mooli
- 1 tsp ginger-garlic paste
- 1 tsp chilli powder
- 1 tbsp oil
- salt to taste
- Water(preferably hot water)
- Combine all the ingredients and knead into soft dough using enough hot water.
- Divide into 6 equal parts
- Roll out in between two plastic sheets into a circle or use rolling slab/stone.
- Using a little oil, cook the roti on a griddle till both the sides turn golden brown.
- Serve hot with Makai ki Subzi or any other side dish.
Preparation time- 25 minutes.
Makes- 6-8 rotis.
- These rotis need extra care while making. Take care that the flour is kneaded well and does not crack.
- Use hot water to knead the flour.
- While peeling off the rolled roti from the slab/stone ensure not to break the roti.