Tuesday, December 13, 2011

Cherry-Belle Radish Roti "Mooli Roti"

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I picked a bunch of these cute Radishes from the Farmer's market a few weeks ago with the idea of making Paratha(Flat bread with stuffing). But making Paratha became a disastrous affair. Tricky business, that!!! I don't know what went wrong..either the dough was too soggy or the stuffing was too much..whatever! I DON'T CARE! The freaking paratha leaked and I couldn't roll. My Paratha making skills are "barely passable" at best. Which is why a regular Flat-bread eater like me hasn't posted too many of Paratha recipes..Cause making it is a pain in the you-know-where.

Lachedar Paratha(Paratha with layers) was a walk in the park cause the stuffing was flour and mushy vegetable to turn things soggy and all. As for that Spinach and Split-Pea Paratha, I had to struggle many times before I could get it right which is why I make Vegetable Rotis(don't need stuffings), like this one.Its easy, breezy and not back-bending!

 Ingredients(Makes 15-16 Rotis):
  • 3-1/2 Cups Whole Wheat Flour
  • 15-16 Marble-sized Cherry Belle Radishes, tips cut and shredded
  • 2 Tbsp Cumin Seeds, roughly powdered with Mortar & Pestle
  • 3-4 Hot Green Chilies
  • 4 Garlic Cloves
  • 1/4 Tsp Turmeric Powder
  • Salt for taste
  • Warm water for the dough
  • Olive Oil Mister
  • Rolling Pin
  • Flat Board to roll the dough
  • Snip the ends off the Radishes.
  • Shred then using the small eye of the box grater.
  • Add the flour, salt and smashed cumin seeds to the flour.
  •  Roughly smash the Garlic and Green Chilies with Mortar & PestleThrow in the smashed green chili, garlic and turmeric powder to the bowl.
  • Using clean hands mix them together. Please keep in mind that the grated radish has enough water-content in it. So you may not need to add water to the flour for kneading.
  • Knead the mixture to make a "firm" dough. Let it rest for 10 minutes. Don't let it rest too long. You never know if the radish will turn the dough soggy.
  • Divide the dough into 14-16 even-sized balls.
  • Using a rolling pin flatten the dough into discs sprinkling flour as needed to roll-out the dough without sticking.
  • Repeat the same for the rest.
  • Heat the tava/griddle and spray with Oil.Cook the Rotis on both sides until you see a few brown spots.
  • Line a bowl with paper towel and layer the cooked rotis in the bowl.
For this week's "Black and White Wednesday"  @Susan's The well-seasoned cook:
Learn how to make these Rice Noodles/String Hoppers here.
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  1. mm..awesome paratha..i usually stuff it inside the paratha..this looks so easy..

  2. I usually get radishes in my CSA box every week. I have been looking for different things I can make with it. This definitely goes in my list for the next time.

  3. Nice recipe...lovely and delicious paratha..looks yummy.

  4. love the tiny pink radish...looks nice that paratha

  5. ROti looks super delicious and fabulous..

  6. wow... fabulous recipe... looks delicious..


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