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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 Ghee..no 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
Tools:
  • Olive Oil Mister
  • Rolling Pin
  • Flat Board to roll the dough
Procedure:
  • 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.
Enjoy!
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9 comments:

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