Cherry-Belle Radish Roti "Mooli Roti"

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.

• Serve it hot with sides of choice: Fiery Tomato Chutney, Channa Masala. I just eat it with pickles and Homemade-Yogurt as side.

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!