Mooli Makki Roti
Mooli Makki Roti is a traditional Indian flatbread originating from multiple states, typically served with a variety of sabzis and dal. The combination of grated mooli and corn flour gives it a unique texture, while the addition of green moong sprouts and coriander leaves adds a burst of freshness. This dish is often eaten during breakfast or as a snack, and is a staple in many Indian households.
Ingredients
- red bell pepper (optional) (chopped)
- Coriander Leaves — 0.25 cup (chopped)
- green moong sprouts (optional) (whole)
- salt (optional) (whole)
- Sunflower Oil (optional) (whole)
- corn flour — 2 cup (ground)
- purple cabbage (optional) (chopped)
- Spinach (Palak) (optional) (chopped)
- Avocado (optional) (chopped)
- Green Chutney (Mint) (optional) (whole)
- Ginger — 1 piece (grated)
- Green Chilli Pickle (Mustard Oil & Spiced) — 2 piece (ground)
- Spring Onion — 2 piece (sliced)
Method
- To begin making the Mooli Makki Roti recipe, In a large bowl add grated radish, sprouts, spring onions, ginger, chilli paste, coriander and salt.
- Mix well with a spatula.To this add makki atta little by little and mix without adding any water.
- The moisture in the mooli should be enough to combine the dough.This mixture will look crumbly but will come together when rested.
- Rest the mixture for 15 to 20 minutes.Cut out a greaseproof paper according to the size of your pan.
- Smear some oil over this and place a fistful of dough made into a ball on the centre of the paper and pat it into a round roti by wetting/greasing your fingers as thin or as thick as you like.Heat a roti tava and pour some oil and spread it with a paper towel.
- Now transfer the roti onto the tava and let it cook for a minute until you peel the paper.Now peel the paper, drizzle some oil and cook until crispy by flipping both sides.
Common questions
- How many calories in one plate of Mooli Makki Roti?
- 348 kcal per plate.
- How much cooking time?
- 55 min — 25 min prep, 30 min cooking.