Mooli Makki di Roti
Directions
- 1Grate the mooli and shake off obvious liquid (don’t wring it bone-dry).
- 2Finely chop the green chillies.
- 3In a bowl, combine makki atta, chillies, salt and garam masala.
- 4In a pan bring 180 ml water to a boil.
- 5Stir in the butter.
- 6Add mooli, cook ~30 seconds, then turn the heat low/off.
- 7Sprinkle the flour mix straight into the pan, a few spoonfuls at a time, stirring quickly so it hydrates and forms a thick, warm dough.
- 8If you see dry patches, add a little extra hot water 1–2 tbsp at a time. Transfer to a bowl, cover and rest 5 minutes.
- 9Knead 5–8 minutes until smooth and pliable – soft play-dough texture that holds together when pressed.
- 10Weigh out pieces of dough at around 80–90 g each.
- 11Flatten into pucks, then press between baking paper to a 10–12 cm disc, 3–4 mm thick, sealing any edge cracks. Lightly grease hands if it sticks.
- 12Cook on a medium tawa: lay the roti on, cook 90–120 seconds until lightly spotted underneath, then flip.
- 13Cook another 90–120 seconds, flip again and gently press the edges until golden and cooked through.
- 14Brush with ghee/butter.
- 15Serve hot with achar, yogurt, saag or chai.
Ingredients
- 250 g white mooli, grated
- 4 green chillies, finely chopped
- 0.75 tsp fine salt
- 0.5 tsp garam masala
- 380 g makki atta (fine cornmeal)
- 180 ml boiling water
- 40 ml extra hot water
- 1 tsp butter (into the water)
- Ghee or butter
- Achaar
- Yogurt
Equipment
GraterBowlPanFood ChopperSpoonSpatulaTawaBaking paperRolling pin (optional)
Tips
- Makki is fixed, water isn’t. Start with 180ml and only add more if the dough feels dry and crumbly – the mooli brings its own moisture.
- You don’t need a rolling pin to make it, just a delicate hand and some baking paper.
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