Mooli Makki di Roti

40 mins
Serves 8
instagram.com

Directions

  1. 1Grate the mooli and shake off obvious liquid (don’t wring it bone-dry).
  2. 2Finely chop the green chillies.
  3. 3In a bowl, combine makki atta, chillies, salt and garam masala.
  4. 4In a pan bring 180 ml water to a boil.
  5. 5Stir in the butter.
  6. 6Add mooli, cook ~30 seconds, then turn the heat low/off.
  7. 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.
  8. 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.
  9. 9Knead 5–8 minutes until smooth and pliable – soft play-dough texture that holds together when pressed.
  10. 10Weigh out pieces of dough at around 80–90 g each.
  11. 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.
  12. 12Cook on a medium tawa: lay the roti on, cook 90–120 seconds until lightly spotted underneath, then flip.
  13. 13Cook another 90–120 seconds, flip again and gently press the edges until golden and cooked through.
  14. 14Brush with ghee/butter.
  15. 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.