Mooli Makai ki Roti


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Mooli Makai ki Roti is the Rajasthani version of 'theplas' with the difference that maize flour is used here instead of wheat flour. The radish adds a nice sharpness to the maize flour.

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This is the Rajasthani version of 'theplas' with the difference that maize flour is used here instead of wheat flour. The radish adds a nice sharpness to the maize flour. Although these rotis are served at mealtimes, I personally also enjoy them with a hot cup of tea.

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Preparation Time: 
Cooking Time: 
Makes 6 rotis.
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Ingredients


1 cup maize flour (makai ka atta)
1/2 cup grated white radish (mooli)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1 tbsp oil
salt to taste

Other ingredients
oil or ghee for cooking

Method
  1. Combine all the ingredients and knead into a soft dough, using enough hot water.
  2. Divide the dough into 6 equal portions.
  3. Roll out each portion between two sheets of plastic to a 125 mm. (5") diameter circle.
  4. Cook the roti on a hot tava (griddle) till both sides are golden brown, using a little oil. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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2 reviews received for Mooli Makai ki Roti
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
FoodsieMay 20, 2014

simple and nice.. these parathas are a great variation the the classic Makai ki Roti and also the addition of mooli makes it healthy... great way to trick children and all those who would refuse to eat mooli... it tastes good..

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Helpful reviews for this recipe
Reviewed May 20, 2014by Foodsie

simple and nice.. these parathas are a great variation the the classic Makai ki Roti and also the addition of mooli makes it healthy... great way to trick children and all those who would refuse to eat mooli... it tastes good..

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Reviewed March 23, 2013by Vinita_Raj

Mooli and makai combine to give a nice corn like paratha.

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