Mooli Makai ki Roti

by Tarla Dalal

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Corn And Capsicum Roti
Makai ki Roti
Methi Makai ki Roti
Mooli Theplas

Accompaniments

Amla Murabba
Methi ki Launji
Methi Mangodi
Panchmel ki Subji

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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: 10 mins.
Cooking Time: 15 mins.
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

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

RECIPE SOURCE : Rajasthani Cookbook