Mooli Makai ki Roti
by Tarla Dalal
Added to 235 cookbooks
This recipe has been viewed 19679 times
Made with a small assortment of ingredients commonly stocked in Rajasthani households, the Mooli Makai ki Roti is not only unbelievably tasty but also perfectly satiating. While traditionally these rotis are flattened by hand on the tava itself, here we have offered an easier way out, which anybody can follow. Just remember to serve these delicious rotis fresh off the tava, with a cupful of steaming hot dal or subzi.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough hot water.
- Divide the dough into 6 equal portions.
- Roll out each portion of the dough between two sheets of plastic into a 125 mm. (5") diameter circle.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till they turn golden brown in colour from both the sides.
- Serve immediately.
Nutrient values per roti
|Vitamin A||77.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||1.4 mg|
|Folic Acid||3.9 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.