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Mooli Makai ki Roti


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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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Makes 6 rotis.
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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

  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
1 review received for Mooli Makai ki Roti

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 Reviewed By
Vinita_RajMarch 23, 2013

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

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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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