Mooli Roti ( Zero Oil )
by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 12038 times
A popular breakfast option in most north indian houses, theses parathas go well with a lot of subzis too. Here is an innovative version made with jowar flour and mashed potatoes, which help to make them soft.
- Combine all the ingredients in a bowl and knead into a soft, smooth dough, using enough water.
- Divide the dough into 5 equal portions.
- Roll out one portion of the dough into a circle of 100 mm (4") diameter.
- Place the roti on a non-stick tava (griddle). Turn over in a few seconds.
- Cook the other side for a few more seconds.
- Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat with the remaining portions to make 4 more rotis.
- Serve hot.
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