Radish Nachni Roti
by Tarla Dalal
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Added to 16 cookbooks
This recipe has been viewed 30300 times
An unusual but extremely nutritious roti made with a combination of ragi and wheat flours reinforced with low carbohydrate radish and its greens. The sharp and slightly bitter taste of the radish greens adds great value to the Radish Nachni Roti, further enhanced with sesame and roasted cumin seeds, which although added in small quantities impart a wonderful, lingering flavour and taunting aroma to the rotis. Remember to serve these rotis immediately for best texture; after a while it could become slightly stiff and not as enjoyable as when fresh!
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 6 equal portions and roll a portion into 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti on it, using ¼ tsp of oil, till it turns light brown in colour from both the sides.
- Repeat with the remaining dough to make 5 more rotis.
- Serve immediately.
Nutrient values (Abbrv) per roti
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