Mooli Roti

Mooli Roti uses the same stuffed-flatbread technique as alu roti but replaces the potato filling with grated daikon, chili, cilantro, ginger, and lemon.

The dough is made from whole wheat flour, ghee, and cold water and rests for thirty minutes before shaping. The fresh filling is mixed separately and does not require precooking.

Each roti is stuffed, sealed, gently rolled again, and cooked on a dry pan with melted ghee brushed onto both sides. The source pairs it with yogurt and chutney.

Ingredients

• 4 cups whole wheat flour
• 9 tablespoons ghee
• 1 cup cold water
• 3 cups daikon, grated
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons fresh green chilies, minced, or to taste
• 1/4 cup fresh cilantro leaves, chopped
• 1 1/2 teaspoons fresh ginger, minced
• 1 tablespoon lemon juice
• 1/4 cup ghee, melted, for brushing

Method

Mix the flour and ghee until the mixture resembles breadcrumbs. Add the cold water and knead until a firm smooth dough forms, adding more water a tablespoon at a time if needed. Cover and rest for 30 minutes. Mix the grated daikon, salt, chili, cilantro, ginger, and lemon juice in a bowl. Divide the dough into 12 balls and roll each into a 5-inch circle. Place one-twelfth of the filling in the center, fold the edges over, pinch closed, flatten, and gently roll to a 6-inch circle. Cook each roti in a dry pan over medium-high heat for about 1 minute, flip, brush with ghee, cook 2 minutes, flip again, brush the second side, and cook about 1 minute more until lightly browned. Makes 12 rotis.