How to make BAJRA MOOLI ROTI- SK Khazana -
Ideal for the weight watchers, radish gives these rotis extra flavour and plenty of nutrients
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bajra flour, White radish (सफेद मूली)
Cuisine : Indian
Course : Breads
For more recipes related to BAJRA MOOLI ROTI- SK Khazana checkout Bajra aur Kaddu ka Parantha, Bajra na Dhebra, Bajra na Rotla. You can also find more Breads recipes like Moong Sprout Parantha Mixed Vegetable Parantha Chicken Keema Kulcha French Bread
BAJRA MOOLI ROTI- SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for BAJRA MOOLI ROTI- SK Khazana Recipe
Bajra flour 1 cup + for dusting
White radish grated 1/2 cup
Salt to taste
Dry mango powder (amchur) 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Onion finely chopped 1 small
coriander leaves chopped 2 tablespoons
Green chillies chopped 2
Whole wheat flour (atta) 2 tablespoons
Ghee for applying a few
Pickle to serve
White butter to serve
Method
Step 1
Take radish in a bowl, sprinkle salt and mix well and set aside for 5-10 minutes.
Step 2
Take a muslin cloth and transfer the radish on it and squeeze out the excess water and put it on a parat.
Step 3
Add dried mango powder, salt, garam masala powder, red chilli powder, onion and coriander leaves, green chillies, bajra atta and whole wheat flour and mix well. Add ¾ cup water and knead to a soft dough.
Step 4
Divide the dough into equal balls and flatten them lightly. Dust the worktop with bajra atta and roll out each ball into a thin disc.
Step 5
Heat a non-stick tawa, place each roti on it and cook for 1 minute. Flip, apply a little ghee and flip again. Apply a little ghee on the other side too and cook, turning sides, till both sides are evenly done.
Step 6
Transfer the rotis onto a serving platter and serve hot with pickle and white butter.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
