Mooli Roti by Tarla Dalal

Tarla.Dalal's picture

Nov. 28, 2013

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.


Jowar flour 1/2 Cup (8 tbs) (white millet)
Boiled mashed potato 1/2 Cup (8 tbs)
Grated radish 1/2 Cup (8 tbs) , thickly grated
Freshly chopped coriander 2 Tablespoon
Finely chopped green chili 1 Teaspoon
Salt To Taste
Turmeric powder 1/2 Teaspoon
Dried mango powder 1/4 Teaspoon
For rolling and greasing
Jowar flour 1 Tablespoon (For dusting as needed)
Oil 1 Tablespoon (For greasing as needed)



1. In a bowl, combine flour, potato, grated radish, coriander, green chili, salt, turmeric, and dried mango powder. Pour enough warm water and knead into soft, smooth dough.

2. Divide the dough into 6 equal portions and roll out one portion of the dough into a 4-inch diameter circle using more flour for rolling.

3. Heat a non-stick griddle (tava) and grease it with little oil.

4. Cook the roti , using a little oil till brown spots appear on both sides. Repeat with the remaining portions to make 5 more rotis.


5. Serve immediately with fresh curd.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 107Calories from Fat 4

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 86 mg3.58%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%


Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet