Punjabi Mooli Methi ki Roti / Punjabi Radish and Fenugreek Roti

Winter season means makka (corn) in the house. Whether its saag and roti or this delicious dish, its high in demand in our household. Finely grated radish (daikon) along with its leaves, chopped fenugreek leaves with fresh spices, makes this dish irresistible. You can also add grated carrots or spinach as well. Serve it with a side of curd, gajar ka achaar and pickle. It makes for a fine winter brunch or lunch!

Ingredients:

1 1/2 cup yellow corn flour (makki ka atta)
3/4 radish / daikon grated (~ 3/4 cup)
1/2 cup chopped fenugreek leaves packed tight
1/4 cup radish / daikon greens
2 tablespoons chopped coriander leaves
2-3 green chilies
1 inch knob of ginger
1/2 teaspoon turmeric powder
1/2 teaspoon dry pomegranate powder (anardana)
1/2 teaspoon cumin powder (bhuna jeera)
1 teaspoon Punjabi garam masala powder
1/2 carrot grated (~ 1/2 cup) - optional
Oil / Ghee for cooking
Salt

Mix all the ingredients of the roti except the oil / ghee and keep aside. Take a portion of the dough, about half a cup and add a little water to it to start kneading. Knead for 3- 4 minutes using the palm of your hand till it becomes lighter and softer to touch. 

Place a plastic / silicone sheet on a rolling board and sprinkle a few drops of water on it. Wet your hands with water, take the kneaded dough ball and place it on the plastic. Flatten it out with your hands, dipping your hands in water as you need so it doesn't stick to your hands. When it is 3-4 mm thick, place it on  a hot girdle to cook. You can either dry roast it or add oil on both sides to cook it. If you are dry roasting it. When it is almost cooked on both sides, roast it on an open flame to finish cooking. Apply ghee on the roasted roti. If you have made it like a parantha with oil, it goes straight from the tava to plate. The rotis in the pic are pan fried like a parantha.

Make the remaining rotis the same way. Do not knead all the dough at the same time as it will not make soft rotis.

Serve hot with with a dollop of home made white butter on top, achaar, mint chutney and curd.