Makai Mooli ki roti with Lahsooni Chutney

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INGREDIENTS:
1 cup makki ka atta/ maize flour
1/4 cup wheat flour
1 cup grated mooli/ raddish
1 inch grated ginger
2 finely chopped green chillies
Salt to taste
Oil for frying

 PROCEDURE:

  • Mix all the ingredients in a bowl,add  warm water make a soft dough
  • Keep the dough covered for 15 mins and then  make small balls
  • Grease 2 plastic sheets with oil,keep the dough ball in between the 2 sheets and roll it into a rotiHeat tava and transfer the roti on it and cook from both the sides, applying oil till it becomes brown and litle crisp
  • Remove it from the tava and serve hot with chutney or pickle.
LAHSOONI CHUTNEY INGREDIENTS:
1 bulb garlic/ lahsoon
1/2 tsp cumin seeds/ jeera
1/4 tsp turmeric / haldi pdr
2 tsp red chilli pdr
3/4 tsp coriander/ daniya pdr
2 tblsp oil
Salt to taste
1/2 tsp tamarind paste

PROCEDURE:
  • Peel the garlic cloves and pound it as smooth as possible usinga mortar and pestle or grate it finely
  • Heat oil in a pan ,add jeera,once it starts sizzling ,add the garlic and saute for 2 mins (no need to brown them)
  • Now reduce the flame or remove the pan from the flame and add turmeric,chilli and daniya powders, mix well and put the pan back on the stove
  • Add 1/2 cup water,salt and tamarind ,once the mixture starts boilingreduce the heat and keep cookingfor about 20 mins or till the oil floatson the top
  • turn off the flame and serve with roti  or parathas
  • Store in an airtight jar and refrigerate it once it comes to room temperature

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