Mooli Jowar Ki Roti (Mullangi Kambu Chapathi) – A Delicious North Indian Delight
Mooli Jowar Ki Roti, also known as Mullangi Kambu Chapathi, is a nutritious and flavorful North Indian flatbread that blends the subtle sharpness of radish (mooli) with the earthy richness of jowar (sorghum) flour. This roti is perfect for breakfast or lunch, offering a satisfying and wholesome meal. Ideal for those following a vegetarian diet, it’s naturally gluten-free and packed with fiber, vitamins, and minerals from the radish and jowar flour.
Traditionally enjoyed with a side of spicy Aloo Gobi Ki Sabzi (potato cauliflower curry), fresh curd (yogurt), and tangy Gor Keri Pickle (mango pickle), this dish embodies the hearty, simple flavors of North India. Whether you’re seeking a healthy, light meal or an authentic taste of Indian cuisine, this Mooli Jowar Ki Roti is sure to please your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli (Radish) | 1 (medium-sized) |
| Jowar Flour (Sorghum) | 1 1/2 cups |
| Ginger Garlic Paste | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | As required |
| Sunflower Oil | As required (for cooking) |
| Hot Water | For kneading the dough |
Preparation Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Cuisine
North Indian
Course
Lunch
Diet
Vegetarian
Step-by-Step Instructions:
-
Prepare the Radish (Mooli):
Begin by thoroughly washing the radish to remove any dirt. Peel the skin off and then grate it finely using a box grater or food processor. The water released from the grated radish will help in kneading the dough. -
Mix the Ingredients:
In a large mixing bowl, combine the grated radish with the jowar flour, ginger garlic paste, red chilli powder, and salt. Mix all the ingredients well to ensure an even distribution of flavors. -
Knead the Dough:
Gradually add hot water to the mixture, just enough to bring the dough together. The moisture from the grated radish will provide some of the water needed. Knead the dough into a soft and smooth consistency. Cover the dough with a damp cloth and let it rest for about 5 minutes. -
Divide the Dough:
After the dough has rested, knead it again briefly. Divide the dough into small, evenly-sized balls—about the size of a golf ball. This should yield around 6-8 balls, depending on the size you prefer for your rotis. -
Roll the Roti:
Take one dough ball and flatten it into a disc. To prevent sticking, place the dough between butter paper or a plastic sheet. Using a rolling pin, gently roll the dough into a thin circle. The dough might be a little sticky, so lightly dust with some dry jowar flour as needed to make rolling easier. If you prefer, you can also flatten the dough with your hands, similar to how you make adai or thepla. -
Cook the Roti:
Heat a tawa or griddle over medium heat. Once hot, lightly grease the tawa with a little sunflower oil. Carefully lift the flattened roti and place it onto the heated tawa, with the butter paper facing up. Once the roti is placed on the tawa, gently peel off the butter paper. -
Flip and Cook Both Sides:
Allow the roti to cook for about 1-2 minutes on one side, until you see small bubbles forming. Flip the roti over and cook the other side. Drizzle a little oil on both sides as it cooks, pressing gently with a spatula to ensure even cooking. Once both sides are golden brown and cooked through, remove the roti from the tawa. -
Repeat the Process:
Repeat the process with the remaining dough balls, cooking each roti in turn, until all are made. -
Serve and Enjoy:
Serve the warm Mooli Jowar Ki Roti immediately, paired with Aloo Gobi Ki Sabzi (spicy potato and cauliflower curry), fresh curd, and a tangy mango pickle for a complete, satisfying meal.
Serving Suggestions:
- Aloo Gobi Ki Sabzi: A flavorful North Indian curry made with tender potatoes and cauliflower, seasoned with a variety of spices such as cumin, turmeric, and coriander, is the perfect complement to this roti.
- Curd (Yogurt): Fresh, creamy yogurt provides a cooling contrast to the heat of the roti and curry.
- Gor Keri Pickle: A tangy and spicy mango pickle adds an extra burst of flavor, completing the authentic North Indian meal.
Tips for Perfect Mooli Jowar Ki Roti:
- Moisture from Radish: The grated radish releases enough moisture to help knead the dough, so avoid adding too much water initially. If the dough feels too dry, you can add a little more hot water, but do so sparingly.
- Use Butter Paper: Flattening the dough between butter paper or a plastic sheet prevents it from sticking to the rolling pin and the surface, making it easier to roll out evenly.
- Cooking on Medium Heat: Ensure the tawa or griddle is at the right temperature—not too high or too low. Medium heat will allow the roti to cook evenly without burning.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 3g |
| Carbohydrates | 35g |
| Fiber | 4g |
| Fat | 2g |
| Vitamin C | 8% of Daily Value |
| Iron | 10% of Daily Value |
This Mooli Jowar Ki Roti is not only a healthy, hearty dish but also an essential part of a traditional North Indian meal. The combination of radish and jowar flour creates a soft, flavorful roti that is perfect for those looking for a gluten-free, fiber-rich option. Enjoy the goodness of this roti with your family and friends, and experience the comforting flavors of North India in every bite!
