Atta (whole wheat flour) – 2cups
Salt – a generous pinch
Water – as required
Oil – a dash
Radish grated (mooli) – 2cups
Radish leaves chopped – handful
Salt – ½ tsp
Green chilli chopped – 2tsp
Chopped ginger – 2tsp
Chilli powder – ½ tsp
Carom seeds (Ajwain) – ½ tsp
Whole wheat flour (Atta) – 1tbsp
Oil or Ghee – as required
Whole wheat flour (Atta) – for dry dusting
To prepare the dough mix together atta, salt and enough water to knead a stiff dough. Add a dash of oil on top of the prepared dough and keep it to rest for 10-15mins.
For the stuffing, thick grate the peeled radish in a bowl. Add chopped radish leaves, salt, green chilli, ginger, chilli powder and carom seeds. Mix them and keep aside foe 5mins. Because of the salt acting on the grated radish, it will start oozing out water. Squeeze the radish to separate the water. Discard the water and in the some what dry grated mooli add a tbsp of dry flour and check for seasoning to adjust it.
Knead the dough again and divide into 4 balls. Stuff each of them with grated mooli and then using some extra dry flour roll them out into thin discs. On a heated pan or tawa cook on both sides. Use oil or ghee liberally o both sides once the bread gets colour. Remove and serve hot with butter, curd and pickle.