Radish Greens Roti Recipe – Authentic Indian Flatbread with Ajwain

Last Updated on 2 months by Neha Deshmukh

Radish Greens Roti Recipe – Authentic Indian Flatbread with Ajwain

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more greens into your diet. And honestly? This radish greens roti recipe is a total game-changer. I first stumbled upon this while trying to use up a big bunch of radish greens from my garden, and it quickly became a family favorite. It’s a wonderfully flavorful and healthy twist on a classic Indian flatbread. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another roti recipe. The radish greens add a lovely, slightly peppery flavor that’s so refreshing. Plus, the carom seeds (ajwain) give it a wonderful aroma and aid digestion – a win-win! It’s a fantastic way to enjoy seasonal produce and add a nutritious boost to your meals. You’ll be surprised how delicious and easy these rotis are to make.

Ingredients

Here’s what you’ll need to whip up a batch of these flavorful rotis:

• 2 cup Finely Chopped Radish Greens
• 1-2 cups Wheat Flour (Atta)
• 1 tablespoon Curd (Yogurt)
• 1 tablespoon Fresh Cream (Malai)
• 0.5 teaspoon Chilly paste
• 1 teaspoon Carom Seeds (Ajwain)
• 0.5 teaspoon Chilly Powder
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Sesame Seeds
• 2 tablespoons Oil
• 1 teaspoon Sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Radish Greens: Selecting and Preparing
Look for vibrant, fresh radish greens – they should be crisp and not wilted. Give them a good wash to remove any dirt, and chop them finely. Don’t toss the radish bulbs either! You can pickle them or add them to a stir-fry.

Wheat Flour: Types and Considerations
I prefer using whole wheat flour (atta) for that authentic flavor and texture. You can find different types of atta – some are coarser than others. Experiment to see what you like best!

Carom Seeds (Ajwain): Benefits and Flavor Profile
Ajwain isn’t just about flavor; it’s also great for digestion. A little goes a long way, so don’t overdo it. Lightly crushing the seeds before adding them releases their aroma even more.

Regional Variations in Roti Making

Rotis are a staple across India, and every region has its own little twist! Some people add a pinch of baking soda for extra fluffiness, while others prefer to use different types of flour. In some households, a little ghee is added to the dough for richness. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get down to making these rotis!

1. First, in a mixing bowl, combine all the ingredients except the wheat flour. Mix everything well and let it rest for about 30 minutes. This allows the radish greens to release their moisture, making the dough easier to work with.
2. Now, gradually add the wheat flour, a little at a time, mixing it in until you form a medium-consistency dough. The key here is to not add any water unless absolutely necessary.
3. Let the dough rest for another 10 minutes. Then, knead it thoroughly for 3-4 minutes. A good knead develops the gluten and gives you soft, pliable rotis.
4. Divide the dough into lemon-sized balls. Dust your rolling surface with flour and roll each ball into a thick roti – about 6-8 inches in diameter. Don’t worry about making them perfectly round!
5. Heat a tava (flat griddle) over medium-hot heat. Add a little oil. Place the roti on the tava and cook until you see golden brown spots appear on both sides. Flip and cook the other side.
6. Serve warm with your favorite chutney, fresh curd, or a dollop of homemade butter. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect radish greens roti:

Achieving the Perfect Roti Texture
The secret to soft rotis is a well-kneaded dough and a hot tava. Don’t rush the kneading process!

Troubleshooting Sticky Dough
If your dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, a tiny splash of water can help.

Using Different Types of Flour
Experiment with different flours! You can try mixing in a little millet flour or barley flour for added nutrition and flavor.

Mastering the Tava Cooking Technique
The tava should be hot enough to cook the roti quickly, but not so hot that it burns. A good test is to sprinkle a few drops of water on the tava – they should sizzle and evaporate immediately.

Variations

Want to switch things up? Here are a few ideas:

Vegan Radish Greens Roti
Simply replace the curd and fresh cream with plant-based alternatives like vegan yogurt and cashew cream.

Gluten-Free Radish Greens Roti (with alternative flours)
Use a gluten-free flour blend like rice flour, sorghum flour, and tapioca starch. You might need to adjust the amount of liquid to get the right consistency.

Spice Level Adjustment
Adjust the amount of chilly paste and chilly powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (e.g., Holi, Lohri)
During festivals, I sometimes add a little bit of grated coconut to the dough for a festive touch.

Serving Suggestions

These rotis are incredibly versatile! They’re delicious with:

• A simple dal (lentil soup)
• A flavorful vegetable curry
• A spicy pickle
• Just a dollop of yogurt and a sprinkle of chaat masala

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. You can also freeze them for longer storage. Just reheat them on a tava or in a microwave before serving.

FAQs

What is the best way to incorporate radish greens into my diet?
Besides these rotis, you can add radish greens to salads, stir-fries, soups, or even smoothies!

Can I make the dough ahead of time? If so, how should I store it?
Yes, you can! Just store the dough in an airtight container in the refrigerator for up to 24 hours.

What can I substitute for fresh cream (malai) in this recipe?
You can use full-fat yogurt or a tablespoon of butter as a substitute.

How do I know when the tava is hot enough to cook the rotis?
Sprinkle a few drops of water on the tava. If they sizzle and evaporate immediately, it’s ready!

Can I use a gas stove or electric griddle for making these rotis?
Both work great! Just adjust the heat accordingly.