Radish Roti Recipe – Easy Whole Wheat Flatbread with Turmeric & Mint

Last Updated on 4 months by Neha Deshmukh

Radish Roti Recipe – Easy Whole Wheat Flatbread with Turmeric & Mint

Hey everyone! I’m so excited to share this radish roti recipe with you. It’s a little different, a little unexpected, and so delicious. I first stumbled upon a version of this at a local market and immediately knew I had to recreate it at home. It’s become a regular in my kitchen – a fantastic way to sneak in some extra veggies and enjoy a warm, comforting flatbread.

Why You’ll Love This Recipe

This radish roti is more than just a simple flatbread. It’s packed with flavour, surprisingly easy to make, and a brilliant way to use up radishes! The slight peppery bite of the radish is beautifully balanced by the warm spices and fresh herbs. Plus, using whole wheat flour makes it a healthier option. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to make these flavourful rotis:

• 250 grams Radish, shredded fine
• 2 cups Atta (whole wheat flour)
• 2 tablespoons vegetable / sunflower oil
• 1 teaspoon salt
• ½ teaspoon hing (asafoetida)
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 8-10 sprigs coriander leaves, finely chopped
• 5-6 sprigs mint leaves, finely chopped
• ¼ teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients for a sec! These aren’t just random things thrown together – each one plays a role.

• Radish: Don’t underestimate the radish! It’s a fantastic source of Vitamin C and fibre. Using it in roti is a clever way to get those nutrients in. Any variety of radish works, but I prefer the red ones for a little extra colour.
• Atta (Whole Wheat Flour): We’re using atta here, which is a traditional Indian whole wheat flour. It gives the rotis a lovely nutty flavour and a slightly coarser texture. It’s much healthier than using refined flour too!
• Hing (Asafoetida): This one’s a bit of a mystery spice for some! Hing has a really unique, pungent aroma – a little goes a long way. It aids digestion and adds a lovely savoury depth to the roti. You can find it at most Indian grocery stores, or online.
• Regional Variations: Rotis are made differently all over India! Some regions prefer to use a little ghee (clarified butter) in the dough, while others add a pinch of baking soda for extra fluffiness. Feel free to experiment and find what you like best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and shred the radish using a grater or food processor. Set it aside – we want all that lovely radish juice to be ready to flavour our dough.
2. In a large bowl, combine the shredded radish, atta, oil, salt, asafoetida, red chilli powder, turmeric powder, chopped green chillies, coriander leaves, mint leaves, and cumin seeds.
3. Now, here’s the trick: mix everything thoroughly without adding any water just yet. Really get your hands in there and rub the flour with the radish and spices.
4. Once everything is well combined, start kneading the mixture into a smooth dough. Add water very gradually, only if needed. You want a soft, pliable dough, but not sticky.
5. Coat the dough with a little oil, cover it with a damp cloth, and let it rest for about 20 minutes. This allows the gluten to relax, making the rotis easier to roll.
6. Divide the dough into small, golf ball-sized portions.
7. On a lightly floured surface, roll each portion into a thin roti, about 6-7 inches in diameter. Use flour to prevent sticking.
8. Heat a tawa or griddle over medium heat. Place the roti on the hot tawa and cook for about 30-60 seconds, until small bubbles start to appear.
9. Flip the roti and apply a little oil to the cooked side. Cook until both sides are golden brown and puffed up.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the rotis tough.
• Hot Tawa is Key: Make sure your tawa is hot enough before you start cooking. This helps the rotis puff up nicely.
• Rolling Technique: If you’re struggling to roll the rotis into a perfect circle, don’t worry! They’ll still taste delicious. Practice makes perfect.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: For a gluten-free version, try using a gluten-free atta blend or a mix of rice flour and potato starch.
• Spice Level Adjustment: My family loves a bit of heat, so I add a full green chilli. If you prefer milder flavours, reduce the amount or remove it altogether.
• Festival Adaptations: These rotis are fantastic with chole (chickpea curry) during Holi, or served alongside sarson ka saag (mustard greens) during Makar Sankranti.

Serving Suggestions

Serve these radish rotis hot off the tawa with a dollop of creamy yogurt, a tangy pickle, or your favourite vegetable curry. They’re also delicious on their own! I love them with a simple dal (lentil soup).

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. To reheat, sprinkle with a little water and warm on a tawa or in a microwave.

FAQs

1. Can I use radish greens in this roti recipe?

Absolutely! Radish greens are incredibly nutritious. Just chop them finely and add them along with the coriander and mint.

2. What is hing (asafoetida) and where can I find it?

Hing is a resin with a pungent smell, used as a digestive aid and flavour enhancer. You can find it at Indian grocery stores or online.

3. My roti dough is too dry, what should I do?

Add a teaspoon of water at a time, kneading well after each addition, until the dough comes together.

4. Can I make these rotis on a skillet instead of a tawa?

Yes, you can! A cast iron skillet works particularly well. Just make sure it’s well-seasoned.

5. How can I keep the rotis soft for longer?

Store them in a covered container with a damp paper towel to retain moisture.