Stuffed Makki di Roti

This is a great breakfast or brunch dish.

Serve with green chili + garlic chutney, dahi, and sweet lassi.

Ingredients

• 1 daikon radish, shredded

• 1 cup chopped spinach or fenugreek

• 1 medium carrot, shredded

• ½ onion chopped fine.

• 1-3 cups makki ka atta or sweet corn flour

• Salt as needed (my measure is 1 tsp per cup of flour added)

• water

Directions

1. In a mixing bowl, combine the veggies well. Stir in 2 tsp of salt.

2. Add 2 cups of the flour and combine well to form a slightly sticky dough. Add more flour if needed, being sure to add a tsp of salt for each cup you add.

3. Lightly oil the dough, and cover the bowl with a damp cloth. Let this sit for 3o minutes.

4. Heat a pan or tawa over medium heat.

5. Cut out a sheet of parchment paper to a size slightly larger than your tawa or pan.

6. Lightly oil your hands and the parchment paper.

7. Take a small ball of dough [approximately two tbsp] and flatten it onto the greased paper. The roti should be no more than ¼ an inch thick.

8. Use the paper to flip the roti onto the hot tawa. And please be careful (:

9. Cook till golden on both sides, coating with a tsp of ghee or oil as needed.

10. Repeat steps 6, 7, 8, and 9 until you have enough rotis.

11. Serve with sides of green chili + garlic chutney, dahi, and a glass of sweet lassi.