Mooli and Singhade Ki Roti – gluten-free!

Hema

Natural Healing Guide

02:00 PM | 13-12-2019
Prep Time
30 minutes
Cook Time
10 minutes
Servings
2 servings

Non-gluten flours are very flavourful and have their own unique earthy flavors. This is the first time I was trying my hand at Water Chestnut flour or Singhade ka atta.

Water chestnut is not a nut but an aquatic vegetable.

Teamed with juicy grated radish this recipe was a delight.

Ingredients

  • Radish: 1 cup (grated tightly packed)
  • Flax powder: 3 tbsp
  • Singhade ka atta: ½ cup +
  • Green chili: 1 no (finely chopped)
  • Coriander leaves: 2 tbsp (finely chopped)
  • Rock salt: to taste.

Ingredients for the suggested dip

  • Mint leaves: 10 leaves
  • Peanut curd: ½ cup
  • Rock salt: to taste
  • Podi: 3 tbsp

Method

  • Grate radish add ½ tsp of salt, chopped green chili, and chopped coriander and leave aside for 10 mins.
  • Mix flax powder to half cup of singhade ka atta and reserve some flour in case you need it.
  • Add the flour and flax mix to the grated radish. And knead together into a dough. If the dough is very sticky, dust a little more flour.
  • Cover the dough with a damp cloth and allow to rest for 5 minutes.
  • Divide the dough into equal parts and roll them by dusting flour.
  • Cook on a hot Tawa. Cover and cook on the first side. Cook uncovered after flipping it around.
  • Make the dip by blending mint leaves with curd. In a bowl mix the blended curd with Podi. Add as much podi as you like to arrive at the desired thickness.

Wellcure Tip:

  • Covered cooking helps the roti from going dry.

Eating guide:

  • Food group: vegetables.
  • Veggies are loaded with enzymes and high water content.
  • They aid in digestion and act as a daily dose of vitamins and minerals.
  • Being gluten-free, rich in fiber and high on nutritional value, this is a good option to add variety to your meals or when you want to go grain-free.

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