Ingredients:

1. 3 cups, Whole wheat flour (atta)
2. 1 cup Radish/mooli, grated
3. 1/2 tablespoons, Red chili powder
4. 1/2 teaspoon Asafoetida (hing)
5. 1/2 teaspoon Carom (ajwain) seeds
6. 1/2 teaspoon Cumin seeds
7. 1 teaspoon Green chili, chopped
8. 2 tablespoons, Fresh coriander leaves
9. 1 teaspoon Ginger, chopped
10. 1 teaspoon Garlic
11. 1/2 tablespoons Lemon juice
12. Oil to shallow fry
13. Salt to taste

Recipe

Mix grated radish with lemon juice, salt, and turmeric in a plate and keep in a slanting way for 20 minutes to drain the water. Squeeze out extra juice from it.

In another bowl, mix whole wheat, one tablespoon oil and salt. Make dough as we prepare roti. Cover the dough and rest it for fifteen minutes.

Crush coriander leaves, green chilies, ginger, garlic, carom seeds, cumin
seeds, asafetida (hing) and red chili powder then mix it with grated radish mixture. This whole mixture will be used as stuffing.

Divide the dough into eight equal portions. Flatten each portion. Keep the outer edges thinner than the centre. Place a portion of the filling in the centre. Wrap the filling with the thin edges and make equal sized balls out of the dough and the stuffing. Roll out the balls immediately as circular shaped roti with thinner edges.

In a hot pan/tawa place the stuffed roti on it. Cook till bubble like blisters
start appearing on the roti surface. Drizzling little oil on the surface till golden brown spots appear on the surface. Turn over again and drizzle a little oil on the other side too.

Roast it till the outer layer become crispy on both sides. Serve it hot with Avocado chutney, raita or pickle.