1
Peel and grate the radish.
2
Take the makka atta in a bowl. Add grated radish and carom seeds. Add 2-3 tablespoons of lukewarm water to make soft dough.
3
Cover the dough and let it rest for 15 minutes.
4
Divide the dough into 13 small balls. Roll each ball into a roti using dry flour.
5
Heat a tawa (griddle) and place a roti on it over low to medium flame. When tiny bubbles appear on the surface, turn the roti over. Cook both sides similarly and puff it over direct flame or on the tawa.
6
Serve hot with saag or sabzi.
