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+ servings

Radish Wheat Flour Porotta

Easy breakfast - Radish Wheat flour Porotta
Prep Time 25 mins
Total Time 25 mins
Cuisine North Indian
Servings 4 people


  • 8 nos Radish : 5 Mullanki
  • Wheat flour : 2 cup
  • Red Chilli Powder : 1 tsp.
  • Coriander leaves : as reqd
  • Salt & Water : as reqd


  • Peel the Radish and wash it.
  • Grate the Radish as shown in the picture.
  • Press well the radish and remove the water from the grated radish.
  • Keep the water removed radish separately.
  • Mix Salt and red chilli powder with the radish.
  • Add the scrapped coriander leaves also and mix it well.
  • Make small balls with this mix and keep it aside.
  • Mix the wheat flour with water and salt and make a dough.
  • Enter Step
  • Make small balls with the dough.
  • Spread the balls in small round shape as shown in picture.
  • Keep one radish ball each in the spread wheat flour dough.
  • Cover it with another wheat flour spread dough.
  • Press all sides of the spread wheat dough to make sure that the radish is not coming out.
  • Enter Step
  • Spread it further in round shape.
  • Heat the chappathi making stone and then put the porotta on it and after 2 - 3 minutes, turn it to other side also.
  • Apply ghee on one side of the porotta and heat it for further 2 - 3 minutes and then repeat the same procedure on the other side also.
  • Radish porotta is ready and it can be served with pickle / chutney or any other side dish.
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