Vegetable Roti Recipe
Veggie rotis are absolutely perfect for picnics & are also very kid friendly as they make great healthy snacks. As a child, I vividly remember eating freshly made rotis on long train & bus journeys while traveling through India. It was definitely love at first bite and I haven’t stopped since.
VEGETABLE ROTI RECIPE (Spiced Indian Flatbread with Grated Vegetables)
2 cups of whole wheat flour (atta)
½ cup cooked dal or lentils, mashed (any variety will work)
½ cup baby spinach leaves, finely chopped
½ cup fresh methi (fenugreek) leaves, finely chopped
½ cup carrot, peeled & finely grated
½ cup grated cauliflower
¼ cup fresh cilantro leaves, finely minced
1” piece of fresh ginger, peeled & finely grated
2-3 small green Thai chilies, finely chopped (to taste)
½ tsp ground coriander powder
½ tsp ground cumin powder
2 tbsp ground flaxseeds (or flaxseed flour), optional
a few tbsp of all-purpose flour, as needed
¾ to 1 cup of water (as needed)
salt & pepper, to taste
butter or ghee
Keep aside a little all-purpose flour for dusting. In a large mixing bowl, combine the whole wheat flour with the cooked dal. Then add all of the grated vegetables together with the cilantro, ginger, green chilies, ground cumin powder, ground coriander powder, salt, pepper & ground flaxseeds.
Now gradually add the water to the whole wheat flour/vegetable mixture & mix well until you have stiff dough. The easiest way to do this is by using clean hands. Knead the dough until it yields a smooth texture and consistency. Cover with a slightly damp cloth and let the dough rest for 10-15 minutes.
Knead the dough again and divide into 8-10 equal portions. Roll the individual portions into round balls (golf ball size). Take 1 round ball at a time and flatten it into a round disk using your palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle, making sure the roti is even in thickness. Keep rolling until you have created a thin round roti approximately 6 inches in diameter.
Heat a large frying pan on medium heat, add a little butter (cooking spray may be used) and carefully place the masala roti in the pan. After a minute or so, turn the roti. Both sides should be golden brown. Brush with a little butter and serve hot as is or with a little yogurt & your favorite Indian pickles & chutneys.
I usually get about 8-10 rotis from the recipe above ☺.
You can add your favorite grated vegetables such as finely grated cabbage or even grated broccoli to this recipe. You can also add grated sweet potato, grated butternut squash & grated zucchini too.
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