Cabbage and Spinach Rotis


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A judicious combination of three kinds of flour and shredded vegetables make these nutrition packed rotis. Milk is used for kneading this dough to enrich it. You can make the rotis ahead of time but to prevent them from getting soggy, place them in a container lined with a napkin. Keep the container covered to keep the rotis warm for some time. Serve these with the mustard chilli pickle or nimbu adrak ka achaar.

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Makes 6 servings
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3/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1/4 cup maize flour (makai ka atta)
1/3 cup grated cabbage
1/4 cup finely chopped spinach (palak)
1/2 tsp chopped green chillies
1 tbsp lemon juice
salt to taste
milk for binding the dough

Other Ingredients
ghee for cooking

  1. Combine all the ingredients and knead into soft dough using enough milk.
  2. Divide the dough into 6 equal portions.
  3. Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (¼") thickness.
  4. Cook each roti on a hot tava (griddle) using a little ghee till golden brown on both sides.
  5. Serve hot.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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