Cabbage and Spinach Rotis
by Tarla Dalal
Added to 294 cookbooks
This recipe has been viewed 30769 times
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.
- Combine all the ingredients and knead into soft dough using enough milk.
- Divide the dough into 6 equal portions.
- Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (¼") thickness.
- Cook each roti on a hot tava (griddle) using a little ghee till golden brown on both sides.
- Serve hot.
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