Carrot and Coriander Roti ( Gluten Free Recipe)
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 47306 times
Colourful and nutritious, these carrot and coriander infused rotis made of rice flour and soya flour make a perfect mini meal with a bowl of curds and khichdi
- Combine all the ingredients in a deep bowl and knead into a soft dough, using enough warm water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm (5”) diameter, using a little rice flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti using a little oil, till it turns golden brown in colour from both sides.
- Serve immediately.
Nutrient values (Abbrv) per roti
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