Carrot and Coriander Roti
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 49 cookbooks
This recipe has been viewed 76081 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
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.