Carrot and Coriander Roti
by Tarla Dalal
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Added to 43 cookbooks
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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.
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