Corn and Vegetable Roti
by Tarla Dalal
4/5 stars 100% LIKED IT
Added to 85 cookbooks
This recipe has been viewed 31628 times
Health and taste come together in this lovely roti. A bouquet of wholesome ingredients such as grated cauliflower and potatoes, methi leaves and coriander go into the maize flour dough used to make this roti. Serve immediately with curds and pickle, or a subzi of your choice.
- Sieve the maize flour, add all the remaining ingredients and knead into a soft dough using enough warm water.
- Divide the dough into 7 equal portions and roll out each portion into a 125 mm. (5”) diameter roti, using a little maize 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 with fresh curds and pickle.
Nutrient values per roti
|Vitamin A||147.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||6.6 mg|
|Folic Acid||4.6 mcg|
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