Corn and Vegetable Roti

by Tarla Dalal

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Corn and Vegetable Roti View a video of this recipe here...

कॉर्न एण्ड वेजिटेबल रोटी - हिन्दी में पढ़ें

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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.

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Corn and Vegetable Roti recipe - How to make Corn and Vegetable Roti

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins Makes 7 rotis (7 roti )
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Ingredients

1 cup maize flour (makai ka atta)
1/2 cup grated cauliflower
1/2 cup finely chopped fenugreek (methi) leaves
1/4 cup finely chopped coriander (dhania)
1/2 cup boiled , peeled and grated potatoes
2 tsp oil
1 tsp finely chopped green chillies
salt to taste
maize flour (makai ka atta) for rolling
oil for cooking

For Serving
fresh curd
pickle

Method

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.