Hariyali Roti ( Rotis and Subzis)
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 7241 times
The hariyali roti is so flavourful and aromatic that you cannot say, “no,” even if your tummy is full. The unique combination of flours and milk in this dough gives it a wonderful texture, while the greens make the roti not just vibrant but toothsome too.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough lukewarm water.
- Divide the dough into 8 equal portions.
- Roll out one portion of the dough into a circle of 125 mm. (5”) diameter using a little plain flour for rolling.
- Roll out into a cigar shape, make a small round like a coil and press lightly by hand.
- Roll out again into a 100 mm. (4”) diameter circle using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti, using a little oil, till it turns golden brown in colour from both sides.
- Repeat steps 3 to 6 to make 7 more rotis.
- Serve immediately.
Nutrient values per roti
|Vitamin A||938 mcg|
|Vitamin B1||0.6 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||4.8 mg|
|Vitamin C||11.6 mg|
|Folic Acid||132.9 mcg|
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