Minty Soya Roti
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 12946 times
Vibrant mint and dill leaves add not just colour but also abundant nutrition to the Minty Soya Roti. The iron and folic acid in these ingredients work together to improve your haemoglobin levels. The dough for this flavourful and aromatic roti has further been fortified with soya flour, so you get more fibre, iron and protein too.
- Combine all the ingredients into a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 6 equal portions and roll out each portion into a 125 mm. (5?) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
- Serve immediately.
Nutrient values per roti
|Energy|| 67 kcal|
|Protein|| 3.6 gm|
|Carbohydrates|| 7.6 gm|
|Fat|| 2.5 gm|
|Fibre|| 0.4 gm|
|Iron|| 1.4 mg|
|Folic acid|| 10.4 mcg|
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