Roti ( Roti for Wraps and Rolls)
by Tarla Dalal
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You need to be a tad patient to be able to roll out the perfect roti, but it becomes quite easy with practice! roll out as thinly as possible and spread it evenly over the hot wok/kadhai to ensure that the roti is uniformly cooked.
- Combine the flour, salt and 1 tbsp of oil in a bowl and knead into a soft dough using enough water. Keep aside for 15 minutes.
- Knead again using remaining ½ tbsp of oil till it is smooth and elastic.
- Divide into 4 equal portions and roll out each portion of the dough into a thin circle of 250 mm. (10”) diameter using a little flour.
- Heat a wok / wide iron kadhai upside down on a high flame and when hot, place the roti gently over the wok / kadhai ensuring that no creases form on the surface.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds till done.
- Repeat with the remaining dough portions to make 3 more rotis.
- Add ¼ cup of spinach purée at step 1 and proceed as per the recipe.
- Add 3 tbsp of soya flour at step 1 and proceed as per the recipe.
Nutrient values per roti
|Vitamin A||57.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||0 mg|
|Folic Acid||9.7 mcg|
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