Satpadi Roti


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Satpadi Roti

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 7 cookbooks   This recipe has been viewed 11921 times

Satpadi Roti is a traditional Gujarati Roti made with seven grains and a wide assortment of spices and flavouring ingredients. Here is a quick-fix version of this sumptuous roti, which has the same satisfying feel and homely taste. Based on a method adopted by caterers to make large quantities of this tasty roti for weddings, this recipe uses crushed mango pickle to flavour hearty whole wheat Satpadi Rotis. It is so easy that you can now enjoy this wonderful treat whenever you feel like, with tasty gatte ki subzi.

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Satpadi Roti recipe - How to make Satpadi Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 10 rotis (10 roti )
Show me for rotis

Ingredients
2 cups whole wheat flour (gehun ka atta)
1 tbsp melted ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

To Be Ground Into A Mango Pickle Coarse Mixture
1/4 cup raw mango pickle , refer handy tip

For Serving
gatte ki subzi
Method
    Method
  1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Cover with a lid and keep aside for 10 minutes.
  2. Divide the dough into 10 equal portions.
  3. Roll 5 portions of the dough, one by one, into a 200 mm. (7") diameter circle using a little whole wheat flour for rolling.
  4. Place a rolled portion on a clean, dry surface, spread 1 tsp of the mango pickle mixture evenly over it and place another rolled portion over it.
  5. Repeat step 4 to make 3 more layers.
  6. Roll it up tightly from one end to the other and cut into 5 equal portions.
  7. Flatten each portion in between your palms, one by one, and again roll them into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
  8. Heat a non-stick tava (griddle) and cook the rotis one by one using a little oil, till golden brown spots appear on both the sides.
  9. Repeat steps 3 to 8 to make 5 more rotis.
  10. Serve hot with gatte ki subzi.

Handy tip:

    Handy tip:
  1. The outer hard covering of the mango seed which is usually the part of the pickle should be discarded and not blended.

Nutrient values per roti
Energy127 cal
Protein2.6 g
Carbohydrates15.5 g
Fiber0.5 g
Fat6.1 g
Cholesterol0 mg
Vitamin A64.6 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.9 mg
Vitamin C0.9 mg
Folic Acid8.2 mcg
Calcium10.7 mg
Iron1.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.4 mg
Potassium73 mg
Zinc0.5 mg

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Reviews

Satpadi Roti
5
 on 09 Nov 15 03:32 PM


This roti is a nice change form those we have in routne. The pickle used in layegring gives a very nice taste to the roti when cooked. The layers form really nicely on these rotis by the method that you have showed. Totally enjoyed making as well as having this roti.