Suva Buckwheat Roti
by Tarla Dalal
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Added to 2 cookbooks
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Mouth-wateringly tasty buckwheat rotis flavoured with aromatic dill leaves, this recipe is a delightful treat for your palate and your stomach.
Made with alkaline flours like buckwheat and jowar, these rotis are spiced mildly with common ingredients like green chilli paste and a dash of pepper.
It is very important to serve the Suva Buckwheat Roti immediately and fresh, to enjoy its vibrant flavour and interesting texture.
Also try other stomach-friendly paratha like Minty Green Peas and Cabbage Paratha or roti like Nutritious Cabbage and Methi Rotis .
- Combine all ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 8 equal portions.
- Roll a portion of the dough into 150 mm. (6") diameter circle using a little jowar flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti on a medium flame, using ¼ tsp of oil, till it turns light brown in colour from both the sides.
- Repeat steps 3 and 4 to make 7 more rotis.
- Serve immediately.
Nutrient values (Abbrv) per roti
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