Whole Wheat Masala Bread Rolls, Healthy and Diabetic Friendly
by Tarla Dalal
Added to 124 cookbooks
This recipe has been viewed 29234 times
Here is a tasty alternative that will make you bid adieu to maida based breads!
Perked up with a peppy mix of herbs, spice powders and onions, the Whole Wheat Masala Bread Roll is a super tasty accompaniment to tea .
The refreshing aroma and cheery taste of coriander dominates this masaledar bread, which tastes best when had immediately after baking. We suggest having just one bread roll, occasionally.
- Heat the oil in a small non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 1 minute.
- Add the coriander, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 1 minute.
- Keep aside to cool completely.
- Combine the yeast and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
- Combine the whole wheat flour, butter, salt, yeast mixture in a deep bowl and knead it into soft dough using approx. ¾ cup of warm water.
- Cover the dough with a damp muslin cloth and keep aside for 20 minutes or till the dough rises a little.
- Add the prepared masala and knead very well.
- Divide the dough into 9 equal portions and roll each portion into a ball and place it on the greased baking tray.
- Cover them with a damp muslin cloth and keep in a warm place for 30 minutes or till they rise well.
- Bake them in a pre-heated oven at 200°c (400°f) for 20 minutes. Brush them with melted butter and serve hot.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Nutrient values (Abbrv) per bread roll
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