Whole Wheat Roti Chivda
by Tarla Dalal
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Added to 10 cookbooks
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Whole Wheat Roti Chivda is a light and tasty snack, which can be made with fresh or leftover rotis.
The rotis are shredded and sautéed with a tempering of cumin seeds and other tasty ingredients like onions, green chillies and garlic.
A dash of lemon juice and a garnish of finely chopped coriander leaves imparts a fresh flavour to the chivda making it a delight to munch on.
Relish this immediately after preparation, with a cup of hot chaai. You can use rotis to make other tasty recipes like Chapati Masala Noodles and Dahiwali Roti .
- Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
- Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Cool completely and tear into small pieces. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 2 minutes.
- Add the garlic paste, lemon juice, turmeric powder and salt and sauté on a medium flame for 1 minute.
- Add the roti pieces, coriander and powdered sugar, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||217.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2 mg|
|Vitamin C||7.1 mg|
|Folic Acid||17.4 mcg|
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