Cabbage and Spinach Rotis

Cabbage and Spinach Rotis

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A judicious combination of three kinds of flour and shredded vegetables make these nutrition packed rotis. Milk is used for kneading this dough to enrich it. You can make the rotis ahead of time but to prevent them from getting soggy, place them in a container lined with a napkin. Keep the container covered to keep the rotis warm for some time. Serve these with the mustard chilli pickle or nimbu adrak ka achaar.

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Cabbage and Spinach Rotis recipe - How to make Cabbage and Spinach Rotis

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings


3/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1/4 cup maize flour (makai ka atta)
1/3 cup grated cabbage
1/4 cup finely chopped spinach (palak)
1/2 tsp chopped green chillies
1 tbsp lemon juice
salt to taste
milk for binding the dough

Other Ingredients
ghee for cooking
    Main procedure
  1. Combine all the ingredients and knead into soft dough using enough milk.
  2. Divide the dough into 6 equal portions.
  3. Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (¼") thickness.
  4. Cook each roti on a hot tava (griddle) using a little ghee till golden brown on both sides.
  5. Serve hot.


Punjabi Aam ka Achaar 
Subzi Dal ( Indian Cooking) 
Subzi Pasanda 

Nutrient values (Abbrv) per serving
Energy100 cal
Protein3.9 g
Carbohydrates19.9 g
Fiber3.6 g
Fat0.9 g
Cholesterol0 mg
Sodium11 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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Cabbage and Spinach Rotis
 on 06 Jun 17 07:45 AM