Carrot and Coriander Roti
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 53 cookbooks
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Colourful and nutritious, these carrot and coriander infused rotis made of rice flour and soya flour make a perfect mini meal with a bowl of curds and khichdi.
Method- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm. (5”) diameter, using a little rice flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides.
- Serve immediately.
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Accompaniments
Nutrient values (Abbrv) per roti
Energy | 69 cal |
Protein | 1.4 g |
Carbohydrates | 6.4 g |
Fiber | 0.8 g |
Fat | 4.2 g |
Cholesterol | 0 mg |
Sodium | 3.6 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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