Multigrain Garlic Roti, Lehsun Roti
by Tarla Dalal
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Most people are apprehensive to use garlic as a predominant flavour in their cooking. This aromatic herb actually aids in digestion and also stimulates the production of breast milk, so turn to these rotis in the last month of pregnancy or while lactating.
Unfortunately fresh green garlic is available for only a few months in the year. So if you are making these rotis in the summer, use 4 to 6 large cloves of grated garlic instead of the green garlic and add some fresh coriander leaves to add some colour to the rotis .
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 10 equal portions.
- Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti using ¼ tsp of oil till golden spots appear on both the sides.
- Repeat steps 3 and 4 to make 9 more rotis.
- Serve immediately.
Multigrain Garlic Roti, Lehsun Roti recipe with step by step photos
Like multigrain garlic roti recipe then see our collection of roti recipes across India and some recipes we love.
This is how hara lehsun looks.
Cut the threads off the end of the hara lehsun and discard them.
Place the hara lehsun on a chopping board and chop the hara lehsun finely using a sharp knife. Chopping it finely is very important for best mouthfeel.
Nutrient values (Abbrv) per roti
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