Nutritious Cabbage and Methi Roti
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 21972 times
A combination of healthy flours and vegetables is used to make these nourishing rotis. Cabbage adds crunch to this multi-flour roti while methi gives it a classic aroma and flavour.
A squeeze of lemon gives the Nutritious Cabbage and Methi Rotis a tongue-tickling tang, avoiding the urge to have a spicy pickle as an accompaniment. Enjoy the rotis hot and fresh, right off the tava.
You can also try other stomach-friendly Indian breads like Pumpkin Paratha or Suva Buckwheat Roti .
- Combine all the ingredients together in a bowl and knead into soft dough using enough water.
- Divide the dough into 6 equal portions.
- Roll out each portion of the dough into a thick circle of 125 mm. (5") diameter.
- Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil till they turn golden brown in colour on both the sides.
- Serve hot.
Nutrient values (Abbrv) per roti
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