Sunday , 17 November 2019
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Multigrain Roti

Total Cook Time: 25- 30 mins  

Ingredients

  • 1/4 cup jowar (white millet) flour
  • 1/4 cup bajra (black millet) flour
  • 1/4 cup whole wheat flour (gehun ka atta)
  • 2 tbsp besan (bengal gram flour)
  • 1/4 cup ragi (nachni / red millet) flour
  • 1/4 cup finely chopped onions
  • 3 tbsp finely chopped coriander (dhania)
  • 1/4 cup finely chopped tomatoes
  • 1 tsp finely chopped green chillies
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • salt to taste
  • oil for greasing and cooking

For Serving

  • low-fat curd (dahi)

Method

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 6 equal portions and keep aside.
  3. Take 1 plastic sheet and lightly grease it with oil.
  4. Flatten 1 portion of the dough on it and cover with another plastic sheet.
  5. Lightly press on the plastic sheet evenly to make a 100 mm. (4”) diameter round.
  6. Lift the roti with the plastic sheets, peel off the top plastic sheet and invert the roti on a hot non-stick tava (griddle). Finally peel off the other plastic sheet as well.
  7. Cook, using a little oil, till it is golden brown in colour from both sides.
  8. Repeat with the remaining portions to make 5 more rotis.
  9. Serve immediately with fresh curd.

Tip: Sprinkle BeatO Quinoa Puff on your curd to add a flavour twist to your breakfast. Choose from Magic Masala and Quinoa Puff flavours.

Source: Tarla Dalal

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