Nutrient information for 2 rotis | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
193 | 8.0 | 35.4 | 1.5 |
13 rotis
20 minutes
- If you are prescribed 1200 kcal, or 1400 kcal, you can consume: 2 rotis
- If you are prescribed 1600 kcal, 1800 kcal, and 2000 kcal, you can consume: 3 rotis
- 1.5 cup multigrain atta*
- 250g radish leaves, cleaned and chopped
- 1/2 tsp carom seeds (ajwain)
- Use minimal amount of Salt
- 1/2 cup water
*Refer to recipe of multigrain atta
- In a mixing bowl, combine multigrain atta, carom seeds (ajwain), and salt. Mix them thoroughly.
- Add finely chopped radish leaves to this mixture. Slowly pour in water, kneading the mixture into a smooth dough. The radish leaves release water, helping to bind the dough. Hence, add extra water as needed, starting with about 2 tablespoons. Keep the dough aside and let it rest for 15 minutes.
- Once the dough is ready, divide it into 13 small balls. Now, roll each ball into a roti using dry flour.
- Heat a tawa or griddle over medium heat. Place a rolled-out roti onto the hot tawa, cooking it for about a minute until bubbles appear.
- Flip the roti and cook the other side for another minute, pressing gently with a spatula to ensure even cooking and to help the roti puff up.
- Remove from the tawa and serve hot with sabzi.