Nutrient Information for 2 rolls | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
255 | 14.3 | 36.2 | 5.1 |
11 rolls
20 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal, you can consume: 2 rolls
- If you are prescribed 2000 kcal, you can consume: 3rolls
For Roti
- 1.5 cups multigrain atta*
- Salt (Optional)
- 1/2 cup water
*Refer to the recipe of multigrain atta
For Stuffing
- 8 egg whites (or 2 whole eggs + 3 egg whites)
- 1/3 cup fresh peas, shelled
- 3/4 cup beans, finely chopped
- 1.5 large green capsicums, finely chopped
- 1 large onion, finely chopped
- 2 whole green chillies, sliced (optional)
- 1/4 tsp cumin powder, roasted
- 1/2 tsp turmeric powder
- 4 tsps mustard or groundnut oil
- Use minimal amount of salt
- 3 sprigs coriander leaves, finely chopped for garnish
- Place the multigrain atta in a bowl. Add 2-3 tablespoons of lukewarm water to make a soft dough. Set aside for 10-15 minutes. Knead well again before using.
- Divide the dough into 11 balls. Roll each ball into a roti using dry flour.
- Cook the roti from both sides on a hot tawa and once all the rotis have been cooked, cover, and keep warm.
- Wash the beans, capsicum, onion, and peas thoroughly. Finely chop the onion, beans, and capsicum.
- Heat the oil in a karahi, add the chopped onion, sliced green chilli and sauté until golden brown.
- Add the other vegetables, salt, cumin powder, and turmeric powder and mix well. Add 3-4 tablespoons of water and let the mixture simmer for 5-6 minutes until completely dry.
- Add the egg whites and sauté for 3-4 minutes until the eggs are set and firm.
- Take one roti and place 3-4 tablespoons of the mixture near the edge. Rollup the roti, starting from the mixture end to make a compact roll.
- Serve with chutney or dip.