Nutrient Information for 2 rolls | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
332 | 15.4 | 41.2 | 11.1 |
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: 3 rolls
For Roti
- 1.5 cups multigrain atta*
- Salt (optional)
- 1/2 cup water
*Refer to recipe of multigrain atta
For Stuffing
- 24-32 small cubes of cottage cheese (paneer), mashed lightly
- 1/3 cup fresh peas, shelled
- 3/4 cup beans, finely chopped
- 1 large green capsicum, finely chopped
- 1 large onion, finely chopped
- 2 whole green chillies, finely chopped (optional)
- 1/4 tsp cumin powder, dry roasted
- 1/2 tsp turmeric powder
- 1/2 tsp dried fenugreek leaves (Kasuri methi), lightly roasted
- 4 tsps mustard oil
- Use minimal amount of salt
- 3 sprigs coriander leaves, finely chopped for garnish
- Place the multigrain atta in a bowl. Add 1/2 cup of lukewarm water to make a soft dough and keep it covered for 10-15 minutes.
- 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 (griddle) and keep them covered in a hotpot or casserole after all the rotis are cooked.
- Wash the beans, capsicum, onion, and shelled peas. Finely chop the onion, beans, and capsicum. Mash the cottage cheese (paneer) coarsely.
- Heat the oil in a karahi and add the chopped onion. Sauté until golden brown. Add the other vegetables and fry for 4-5 minutes on low flame till soft.
- Add salt, turmeric powder, and roasted cumin powder. Sprinkle half to one tablespoon of water and cook the mixture for 4-5 minutes on low flame. Add the mashed cottage cheese (paneer) and sauté for 3-4 minutes now add lightly roasted kasuri methi and mix well.
- Take one roti and put 3-4 tablespoons of the mixture close to one end spreading it along the length. Rollup the roti, starting from the mixture end to make a compact roll.
- Serve with chutney or dip.