Nutrient information for 2 rotis | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
207 | 8.9 | 37.2 | 1.9 |
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 cups multigrain atta*
- ¼ cup sattu (roasted gram flour)
- 4 cups palak, finely chopped
- 2 cm piece of ginger, crushed
- 2 whole green chillies, finely chopped (optional)
- ½ tsp carom seeds (ajwain)
- Use minimal amount of salt
- 1 cup water
*Refer to recipe of multigrain atta
- Wash the spinach leaves thoroughly in 2-3 rinses of water.
- Peel and wash onions.
- Finely chop palak leaves, onion, and green chillies.
- Take multigrain atta and sattu in a utensil. Add chopped leaves, onion and green chillies. Add 2 tablespoons of water to make a soft dough. Keep the dough aside and let it rest for fifteen minutes.
- Divide the dough into 13 balls. Now, roll each ball into a roti using dry flour.
- Heat the tawa and place the roti on it on a low-medium flame. When tiny bubbles appear on the surface, turn over the roti. Cook evenly on both sides and puff it on direct flame or on the tawa itself.
- Serve hot with sabzi or raita.