Nutrient Information for 2 rotis | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
177 | 6.7 | 32.2 | 1.9 |
13 small rotis
20 minutes
- If you are prescribed 1200 kcal, 1400 kcal, you can consume: 2 rotis
- If you are prescribed 1600 kcal, 1800 kcal, 2000 kcal, you can consume: 3 rotis
- 1.5 cups multigrain atta*
- 4 cups spinach (palak)/ lamb’s quarters (bathua) leaves, cleaned and chopped
- 1/4 cup curd/yogurt
- 2 whole green chillies, finely chopped (Optional)
- 1/2 tsp cumin powder, roasted
- Use minimal amount of salt
- 3 tbsps water
*Refer to recipe of multigrain atta
- Wash the palak/bathua leaves thoroughly and chop them finely.
- Place the multigrain atta in a bowl. Add the chopped leaves, green chillies, salt and curd. Knead into soft dough, using a few tablespoons of warm water, if required. Let the dough rest for 10-15 minutes.
- Divide the dough into 13 small balls. Roll each ball into a roti using a little dry flour.
- Heat a tawa and place a roti on it. When tiny bubbles appear on the surface, turn the roti over. Cook similarly on both sides and puff it on direct flame or on the tawa.
- Serve hot with sabzi/dal/curd.