Multigrain Roti
This is a healthy and flavorful multigrain roti infused with fresh greens such as spinach, radish leaves, and aromatic herbs like curry leaves and coriander. The addition of besan and soya bean flour enhances the protein content, while kalonji and cloves add digestive benefits and subtle spice. A perfect side dish for any meal, this roti is nutrient-dense and ideal for a wholesome diet.
Nutrition Facts
Per serving
Energy
93 kcal
Protein
7 g
Carbs
14 g
Fat
1 g
Fiber
3 g
Ingredients
Wheat flour, atta
0.5 cup (100g)
Soya flour
0.25 cup (50g)
Besan (chickpea flour)
0.25 cup (50g)
Warm Water
0.25 small cup (70g)
Sesame Seeds
1 tsp (3g)
Niger seeds, black
0.5 tsp (2.5g)
Garlic
2 cloves (4g)
Chillies, green-1
2 number (4g)
Radish leaves
25 gms (25g)
Spinach
25 gms (25g)
Curry leaves
5 gms (5g)
Ginger, fresh
1 piece (3g)
Coriander leaves
10 gms (10g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
- Wash and finely chop spinach and radish leaves.
- Chop coriander leaves, green chillies, curry leaves, and ginger.
Cooking Steps
Step 1:
- Crush ginger piece, green chillies, and garlic cloves to form a coarse paste.
Step 2:
- In a mixing bowl, combine atta, besan, and soya bean flour.
- Add chopped spinach, radish leaves, curry leaves, and coriander.
- Add the ginger–chilli–clove paste, kalonji, sesame seed and salt.
- Mix well, then gradually add water to form a soft, pliable dough.
- Rest the dough for 10–15 minutes.
Step 3:
- Divide the dough into equal balls.
- Roll each ball into a medium-thick roti using a rolling pin.
- Heat a tawa and cook each roti on both sides until golden brown spots appear.
-Serve it.