Oats Methi Stuffed Wheat Roti
Oats Methi Stuffed Wheat Roti is a healthy, high-fiber recipe that is perfect for breakfast, lunch, or dinner. This recipe is vegetarian and vegan, making it suitable for many dietary preferences. It's also high in fiber, thanks to the oats and fenugreek, which can help promote digestive health. However, people with a gluten allergy should avoid this dish.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
134 kcal
Protein
5 g
Carbs
24 g
Fat
2 g
Fiber
5 g
Ingredients
Cumin seeds
1 tbsp (2.5g)
Common salt
0.5 tsp (2.5g)
Wheat flour, atta
1 cup (100g)
Plain Water
0.5 small glass (100g)
Coriander Powder
1 tsp (2g)
Red chilli Power
0.25 tsp (1.25g)
Rolled Oats
0.5 small cup (50g)
Fenugreek leaves (Methi)
0.25 cup, chopped (25g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
In a mixing bowl, combine the whole wheat flour, salt, and water to make a smooth dough. Knead well for 5 minutes and keep aside for 10 minutes.
In another mixing bowl, combine the rolled oats, fresh fenugreek leaves, cumin seeds, coriander powder, turmeric powder, salt, and red chili powder. Mix well.
Divide the dough into small portions and roll them into thin circles.
Take a portion of the oats methi leaves stuffing and place it in the center of the rolled dough.
Bring the edges of the dough together to seal the stuffing inside.
Flatten the stuffed dough ball with your palms and dust it with flour.
Roll the stuffed dough ball into a thin circle.
Heat a tawa or griddle over medium heat. Place the rolled roti on the tawa and cook until brown spots appear on one side.
Flip the roti and cook the other side until brown spots appear.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.