Plain Roti with Veggies
Plain Roti with Veggies is a wholesome Indian dish that is perfect for lunch or dinner. The roti is made with whole wheat flour and is a good source of fiber and other nutrients. The veggies add color, flavor, and nutrition to the dish. This recipe is vegan, making it suitable for people following a plant-based diet. It's also gluten-free, making it a great option for those with gluten allergies.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
243 kcal
Protein
8 g
Carbs
37 g
Fat
6 g
Fiber
5 g
Ingredients
WHEAT, flour(whole)
30 gms (30g)
Common salt
0.5 tsp (2.5g)
CARROT
0.5 small bowl (50g)
Capsicum, green
0.5 small bowl (50g)
PEAS green
2 tbsp (30g)
Tomato, ripe, local
0.25 small bowl (25g)
Onion, small
1 gms (30g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
COOKING OIL (Gnut,ging,palm,must,coconut
1 tsp (5g)
Coriander seeds
0.25 tsp (1.25g)
CHILLIES, dry
0.25 tsp (1.25g)
Instructions
Cooking Steps
In a bowl, combine the whole wheat flour and a pinch of salt.
Gradually add water and knead the flour to form a soft, smooth dough.
Roll out the ball into a thin, round roti using a rolling pin and a clean surface.
Heat a tawa over medium-high heat.
Place the rolled roti on the hot tawa. Cook until you see small bubbles forming on the surface.
Flip the roti and cook the other side as well.
Remove the cooked roti from the tawa and keep it covered.
For the Veggies:
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add sliced onions and sauté until they turn translucent.
Add the chopped mixed vegetables and sauté for a few minutes until they are slightly tender.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.
Cook the vegetables for a few more minutes and serve hot with the roti.
NotesNutritional values are approximate and may vary depending on the specific ingredients used