Qunioa Flour Stuffed Roti
This Quinoa Flour Stuffed Roti is a great low-carb, keto-friendly alternative to traditional Indian flatbreads. Quinoa flour is high in protein and fiber, making it a great choice for a low-carb diet. This recipe is also gluten-free and vegetarian, making it suitable for many dietary preferences. The roti is stuffed with a mixture of paneer, spinach, and spices, making it a flavorful and satisfying meal. This high-fat, low-carb version of the recipe uses more oil to increase the fat content whil
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
1013 kcal
Protein
41 g
Carbs
39 g
Fat
77 g
Fiber
18 g
Ingredients
Almond flour
1 cup (120g)
Plain Water
1 small glass (60g)
Paneer
1 small bowl (75g)
SPINACH
1 cup (30g)
Cumin seeds
1 tsp (5g)
Coriander Powder
1 1 tsp (2g)
Turmeric powder
1 tsp (5g)
Common salt
1 tsp (5g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
In a mixing bowl, add quinoa flour and salt to taste. Mix well.
Add water gradually and knead the dough until it becomes soft and pliable.
In a separate bowl, mix together crumbled paneer, chopped spinach, cumin powder, coriander powder, turmeric powder, and salt to taste. Mix well.
Divide the dough into small balls and roll them out into small circles.
Place a small amount of the paneer-spinach filling in the center of each circle. Fold the edges of the circle over the filling, forming a ball.
Roll the stuffed ball into a thin roti.
Heat a tawa or griddle over medium heat. Spread some oil on the tawa. Place the rolled roti on the tawa and cook on both sides until golden brown, adding more oil as needed.
Serve hot with raita or chutney.
NotesNutritional values are approximate and may vary depending on the specific ingredients used