Soya Wheat Flour Ghiya Roti
Soya Wheat Flour Ghiya Roti is a nutritious, soft, and high-protein Indian flatbread made with the goodness of soy flour, whole wheat flour, and grated bottle gourd (ghiya/lauki). This roti is oil-free, making it an excellent choice for those seeking a low-fat, high-fiber, and protein-rich meal. It pairs perfectly with curd, chutney, or vegetable curries.
Nutrition Facts
Per serving
Energy
88 kcal
Protein
12 g
Carbs
10 g
Fat
0 g
Fiber
4 g
Ingredients
Wheat flour, atta
4 tsp (20g)
Soya flour
0.25 cup (80g)
Bottle gourd, elongate, pale green
100 gms (100g)
Warm Water
0.25 small cup (70g)
Instructions
Preparation
Prepare the Bottle Gourd (Ghiya):
- Wash the bottle gourd thoroughly, peel it, and grate it. Squeeze out excess water lightly (do not discard the water)
Cooking Steps
In a large mixing bowl, combine whole wheat flour, soya flour, grated bottle gourd.
Gradually add warm water to the flour mixture. Start kneading to form a soft, pliable dough. Adjust the water as needed.
Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the gluten to develop and makes the dough softer.
Divide the dough into small equal-sized portions. Roll each portion into a ball.
On a lightly floured surface, roll out each dough ball into a thin, round roti.
Heat a tawa (flat griddle) over medium heat. Place a rolled-out roti on the hot tawa. Cook for 30 seconds, then flip it. Cook the second side for another 30 seconds, and then press the edges lightly with a clean kitchen towel or spatula to make it puff up.
Repeat the process for all the rotis.
Serve the rotis hot.