Stuffed Ghiya Amaranth Roti
Stuffed Ghiya Amaranth Roti is an Indian flatbread prepared with a nutritious filling of spiced grated bottle gourd (ghiya/lauki) inside a dough made from amaranth flour (amaranth atta). This oil-free recipe is a healthier alternative to regular stuffed rotis and is ideal for a balanced diet.
Nutrition Facts
Per serving
Energy
104 kcal
Protein
4 g
Carbs
18 g
Fat
2 g
Fiber
3 g
Ingredients
Amaranth Flour
1 small cup (100g)
Bottle gourd, elongate, pale green
150 gms (150g)
Common salt
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Chopped Green Chilli
1 tsp (2g)
Grated Ginger
1 tsp (3g)
Cumin Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
0.25 small cup (70g)
Instructions
Preparation
Wash, peel, and grate the bottle gourd (ghiya/lauki).
Squeeze the grated ghiya to remove excess water.
Cooking Steps
Heat a non-stick pan over medium heat. Add the squeezed grated ghiya directly to the pan. Stir gently for 2-3 minutes to evaporate any residual moisture.
Add green chilies, grated ginger, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
Turn off the heat and mix in the fresh coriander leaves. Allow the stuffing to cool completely before using.
In a bowl, add the Amaranth flour.
Gradually add water and knead it into a soft, pliable dough.
Cover the dough and let it rest for 10 minutes.
Divide the dough into equal portions and shape them into balls.
Roll out one ball into a small disc . Place 2-3 tablespoons of stuffing in the center of the disc.
Bring the edges of the disc together to seal the stuffing inside. Press gently to remove any air pockets and ensure the filling is evenly distributed.
Dust a clean surface with a little amaranth flour and roll the stuffed dough ball into a larger disc. Be gentle to avoid tearing the roti.
Heat a non-stick tawa (griddle) over medium heat. Place the rolled stuffed roti on the hot tawa.
Cook on one side until light brown spots appear. Flip and cook the other side. Press gently with a spatula to ensure even cooking. Repeat for all rotis.