Healthy roti

  • 55g chickpea flour
  • 165g wholemeal flour
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Pinch of salt and freshly ground pepper
  • 150g finely chopped spinach
  • 75g finely grated broccoli
  • 150g cooked mixed lentils
  • 10g grated ginger
  • 120ml water
  • Grapeseed oil

Serves: 6 rotis

1) Combine everything but the water in a large bowl and mix with the hands until well combined. Add a little water at a time. Continue to knead with hands until the dough has a smooth consistency, like bread dough.

2) Take a piece of dough about the size of a golf ball and roll it into a round flat disc. Dust a working surface with flour and then using a rolling pin, roll the ball into a thin patty (like a tortilla).

3) Place a non-stick pan over a medium heat and gently place the roti in the pan. Cook until it starts to bubble and then flip and cook the other side. Flip it a few times and then brush with a little grapeseed oil to keep it soft. The roti is done when there are brown spots on both sides, approx. 3 to 5 minutes. Continue to roll and cook the remaining rotis.

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