Healthy Roti

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Lunch Bag
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
YIELD: 6 rotis
LEVEL: Intermediate

ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup chickpea flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch kosher salt and freshly ground black pepper
  • 1 cup finely chopped fresh spinach
  • 1 cup finely grated fresh broccoli
  • 1 cup cooked mixed lentils
  • 1 tablespoon grated fresh ginger
  • 1/2 cup water
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Directions

Combine the whole wheat flour, chickpea flour, cumin, coriander, salt, pepper, spinach, broccoli, lentils, ginger, and water in a large bowl and mix by hand until well combined. Continue to knead the dough until the dough has a smooth consistency, like bread dough. Remove a piece of dough, about the size of a golf ball and roll it into a round flat disk. Lightly dust a work surface with flour and then using a lightly-floured rolling pin, roll the ball into a thin patty (like a tortilla).

Place a nonstick pan over medium heat and gently place the rolled roti in the pan. Cook until it starts to bubble and then flip the roti over and cook the other side. The roti is done when there are brown spots on both sides, about 3 to 5 minutes total. Continue to roll and cook all the rotis.

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Newest Ratings and Reviews

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  • on September 29, 2011

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    I love Bal's recipes. These are very good

    people found this review Helpful.
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  • on May 02, 2011

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    The roti turned out very good. You can substitute Methi leaves instead of Spinach leaves. Just one issue with the recipe. 1 cup cooked dal may confuse the home cook. You should boil 1/3 cup of dal. 1/3 cup of dal will give you about 1 cup of cooked dal.

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