INGREDIENTS
1. Oats dry ground in a mixie
2. Whole Chana (Bengal Gram) Flour (Not Besan) - 1/2 cup
3. Atta (Whole Wheat Flour) - 1/2 cup
4. Palak (spinach) 250 gms, boiled in 1/4 cup water and cooled and mashed
5. Cauliflower (phool gobhi) 1 cup grated
6. Green chillies -3 finely chopped
7. Salt 1 tsp ( as per taste),
8. Dhania (Coriander) seeds crushed 1 tsp
9. Ajwain Seeds 1 tsp
10. Olive oil 1 tbs
METHOD
1. Knead together all the ingredients except olive oil into dough.
2. Form balls and flatten them.
3. Spread a firm polythene sheet or a Ziplock bag and apply a few drops of oil on it.
4. Place the flour balls and pat it with greased fingers until it gets the shape of a roti.
5. Flip over the sheet on the palm of your hand to remove the roti and put it on the heated tawa (griddle).
6. Turn over till done from both sides. With a chimta (tong), place it straight on the flame and grill on both sides for a few seconds.
7. Apply 1/4 tsp olive oil on it if your calory budget permits. Otherwise enjoy it with plain low fat curd.
1. Oats dry ground in a mixie
2. Whole Chana (Bengal Gram) Flour (Not Besan) - 1/2 cup
3. Atta (Whole Wheat Flour) - 1/2 cup
4. Palak (spinach) 250 gms, boiled in 1/4 cup water and cooled and mashed
5. Cauliflower (phool gobhi) 1 cup grated
6. Green chillies -3 finely chopped
7. Salt 1 tsp ( as per taste),
8. Dhania (Coriander) seeds crushed 1 tsp
9. Ajwain Seeds 1 tsp
10. Olive oil 1 tbs
METHOD
1. Knead together all the ingredients except olive oil into dough.
2. Form balls and flatten them.
3. Spread a firm polythene sheet or a Ziplock bag and apply a few drops of oil on it.
4. Place the flour balls and pat it with greased fingers until it gets the shape of a roti.
5. Flip over the sheet on the palm of your hand to remove the roti and put it on the heated tawa (griddle).
6. Turn over till done from both sides. With a chimta (tong), place it straight on the flame and grill on both sides for a few seconds.
7. Apply 1/4 tsp olive oil on it if your calory budget permits. Otherwise enjoy it with plain low fat curd.
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My gosh! What a lot of experimentation has gone into that? I will have to become adventurous now to try this one.
ReplyDeleteSeems quite delicious yet healthy. Must try when new cauliflowers hit the stands in a few weeks' time
ReplyDeleteA very healthy roti. But I broke a few instructions. Used Besan instead of Channa. Used less Paalak and less Gobhi so that there is ease to cook it without breaking it into pieces. One tip from my side before grinding Oat, put it on a hot "Tawa" for one minute as then it grinds better in the mixie. The biggest offence I did was used one spoon oil to make it soft and tasty (since I am not diabetic). However, I appreciate the recipe and recommend its frequent eating during this winter. Thanks
ReplyDeleteShri BK Arora, Thanks a lot for trying the recipe'and for giving the suggestions.
ReplyDeleteBesan definitely tastes good but chana atta has more roughage and fibre, hence recommended for diabetics.
Using oil for frying the roti will certainly make it much more tastier but will also load it with calories. So if your calory budget for the day permits, use it by all means and enjoy it with fresh home-made white butter too and enhance the taste. But this change is certainly not advisable for diabetics or people with cardiac problems or with high cholesterol/triglycerides.