Adding some vegetables to rotis is my favorite way to add additional flavor and to sneak in some extra veggies into our diet. I usually make rotis with either avocados, spinach, tomatoes, cabbage, potatoes, and sometimes even lentils/dhal. Its a cool way to get some additional nutrition and taste.
This version of carrot roti is also one that I make quite often. This is a really fast and easy version of roti and it is very flavorful. It tastes good just by itself, but pair it with any curry on the side and it can be very filling and hearty. This time I served this with some chana masala and some palak raita and loved the combination of flavors and colors on my plate :)
Before I go on to the post, just one more thing.....I have updated a few of my older posts with better pictures and have added stepwise pictures to the posts too. If you would like to take a peek, here are the links to the posts.....
Puri (Puffed Fried Indian wheat bread)
Potato Masala Curry
Maharashtrian style Cabbage with Chickpeas curry
Click here for a printable view of this recipe
Ingredients and Method to make Carrot Roti
2 cups whole wheat flour (atta/ godumai maavu)
salt to taste (namak/uppu)
1/2 tsp coriander powder (dhania)
1/2 tsp cumin powder (jeera/jeeragam powder)
1/2 tsp chili powder (or to taste)
1/2 tsp garam masala (or to taste) (to know how to make your own garam masala, check out this post)
2 large carrots grated (yielded 1 packed cup of grated carrots)
1/4 cup finely cut cilantro (coriander leaves/hara dhania/kothamalli)
2 tsp oil
water as needed
A little extra flour for dusting
A little extra oil/ clarified butter (ghee/nei) to apply on the rotis (use oil for a vegan version)
In a large bowl, add whole wheat flour and all the spices and mix well. Add grated carrot and cilantro to this and mix again. Add water a little at a time and knead to a soft, non sticky dough. Add oil and knead a little more.
Divide the dough, and roll into small golf ball sized balls. Flatten a little, dust with flour and roll out into an even circle of desired thickness.
Heat a flat pan/ tawa/ skillet on medium heat and place the rolled out dough on it. When the lower side is lightly cooked, has tiny brown spots on it, flip over and cook the other side until it has brown spots on it. Gently press with a spatula or a kitchen tissue for even cooking.
Apply a few drops of oil/ ghee on the side facing the top and flip over and cook for just a few more seconds.
Remove from heat and serve hot with curry of choice/ dhal of choice/ raita of choice or any combination of the three.
This version of carrot roti is also one that I make quite often. This is a really fast and easy version of roti and it is very flavorful. It tastes good just by itself, but pair it with any curry on the side and it can be very filling and hearty. This time I served this with some chana masala and some palak raita and loved the combination of flavors and colors on my plate :)
Before I go on to the post, just one more thing.....I have updated a few of my older posts with better pictures and have added stepwise pictures to the posts too. If you would like to take a peek, here are the links to the posts.....
Puri (Puffed Fried Indian wheat bread)
Potato Masala Curry
Maharashtrian style Cabbage with Chickpeas curry
Click here for a printable view of this recipe
Ingredients and Method to make Carrot Roti
2 cups whole wheat flour (atta/ godumai maavu)
salt to taste (namak/uppu)
1/2 tsp coriander powder (dhania)
1/2 tsp cumin powder (jeera/jeeragam powder)
1/2 tsp chili powder (or to taste)
1/2 tsp garam masala (or to taste) (to know how to make your own garam masala, check out this post)
2 large carrots grated (yielded 1 packed cup of grated carrots)
1/4 cup finely cut cilantro (coriander leaves/hara dhania/kothamalli)
2 tsp oil
water as needed
A little extra flour for dusting
A little extra oil/ clarified butter (ghee/nei) to apply on the rotis (use oil for a vegan version)
In a large bowl, add whole wheat flour and all the spices and mix well. Add grated carrot and cilantro to this and mix again. Add water a little at a time and knead to a soft, non sticky dough. Add oil and knead a little more.
Divide the dough, and roll into small golf ball sized balls. Flatten a little, dust with flour and roll out into an even circle of desired thickness.
Heat a flat pan/ tawa/ skillet on medium heat and place the rolled out dough on it. When the lower side is lightly cooked, has tiny brown spots on it, flip over and cook the other side until it has brown spots on it. Gently press with a spatula or a kitchen tissue for even cooking.
Apply a few drops of oil/ ghee on the side facing the top and flip over and cook for just a few more seconds.
Remove from heat and serve hot with curry of choice/ dhal of choice/ raita of choice or any combination of the three.
