Ingredients
- Imperial
- Metric
- 200 g Rice Flour (for 5-6 Rotis)
- 1 Onion Medium
- 1 Carrot Small
- 2 Green Chilli
- 20 g Dill Leaves
- 20 g Fresh Coriander
- 6 g Curry Leaves
- 25 Tapioca Pearls (Optional)
- 1 tbsp Grated Ginger
- 2 tbsp Crushed Peanuts
- 6 tbsp Cooking Oil
- 2 tbsp Ghee ( Optional)
- 1 tsp Salt
- 1 tsp Cumin Seeds
Time
- 30 Mins Preparation
- 30 Mins Cooking
Level
-
Difficulty
-
-
Spicy
-
Nutrition per serving
- Calories 723
- Carbs 103 g
- Fat 31 g
- Protein 9 g
Step 1
Finely chop onions, fresh coriander, chillies, dill leaves and grated carrots. You can also add grated cucumber, zucchini, beetroot or boiled sweet-corn
Step 2
In a bowl, add some rice flour. If you want to make it more nutritious, replace half the quantity of rice flour with other millet or multi-grain flour
Step 3
Add cumin seeds. You can also add some asafoetida / Hing (Optional)
Step 4
Add some tapioca pearls/ sago/ sabudana that has been soaked in water for 1 hour
Step 5
Add some crushed toasted-peanuts for the extra crunch
Step 6
Add adequate quantity of water to start making a dough
Step 7
Mix the ingredients well to form a stiff dough
Step 8
Once the dough is smooth and non-sticky, it is ready
Step 9
Make small dough balls around 40-50g each
Step 10
Grease your palm in oil / ghee. Place the ball on a baking paper, and flatten the dough to form a flatbread / roti
Step 11
Make tiny holes in the flatbread / roti, it helps roti to cook evenly
Step 12
Heat the pan with some oil, gently transfer the flatbread / roti, and carefully peel off the baking paper
Step 13
Let the roti crisp up. Add some ghee for the extra nutty- flavour. You can also use any vegetable oil
Step 14
Cook well on both sides until it turns golden brown
Step 15
Serve them hot with some peanut chutney powder, fresh coconut chutney or just plain yogurt
Did You Know?
Rice flour is gluten free, low in saturated fat, cholesterol and sodium and contains the same amount of calories as wheat
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