Veggie Roti

Too few ratings

neela

Community Member

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g bread flour
100 g carrots
50 g leeks
100 g onions
100 g cheese
eggs
25 g spinach
50 ml vegetable oil
20 g green chilis
50 g unsweetened coconut flakes
200 ml water
5 g salt

Utensils

  • bowl
  • wooden spoon
  • nonstick pan
  • rolling pin
  • Step 1/15

    • 100 g carrots
    • 100 g cheese

    Grate the carrot and cheese. Set aside.

  • Step 2/15

    • 100 g onions
    • 20 g green chilis

    Cut or chop onion and green chilli into small pieces.

  • Step 3/15

    • 25 g spinach

    Break spinach into small pieces.

  • Step 4/15

    • bowl

    Add all ingredients into a large bowl. Make sure to crack the eggs and add into the bowl.

  • Step 5/15

    • wooden spoon

    Use your hand or a wooden spoon to combine the ingredients.

  • Step 6/15

    • 200 ml water

    Add water gradually to form the mixture into a dough. The dough should not be too wet or too dry. After adding the water, use your hand to knead the dough.

  • Step 7/15

    Seperate the dough into small portions.

  • Step 8/15

    • nonstick pan

    Heat the pan onto medium heat.

  • Step 9/15

    • rolling pin

    Use the rolling pin to flatten the individual portions of dough into about 2mm.

  • Step 10/15

    Take the first flattened portion of dough and place on the heated pan.

  • Step 11/15

    Cook the dough for about 3-4 minutes on each side on medium heat.

  • Step 12/15

    Optional: Put half a tablespoon of oil on both sides of the dough to make the roti softer.

  • Step 13/15

    Take the roti off the pan when it has a golden brown colour.

  • Step 14/15

    Serve as it is or cut into triangles.

  • Step 15/15

    You may eat the roti with chutney/butter/jam/gravy etc.

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