Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole wheat flour (gehun ka atta)

  2. 5 tsp ghee or refined oil

  3. 1/2 tsp salt For the Mint stuffing

  4. 3/4 cup finely chopped mint leaves (phudina)

  5. 1/2 tsp salt

  6. 1/2 tsp dried mango powder (amchur)

  7. 1 tbsp bread crumbs Spinach stuffing

  8. 3 cups finely chopped spinach (palak)

  9. 2 onions, chopped

  10. 4 tbsp crumbled paneer (cottage cheese)

  11. 2 tsp oil salt to taste Cauliflower and methi stuffing

  12. 1 1/2 cups grated cauliflower

  13. 1/2 tsp cumin seeds (jeera)

  14. 1 onion, chopped

  15. 1 tbsp coriander or 2 tbsp chopped fenugreek (methi)

  16. 1/2 tsp chopped ginger

  17. 2 tsp oil salt to taste Onion stuffing

  18. 3/4 cup chopped onion

  19. 2 green chillies, chopped

  20. 1/2 tsp pomogranate seeds (anardana)

  21. 2 tbsp chopped corriander (dhania)

  22. 1/2 tsp chilli powder salt to taste

Instructions Jump to Ingredients ↑

  1. Mix all the ingredients and add enough water to make a semi-stiff dough. Knead well and keep for 1/2 hour. Knead well again the divide into 8 equal portions. Roll out each portion into a thick round with the help of a little flour. Mix all the ingredients well. Heat the oil and fry the onions for 1/2 minute. Add the green chillies and fry again for a few seconds. Add the spinach and cook for 2 minutes. Drain the water if any. Add the paneer and salt. Heat the oil and fry the cumin seeds until they crackle. Add the onion, green chillies and ginger and fry again for 1/2 minute. Add the cauliflower and salt, sprinkle a little water and cook until three quarters cooked. Add the coriander and mix well. Sprinkle a little salt over the onion and keep aside for 10 minutes. Squeeze out the water. Roast the anardana lightly on a tava (griddle) and then powder it. Add the onion, coriander, green chillies, chilli powder and salt. Divide the stuffing into 8 equal portions. Brush each dough round with a little oil and spread one stuffing portion on it. Roll out into a cigar shape. Make a small round like a coil and press lightly by hand. Roll out again into a thick roti. Repeat for the remaining dough and stuffing. Cook on a hot tava (griddle) on both sides until pink spots come on top. When you want to serve, put the rotis in a toaster until brown spots appear on each side.


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