I started making vegetable roti when my kids were toddlers, and basically refused to eat anything remotely healthy. It might seem hard to believe, but both my kids were the pickiest eaters possible, so I had to come up with creative ways to sneak vegetables into their tummies – enter, vegetable roti.
These colourful and healthy beauties are a definite favourite with the littles. (My friend Nisha from Love Laugh Mirch cleverly calls her version rainbow rotis, what kid wouldn’t want to eat those?) Surprisingly though, both my mom loves them too. Of course, when I make vegetable roti for mom, I don’t always do three colours. In fact, these days at my house, the most popular flavoured roti is spinach and avocado.
If you already have a little experience making rotis and paranthas, these vegetable rotis are not hard to figure out, there are just a few tips to follow for the atta, and a simple technique for rolling. (You can get a closer look at how I roll them in the video below. )
Vegetable Roti – Tips and Tricks
- Don’t skip boiling the vegetables before you puree them, the water in the boiled veggies helps form the atta.
- Vegetable atta works best when it’s at room temperature. I find it easiest to work with if it’s been out of the fridge for at least 30 minutes before cooking.
- The dough for this roti tends to be just a little stickier than plain atta, it helps to grease your hands with oil before you start rolling out the rotis.
- I’ve portioned this amount of dough for 16 rotis, but feel free to batch up or down based on the size of rotis that you make.
- Don’t get frustrated if your vegetable rotis don’t puff up perfectly. This atta is quite dense and I find some of the rotis just don’t puff.
I usually serve vegetable rotis with dal, dahi, or my quick pudina imli chutney.Print
Colourful and healthy! These vegetable rotis are packed with nutrition from spinach, beets, and carrots. A fun flatbread, perfect for picky eaters who need their veggies.
3/4 cup boiled and pureed spinach
3/4 cup boiled and pureed beet
3/4 cup boiled and pureed carrot
3 3/4 cups of durum flour, separated into 3 parts – 1 1/4 cups each
1/2 tbs oil for coating finished dough
1. Take one and a quarter cup of flour and slowly add spinach puree, approximately 1/4 cup at a time. Continue adding puree and combining flour until a dough ball is formed. Knead for 2-3 minutes, grease the dough with a touch of oil, and cover with a wet paper towel.
2. Repeat step 1 with the beet and carrot puree, so you have three flavour of dough.
3. Divide each flavour of dough into 16 portions. (If you aren’t planning on making 16 rotis, you can put some of the dough in the fridge at this time. It will keep up to 3 days.)
4. Roll each portion of divided dough into a mini ball first, and then into a stretched rope shape about 12-13 centimetres long.
5. Line up three of the rope shapes (one of each flavour) next to each other, and then roll them into a circle to form a peda/flattened disk shape.
6. Roll out into a circular roti shape.
7. Cook on a tava or in a fry pan heated to medium high. Cook for 9o seconds on the first side, then flip and cook for another 60-90 seconds on the second side. Puff over flame or wire rack.
Room temperature atta works best in this recipe, be sure to pull it out of the fridge ahead of time.
Serve with dahi, dal, or chutney.
- Category: Flat Bread
- Cuisine: Indian