Fiber rich, delicious and hand rolled roti!
I am so hippie when it comes to grains. Love’em all. I love trying ancient grains from other regions. I have tried a few from India, South America and Africa. Some were sweet and some bitter in taste.
Grains are powerhouse of nutrients. Whole-grains consists of cereals and legumes. By cereals I mean wheat, rice, oats, barley and etc. but not Kellogg’s Cornflakes. And legumes consists of beans, lentils, peas, peanuts and etc. Legumes have more protein than cereals.
Bread, pasta, breakfast cereals, and cereal chips are produced by refining the cereals. Refining is the process of removing outer fiber rich layer of the cereals. One should focus on incorporating whole grains in diet and not refined products. Thus reading labels and knowing your grain consistency is very important.
I eat a lot of whole grains on a daily basis. I usually start my day with wholesome oatmeal. Here are some recipes of breakfast oatmeal.
Being an Indian, I love my roti (flatbread) and I love them multigrain. I use multigrain flour but I do add other grain flours to make it more nutritious and wholesome. Today I am sharing a multigrain roti recipe that has added Ragi flour. Ragi is Teff like grain which has a low glycemic index, rich in fiber and calcium. It is also gluten free.
It is popular in Southern part of India. I love it in almost all forms be it porridge, crepe, roti or vermicelli. I have been incorporating it in various snack recipes too.
Here is the recipe of multigrain roti with ragi flour.
- 1/2 cup Ragi Flour
- 1 cup Multigrain Flour ( you can use whole wheat flour too)
- 1/2 cup Red Onions, chopped
- 1/4 cup Cilantro/Coriander, chopped
- 1 Green Chili, chopped
- 1/4 tsp Coriander seed powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Cumin seeds
- 1/4 tsp Chili Flakes
- 1/2 tsp Golden Flaxmeal (optional)
- 1/2 tsp salt (or as per taste)
- 1 cup lukewarm water to combine the flour
- 2-3 tsp peanut oil to roll and roast rotis
- Ziploc/ plastic piece 10×10 inch square
- In a mixing bowl, add all the ingredients except oil and water. Mix them well.
- Slowly add lukewarm water and bring the dough together. Knead dough for 2-3 mins. Cover and rest for 15-20 mins.
- Meanwhile just cut the sides of Ziploc bag so its like a flap with one side intact.
- Divide dough into five equal portions and make round patties.
- Now on flat surface open the plastic flap and brush with little oil.
- Put one dough patty on the plastic. Cover it. Press and spread it with hands and make a circular roti with similar thickness all around.
- Here is video link to the process- Multigrain Roti
- Transfer roti on a heated pan. Roast on both sides. Then brush with oil and cook from both sides.
- Serve hot or cold with yogurt or Cilantro Mint Chutney
You can add any vegetables finely chopped or grated to the dough.
1 thought on “Multigrain Roti”
Will surely try this.
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