Dairy-Free Legumes Rotis
Enjoy a flavorful, wholesome twist on traditional flatbreads with this Dairy-Free Legumes Rotis recipe. Perfect for those seeking plant-based options, these nutritious rotis combine the goodness of chickpea flour, lentil flour, and quinoa flour for a protein-packed base that’s entirely dairy-free. Seasoned with earthy cumin seeds, vibrant turmeric, and fresh cilantro, they deliver delightful aromas and bold flavors in every bite. Easy to make and ready in under an hour, these soft, pliable rotis are perfect for wrapping around fresh veggies, pairing with your favorite curries, or serving as a nutrient-rich accompaniment to any meal. Whether you’re gluten-conscious or simply exploring innovative dairy-free recipes, these rotis are a versatile and healthy choice for your kitchen!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 1 cup Lentil flour
- 1 cup Quinoa flour
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1.5 cups Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large mixing bowl, combine chickpea flour, lentil flour, quinoa flour, and salt. Mix well to distribute the salt evenly.
Add cumin seeds and turmeric powder to the flour mixture for an aromatic flavor.
Gradually add warm water to the dry ingredients, mixing continuously with your hand or a wooden spoon to form a soft dough.
Once you have a still slightly sticky dough, add olive oil and chopped cilantro to the mixture and knead for about 5 minutes until the dough becomes smooth and elastic. If too sticky, add a little more flour; if too dry, add a touch more water.
Divide the dough into 12 equal portions and roll each portion into a ball.
Lightly flour a clean surface. Using a rolling pin, flatten each dough ball into a round disc, approximately 6 inches in diameter, sprinkling a little flour as needed to prevent sticking.
Heat a non-stick skillet or tava over medium heat. Once hot, place a rolled-out roti onto the skillet.
Cook the roti for about 2-3 minutes, or until small bubbles start to form. Flip to the other side using tongs or a spatula.
Cook the other side for another 2-3 minutes, pressing gently with a kitchen towel or spatula to puff up and ensure even cooking.
Remove the cooked roti from the skillet and place it in a clean, dry kitchen towel or a container with a lid to keep it warm.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the dairy-free legume rotis warm, as a side with your favorite curry or as a wrap filled with vegetables.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 16.1 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2964 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
