High Protein Legumes Rotis
Packed with plant-based protein and wholesome goodness, these High Protein Legumes Rotis are a nourishing twist on traditional flatbreads. Made with a blend of red lentils, chickpea flour, whole wheat flour, and aromatic spices like carom seeds and cumin, these rotis are perfect for those seeking a high-protein, fiber-rich alternative. The dough incorporates fresh coriander for a burst of herbal freshness and is enriched with olive oil, resulting in soft, pliable rotis that are as flavorful as they are nutritious. Quick to cook on a griddle, these versatile flatbreads can be paired with curries, enjoyed as a side, or even used as a base for wraps loaded with fresh veggies. Ideal for healthy meal-prepping or elevating a weeknight dinner, these rotis are a delicious way to integrate legumes into your diet.
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Recipe Information
Ingredients
- 0.5 cup red lentils
- 1 cup chickpea flour (besan)
- 1 cup whole wheat flour
- 0.75 cup water
- 0.5 teaspoon carom seeds (ajwain)
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons coriander leaves, finely chopped
- 1 tablespoon olive oil
Instructions
Rinse the red lentils thoroughly under cold water and then soak them in 1 cup of water for about 30 minutes to soften.
After soaking, drain the lentils and transfer them to a blender. Add a little water (around 2 tablespoons) and blend into a smooth paste.
In a large mixing bowl, combine the lentil paste, chickpea flour, and whole wheat flour.
Add the carom seeds, cumin seeds, turmeric powder, and salt to the flour mixture.
Pour water gradually into the bowl and knead the mixture into a soft, pliable dough. You may need to adjust the water slightly to get the right dough consistency.
Add the finely chopped coriander leaves and olive oil to the dough, and knead it again for 5 minutes until everything is well incorporated.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into 8 equal portions and shape each portion into a ball.
On a lightly floured surface, roll each ball into a circle of about 6 inches in diameter using a rolling pin.
Heat a non-stick pan or griddle over medium heat.
Place a rolled roti on the hot griddle. Allow it to cook for about 1 minute or until you see bubbles forming on the surface.
Flip the roti and cook for another minute, pressing lightly with a spatula to ensure even cooking.
Flip the roti again if needed, until both sides are evenly cooked and golden brown spots appear.
Remove from the griddle and keep warm. Repeat the process with the remaining dough balls.
Serve hot with your favorite curries or as a wrap with fresh vegetables.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 15.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1959 mg | 42% | |
*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.
