Legumes Rotis
Discover the wholesome delight of 'Legumes Rotis,' a flavorful spin on traditional flatbreads that combines whole wheat flour, chickpea flour, and red lentil flour for a nutrient-packed base. Infused with the earthy warmth of cumin seeds and the richness of olive oil, these rotis are tender, aromatic, and irresistibly satisfying. The dough comes together easily with warm water and a touch of cilantro for added freshness, transforming into soft, golden rotis that are pan-cooked to perfection in ghee or oil. Ideal for serving alongside curries, yogurt, or pickles, this recipe is a versatile and healthy addition to your meal rotation. With just 40 minutes from start to finish, 'Legumes Rotis' is a quick and wholesome way to elevate your everyday bread game. Perfect for anyone seeking high-protein, plant-based recipes packed with flavor!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Chickpea flour
- 0.5 cup Red lentil flour
- 0.5 teaspoon Salt
- 1 teaspoon Cumin seeds
- 2 tablespoons Olive oil
- 0.75 cup Warm water
- 2 tablespoons Ghee or cooking oil for cooking
- 2 tablespoons Chopped cilantro (optional)
Instructions
In a large mixing bowl, combine whole wheat flour, chickpea flour, red lentil flour, salt, and cumin seeds.
Add olive oil to the dry ingredients and mix until the mixture resembles crumbs.
Slowly add warm water, little by little, mixing well until a soft dough forms. The dough should be pliable and not too sticky.
Knead the dough for about 5 minutes until smooth and elastic. If using chopped cilantro, knead it into the dough at this stage.
Cover the dough with a damp cloth and let it rest for at least 10 minutes.
Divide the dough into 8 equal parts and roll each into a ball.
On a floured surface, take one dough ball and roll it out into a circle of about 6 inches diameter using a rolling pin. Repeat with remaining balls.
Heat a skillet or tawa over medium-high heat. Once hot, place one rolled roti on the skillet.
Cook for about 1-2 minutes until bubbles appear on the surface, then flip the roti.
Drizzle or brush a small amount of ghee or oil on the flipped side. Cook for another 1-2 minutes, pressing gently with a spatula to evenly cook. Flip again if necessary.
Once both sides are golden brown with spots, remove from the skillet and keep warm in a clean towel.
Repeat the process for the remaining dough balls.
Serve hot with your choice of curry, yogurt, or pickles.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 8.6 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1634 mg | 35% | |
*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.
