Low Fat Roti Prata
Discover the art of making a healthier version of the beloved Roti Prata with this Low Fat Roti Prata recipe! Perfect for those seeking a light yet satisfying treat, this recipe incorporates whole wheat flour and skim milk to enhance its nutritional profile while maintaining its signature flakiness and flavor. The dough is gently kneaded and rested to achieve the perfect elasticity, allowing it to be rolled thin for those irresistible crispy layers. A quick spray of cooking oil replaces traditional frying, keeping the fat content in check without compromising texture. Ready in under an hour, this versatile dish pairs beautifully with your favorite curry, chutney, or yogurt dip. Ideal for an indulgent breakfast or snack that won’t weigh you down, this easy-to-make recipe is your gateway to guilt-free enjoyment of a classic delight.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 0.5 cup Skim milk
- 3 tablespoons Canola oil
- Cooking spray
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well to ensure even distribution of the salt.
Gradually add the warm water and skim milk to the flour mixture, stirring continuously with a wooden spoon or your hand to form a dough. The dough should be soft but not sticky.
Knead the dough for about 10 minutes on a lightly floured surface until it becomes smooth and elastic. Add a little flour if the dough is too sticky during kneading.
Divide the dough into 8 equal portions and roll each portion into a ball. Lightly coat each ball with a small amount of canola oil, ensuring they are well-coated but not dripping with oil.
Place the dough balls onto a plate, cover with a damp cloth, and let them rest for at least 30 minutes. This rest period will help the dough relax, making it easier to roll thin.
Once rested, take a dough ball and flatten it with your palm on a clean surface. Using a rolling pin, begin to roll the dough into a thin circle, as thin as possible without tearing.
Gently lift the edges and stretch the dough to make it thinner and larger. Aim for a translucent consistency where you can almost see through it.
Fold the edges towards the center, creating a square or a round shape, depending on preference. Repeat this process for all the dough balls.
Heat a non-stick skillet or griddle over medium heat and lightly spray with cooking spray.
Cook each prata individually by placing it on the skillet. Cook for approximately 2-3 minutes on one side until golden brown and slightly puffed. Flip and cook the other side for an additional 2-3 minutes.
Remove from heat and gently press the edges with a spatula to get those flaky layers.
Serve the low-fat roti prata warm with your favorite side dish or dip.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 7.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 214 mg | 16% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 704 mg | 15% | |
*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.
