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Aromatic and flavorful Indian flatbreads made with whole wheat flour and a blend of warm spices. These soft rotis are perfect for breakfast or lunch, served with a side of yogurt and pickle.
Prepare the Dough
Rest the Dough
Divide and Roll the Rotis
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Aromatic and flavorful Indian flatbreads made with whole wheat flour and a blend of warm spices. These soft rotis are perfect for breakfast or lunch, served with a side of yogurt and pickle.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 345.41 calories per serving with 9.4g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Cook the Masala Rotis
Serve
Add 1/4 cup of finely chopped onions or grated carrots to the dough for extra flavor and nutrition.
Incorporate 1 finely chopped green chili into the dough for a spicier roti. Reduce red chili powder accordingly.
Replace ghee with an equal amount of plain yogurt in the dough for a softer texture, and skip brushing with ghee after cooking to reduce fat content.
Made with whole wheat flour (atta), Masala Roti is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The inclusion of spices like ajwain (carom seeds) and cumin is known in traditional medicine to help alleviate indigestion, bloating, and gas.
This flatbread provides complex carbohydrates, which are a primary source of energy for the body, released slowly to keep you energized for longer periods.
One Masala Roti contains approximately 130-150 calories, depending on the amount of ghee used for cooking and brushing.
Yes, Masala Roti is a healthy choice. It's made from whole wheat flour (atta), which is rich in fiber, and contains various beneficial spices like turmeric and ajwain. Using minimal ghee makes it a nutritious part of a balanced meal.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling the rotis.
Rotis can become hard if the dough is too stiff, not rested enough, or if the tawa (griddle) is not hot enough. Ensure your dough is soft and pliable, and the tawa is preheated to medium-high heat before you start cooking.
Absolutely. Simply replace the ghee with a neutral-flavored vegetable oil or a vegan butter substitute in the dough and for brushing.