Mixed Vegetable Rotis are my go-to dish, for those times when I want to make something healthy and filling at home, but want to cook just one dish. They are super wholesome, because I make these rotis with home-made multi-grain atta and put tonnes of veggies into them. The Gujarati touch I add to these rotis – ground garlic, ginger and green chillies, sesame seeds, a bit of curd and sugar – take the flavour up several notches. Some shredded mint leaves and finely chopped coriander goes in there too, hiking up the taste quotient even further.
These Mixed Vegetable Rotis are a great way to use up those gorgeous vegetables you get in abundance in the winter months. I make them even on summer days with whatever veggies I can scrounge. They are a big-time favourite at home, even with the bub, and a tasty way of sneaking in vegetables into your loved ones’ diet too.
With a raita of your choice or just some plain curd, these rotis make for a hearty meal. We often have them with a lovely pickle, or baingan bharta.
Here’s how I make these Mixed Vegetable Rotis.
Ingredients (makes 15-18 rotis):
- 2 cups multi-grain atta (flour)
- Salt, to taste
- 2 green chillies
- A 1-inch piece of ginger
- A few stalks of fresh coriander (dhania) leaves
- A fistful of mint (pudina) leaves
- A small piece of cabbage
- 1 small carrot
- 3-4 big cauliflower florets
- 5-6 big spinach leaves
- 1 small radish
- Red chilli powder, to taste (optional)
- 1 tablespoon sesame seeds (til)
- 1/4 teaspoon turmeric powder
- 1-1/2 tablespoons sugar or to taste (optional)
- 1/2 cup thick curd (optional)
- 2 tablespoons oil + a little more to make the rotis
- Take the multi-grain atta in a large mixing bowl. Add in the sesame seeds, salt, sugar (if using) and turmeric powder. Add in red chilli powder, if you want to make the rotis slightly spicy.
- Wash the ginger well, and peel off the skin. Chop finely. Chop the green chillies finely as well. Grind the ginger and green chillies together coarsely in a mixer. Add to the mixing bowl.
- Peel the carrot and the radish, and grate finely. Chop the spinach, cabbage, cauliflower, mint leaves and coriander finely. Add to the mixing bowl.
- Add 2 tablespoons of oil and curd (if using) to the mixing bowl.
- Mix the ingredients in the mixing bowl well. Add water little by little, only if needed. Mostly the curd and oil and the water the vegetables let out should be enough to bind the dough. Make a firm but soft dough.
- Now, heat up a heavy tawa on high flame. When water droplets begin to dance on the tawa, reduce the flame to medium.Meanwhile, make small balls out of the dough. Roll out one dough ball into a roti.
- Place the roti on the tawa. Let it cook on one side, and then flip it over. Spread a little oil on the cooked side of the roti, and a little around it. Let it cook evenly on the other side as well. When both sides are well cooked, transfer the roti to a serving plate. Serve hot with or without an accompaniment.
- Use all the balls of dough to make rotis, in a similar manner. Serve hot, with curd, raita of your choice or a nice pickle.
- If you don’t have multi-grain atta, you can use store-bought or home-made whole wheat flour to make these rotis.
- You can coarsely crush the ginger and green chillies using a mortar and pestle, instead of grinding them in the mixer.
- Use the red chilli powder only if you think the heat from the ginger and green chillies will not be enough for your tastebuds.
- You may skip the sugar and/or curd if you want to.
- Coarsely crushed garlic cloves can be added to the dough as well. So can chopped fenugreek greens (methi).
- You can add in grated turnip to the dough, instead of the radish.
You like? I hope you will try out these Mixed Vegetable Rotis, and that you will love them as much as we do!