In India, bread and vegetables are the main food of everyone. You can eat it with vegetables, curry and dal or you can eat it with pickle, onion and food. In fact, different regions have different options to pair with their simple bread. Not only this. Roti is made using several types of flour, including atta, maida, ragi flour, millet flour and makki (corn) flour. Today, people take it a step further and make it healthier by using seeds and multi-grains while kneading the dough. If you are someone who likes to experiment with your everyday bread, you will definitely be surprised. In this article, we will introduce one of our favorite roti variations that is suitable for a stand-alone meal – you don’t need to pair it with vegetables or dal. This dish is called vegetable roti.
Also read: Warning: This Himachali Beduan Roti may put you off regular roti forever
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About Sabzi Roti: How different it is from Sabzi Paratha:
Vegetable roti is exactly what it sounds like. Vegetables, mixed with flour and then toasted to perfection – this dish is enjoyed as is or with some curd and pickles on the sides. Now you might be wondering whether this looks like a mix-veg paratha. Although the ingredients are almost the same, if you look at the preparation technique, you will find some important differences between the two.
, Flour difference: While paratha is made from a mixture of flour and maida, this recipe includes flour or its healthier alternatives.
, Differences in kneading techniques: While while making paratha, vegetables are stuffed inside the dough, here while kneading the dough, the vegetables are mashed and mixed in the dough. Therefore, you will have to press the dough ball by hand to get the shape of roti.
, Difference in cooking: Paratha is made in ghee or butter; In fact, no paratha tastes right without lots of ghee poured on it. On the other hand, minimal ghee is involved when toasting vegetable rotis. Hence, we follow a slow cooking process to make it perfect.
How to make vegetable roti:
The recipe is extremely simple. You can either use any dry vegetable from last night’s meal or boil some fresh vegetable of your choice. We love classic potatoes, carrots, beans, peas and cauliflower. You can also add some beetroot to it for sweetness and colour. Then mash the boiled potatoes and add onion, green chilli, green coriander, lemon juice and spices to it. – Add flour to it and knead the dough.
Cut the dough into small balls and press them with hands to make flat rotis. Apply some oil on the pan and cook the roti thoroughly on low flame. serve hot. Click here for detailed recipe.
You can even pack it for lunch and enjoy the perfect combination of roti sabzi in a whole new avatar. Try it today!
