High Protein Veggie Roti

Nutrition values are AI-estimated based on ingredients.

• 1.5 cups cauliflower florets
• 1 cup chopped green beans
• 1 cup diced yellow pumpkin
• 1 cup green peas
• 1 cup water
• 150-200g paneer or tofu
• 2-3 cups whole wheat flour
• Pinch ajwain
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• Splash water
• Ghee for cooking

1. 1Add cauliflower florets, chopped green beans, diced yellow pumpkin, and green peas to a pan.
2. 2Pour water over the vegetables, cover, and cook until soft.
3. 3Strain the cooked vegetables and transfer them to a blender jar.
4. 4Add paneer or tofu cubes and a splash of water to the cooked vegetables in the blender.
5. 5Blend the mixture into a smooth puree.
6. 6Place whole wheat flour in a food processor.
7. 7Add ajwain, salt, and turmeric powder to the flour.
8. 8Pour the vegetable and paneer/tofu puree into the food processor with the dry ingredients.
9. 9Knead the ingredients together to form a soft, pliable dough.
10. 10Transfer the dough to a container, cover with a damp cloth, and let it rest for 5 minutes.
11. 11Take small portions of the dough, dust lightly with flour, and roll into thin, round rotis.
12. 12Place a rolled roti on a hot tawa.
13. 13Cook the roti on both sides, flipping with a wooden spatula and gently pressing to encourage it to puff up and develop brown spots.
14. 14Serve the warm rotis.

These instructions are our analysis of the original video. Watch on YouTube →