This recipe was submitted by one of our readers, just like you.
Carrot Roti
Carrot Roti
"This recipe is the same as my zucchini rotli, but uses carrots instead. Honestly, using any vegetable as an addition to rotli/rotla/bakri can change your vegetable intake drastically. I add a healthy fat oil such as avocado, coconut, or almond to my daughter’s rotli in addition to the vegetable. I have used for rotli/rotla/bakri: avocado, spinach, kale, carrots, zucchini, broccoli, cauliflower, yellow squash, methi/fenugreek leaves, lokhi/doodhi Tips:- Steam, blanch, or cook the vegetable so it is easier to puree, If you are in a time crunch, feel free to use baby food as a substitute"
Notessteamed/boiled carrots are easier to puree
-baby food can be used if you are in a time crunch
Serves3
Preparation Time5 min
Cooking Time5 min
Ingredients
- 1 cup whole wheat flour
- 4 tbsp pureed carrots (equivalent to 1/4 cup or 5 baby carrots)
- 2 tsp oil (avocado, coconut, almond, etc)
- 1/4 cup water
- optional salt
- optional ground flax seed
- optional ground chia seeds
- dusting all purpose flour
Read NextHow to Make Avocado Toast 3 Ways
