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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
