Vegetable Rotis

Combine whole wheat flour with the hot vegetable puree/grated vegetables, salt and spices. Keep aside until it is cool to the touch.
Knead using your hands to form a soft dough (add water if needed). Keep aside, covered to rest for 10-15 minutes.
Divide the dough into 12-14 portions. Roll each portion into a round disc (roti/chapati) of about 6″-7″ in diameter using dry flour to help.
Place the roti on a hot iron griddle (tawa) and cook for a minute or two on each side until brown spots appear and is cooked through. Serve hot.

Serves 4

Make your everyday chapati/roti nutritious & soft by adding vegetables. This can be done with both millet and whole wheat rotis. Different coloured chapatis are fun for children and adults alike.

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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