Foodakl
Roti with mixed sabzi
Roti with mixed sabzi 340 kcal

Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.

Roti with mixed sabzi

Also known as रोटी सब्ज़ी · roti sabji · chapati with vegetables · phulka with sabzi

Soft wholemeal flatbread with a dry-cooked vegetable mix, cumin-scented. Eaten by tearing and scooping rather than with cutlery.

South Asianlunchdinner

Typical serving

340 kcal

usually 260–430 kcal

Typical nutrition for one serving
Protein11 g
Carbs54 g
Fat9 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

42mhands on
20munattended
1h 2mstart to finish

Ingredients

Serves 2 · dimmer marks are storecupboard

  • 150gwholemeal atta
  • 400gmixed vegetables — potato, cauliflower, peas, carrot
  • 1onion
  • 2 tspoil
  • 1 tspcumin seeds and turmeric
  • 1green chilli

Method

6 steps

  1. fold · 6m

    Atta with warm water to a soft dough, kneaded until it stops sticking.

  2. rest · 20m walk away

    Covered, twenty minutes. Rolled straight away it fights back and tears.

  3. chop · 7m

    Everything into pieces of roughly one size, so they finish together.

  4. fry · 18m

    Cumin in hot oil until it crackles, onion and chilli, then the vegetables and turmeric. Lid on, low, stirring occasionally.

  5. grill · 10m

    Roll the rotis thin and cook on a dry hot pan, thirty seconds a side, then straight onto the flame so they balloon.

  6. finish · 1m

    Salt the sabzi at the end, not the start — salted early the vegetables weep and stew.

Worth knowing

Roti is cooked on a flat pan and then flipped straight onto the open flame. That second heat is what makes it balloon.

Wholemeal atta keeps the bran and germ, so the flour carries fibre that a white flour has had removed.

More from the South Asian kitchen

Closest in calories

Browse macros for every South Asian dish Foodakl can log: South Indian · North Indian · Bengali · Pakistani · Sri Lankan · Nepali & Tibetan

Eaten it? Don't type it.

Point the camera at the plate. Foodakl names what's on it, counts what matters, and keeps the record — no database, no dropdowns. Your photo is read, never kept by us.

Get the app