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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.
Typical serving
340 kcal
usually 260–430 kcal
| 11 g | |
| 54 g | |
| 9 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.
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
fold · 6m
Atta with warm water to a soft dough, kneaded until it stops sticking.
rest · 20m walk away
Covered, twenty minutes. Rolled straight away it fights back and tears.
chop · 7m
Everything into pieces of roughly one size, so they finish together.
fry · 18m
Cumin in hot oil until it crackles, onion and chilli, then the vegetables and turmeric. Lid on, low, stirring occasionally.
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.
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.
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