Posted in food as therapy...

My kinda Atta Roti

Little twist in whole wheat Atta can make a lot of difference to our health.

I do it this way:

To make 6 regular size rotis:

8 tbsp whole wheat Atta (grind it monthly) (whole wheat flour)

1 tbsp Ragi (finger millet) (pearl millet is another substitute)

1 tsp Flax seed powder

1 tsp crushed Kasuri Methi leaves (dried fenugreek leaves)

1/2 tsp Omam (caraway seeds/Ajwain in Hindi)

2 tbsp curd

Salt to taste


Ajwain aids in digestion and Flax seeds are Plant Omega 3 rich. Ragi is glutten-free. Kasuri methi is rich in iron. I mostly use it for taste though. Curds help in fermentation and digestion. Adding garam masala or ginger-garlic paste is optional. As I go for hot and spicy gravies always with rotis, I prefer simple rotis.

Make a smooth chapathi dough of all the above ingredients and roll into rotis with the rolling pin and toast both sides in tawa, preferably with desi ghee. Little bit softer result because of ragi addition. Not too crispy. Makes for a filling lunch/dinner along with any subji (sidedish). Leave the dough to rest for at least 30 minutes before rolling into rotis for toasting.

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