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A Stomach-Friendly Masala Roti
Make these stomach-friendly easy-to-digest masala rotis loaded with fiber, antioxidants, and good fat, using the tiny magical seeds - ajwain or carom seeds.
Ingredients
Method
- In a large bowl, add salt, asafoetida, khapli wheat, and sattu flour.
- Make a dough using water.
- Make small flattened balls out of the dough for making roti.
- Take another bowl and add carom seeds, cumin, red chili powder, and chopped coriander.
- Make sure to add a few drops of ghee and mix everything well.
- Spread this mixture over the flattened dough and then roll it into balls.
- Flatten the stuffed dough using a rolling pin.
- Transfer into a heated pan. Cook on both sides on a medium flame until it turns brown.
- Serve hot with chutney or sabzi of your choice. Enjoy.
Power tip
- Do NOT cook the roti on a low flame. It can harden them.
- If you want soft and puffed rotis, always cook them on a medium flame.
Variations
- You can opt to add methi/fenugreek and palak/spinach as per seasonal availability.
- We can use any other flour like jowar, ragi, and amaranth, as per availability.
Nutrition
Notes
- Ajwain is rich in fiber, essential fatty acids, and minerals like potassium, calcium, iron, phosphorus, and nicotinic acid (niacin).
- Adding ajwain to the paratha not only helps impart taste and flavor but also helps produce more digestive enzymes and break food particles down better.
- Want to learn different reasons to add ajwain to your meals? Read this.
