Vegetable Roti Taste It's Easy

Vegetable roti is a popular dish in many South Asian countries, particularly in India, Sri Lanka, and Bangladesh. It is a type of flatbread or unleavened bread that is stuffed with a mixture of vegetables and spices. The dough for the roti is typically made from wheat flour, although variations using other grains such as millet or cornmeal are also common.

To make vegetable roti, here's a basic recipe:

Ingredients:

2 cups wheat flour
Water (as needed)
Salt (to taste)
2 tablespoons oil
1 medium-sized onion, finely chopped
2 green chilies, finely chopped (optional)
1 teaspoon ginger-garlic paste
1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.), finely chopped
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
Fresh coriander leaves, chopped (for garnish)
Instructions:

In a mixing bowl, combine the wheat flour, salt, and oil. Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for about 15-20 minutes.

Heat a little oil in a pan over medium heat. Add the chopped onions and green chilies (if using) and sauté until the onions turn translucent.

Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add the mixed vegetables to the pan and cook until they are slightly tender. You can cover the pan with a lid to speed up the cooking process.

Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt to the vegetable mixture. Mix well and cook for another few minutes. Remove from heat and let the mixture cool.

Divide the dough into small equal-sized balls. Take one dough ball and roll it into a small circle using a rolling pin.

Place a spoonful of the vegetable mixture onto the center of the circle. Fold the edges of the dough to cover the filling and seal it properly.

Gently roll out the stuffed dough ball into a circular roti, making sure the filling doesn't spill out. Repeat the process with the remaining dough balls.

Heat a tawa or griddle over medium heat. Cook the roti on both sides, applying a little oil or ghee, until golden brown spots appear.

Remove the vegetable roti from the tawa and garnish with freshly chopped coriander leaves.

Vegetable roti can be served hot with yogurt, pickles, or any chutney of your choice. It makes for a satisfying and nutritious meal on its own or can be enjoyed as part of a larger meal. Feel free to customize the recipe by adding your favorite vegetables and spices to suit your taste. Enjoy!