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Carrot and Coriander Roti

Carrot and Coriander Roti
Recipe type: kids
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Colourful and nutritious, these carrot and coriander infused rotis made of rice flour and soya flour make a perfect mini meal with a bowl of curds and khichdi.
  • ½ cup grated carrot
  • ¼ cup finely chopped coriander (dhania)
  • ¼ cup rice flour (chawal ka atta)
  • ¼ cup soya flour
  • ½ tsp green chilli paste
  • a pinch of turmeric powder (haldi)
  • salt to taste
  • 1 tsp oil
  • rice flour (chawal ka atta) for rolling
  • oil for cooking
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
  2. Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm. (5”) diameter, using a little rice flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides.
  4. Serve immediately.
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