The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [83]
NUTRITION INFORMATION PER SERVING:
Calories: 68; Total Fat: 0 g (Saturated Fat: 0 g);
Carbohydrate: 15 g; Protein: 3 g; Fiber: 2 g;
Sodium: 1 mg
LF
Veggie Wrap
Roti-Subji Roll
PREP: 10 minutes
COOK: 25 minutes
MAKES: 8 servings
SERVING SIZE: 1 roll
Similar to a wrap, roti rolls are a fun way to enjoy roti and vegetables all in one. If you like, serve them with Cucumber-Tomato Salad (page 193) and chutney of choice.
DOUGH
2 cups roti-atta, or white whole wheat flour,
plus additional for rolling
½ teaspoon salt
2 tablespoons canola or vegetable oil
1¼ cups water
FILLING
2 tablespoons canola or vegetable oil
½ teaspoon cumin seeds
6 cups cauliflower, cut into ½-inch florets
1½ cups potatoes, peeled and cut into ½-inch
pieces
2 teaspoons ginger, peeled and grated
½ teaspoon turmeric
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste
2 teaspoons ground coriander
¼ cup water
½ teaspoon amchur or 1 teaspoon lemon juice
½ teaspoon garam masala
2 tablespoons cilantro, finely chopped
1. In a mixing bowl or food processor, combine flour and salt. Mix in the oil. Make a well in the center of the flour. Add water gradually as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let stand for 10 minutes or longer.
2. While dough rests, prepare filling: Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds and fry for a few seconds until seeds are golden brown. Add cauliflower, potatoes, and ginger, and stir. Add turmeric, salt, cayenne pepper, coriander, and water, and stir thoroughly to coat vegetables. Bring to a boil, cover with lid, and reduce heat. Simmer for 8 to 10 minutes, until potatoes are tender. If there is any liquid accumulated in the bottom of the vegetables, open the lid and simmer until liquid evaporates. Sprinkle with amchur and garam masala. Stir in cilantro. Set aside.
3. Heat tava/iron griddle or a heavy fry pan on medium heat. Adjust heat as needed. If tava is too hot, the roti will burn and stick to the tava, and if it’s not hot enough, it will a take a long time to cook and become dry.
4. Place about ½ cup flour for rolling in a shallow container and set aside.
5. Divide dough into 8 balls. Roll each ball between palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flat ball in the flour, then roll into approximately an 8- to 9-inch circle.
6. Place the roti on the heated tava. Cook roti for a few seconds until it colors and becomes firm and easy to pick up. Turn over and cook for a few seconds, until light brown spots appear on the underside. Place about ½ cup filling in the center of the circle in a log shape, leaving at least 1 inch on sides of filling. Roll small side over the filling, and then fold both long sides over each other. Fold like a wrap.
7. Serve immediately, with chutney of choice.
NOTE: The stuffed roti rolls will become soft. Prepare only what you need and refrigerate the dough and filling separately until ready to use.
NUTRITION INFORMATION PER SERVING:
Calories: 204; Total Fat: 8 g (Saturated Fat: 0.5 g); Carbohydrate: 31 g; Protein: 6 g; Fiber: 6 g;
Sodium: 462 mg
LF
Flaxseed Flatbread
Flaxseed Roti
PREP: 10 minutes
COOK: 15 minutes
MAKES: 8 servings
SERVING SIZE: 1 roti
Flaxseeds are high in omega-3 fatty acids and are known to lower cholesterol. Flaxseeds need to be ground before adding to recipes. They add a nutty taste and texture to the roti, and besan complements the protein, making this dish healthful and delicious.
1½ cups roti-atta, or white whole wheat flour,
plus additional for rolling
⅓ cup besan (or soy flour)
2 tablespoons flaxseeds, ground
¼ teaspoon salt
¾ cup water
1 tablespoon canola oil