Recipe : Cheat Your Wheat Roti For These 5 Healthy Roti's

Wheat Roti's are the part of regular diet for each one of us.Without wheat roti our diet remains incomplete. But what else we could eat in place of this? Don't worry, we have some healthy nutritious replacement of your wheat roti-

1. Chane Ki Roti

Ingredient -

2 cups of gram flour
1 cup wheat flour
2 teaspoon celery
1/2 teaspoon salt
2 teaspoons pure ghee

Method -

1. Keep gram and wheat flour in a plate and add celery and salt, add little water and keep it tight like powders, and cover it and keep it for 15 minutes.

2. After 15 minutes, after shaking a little bit of water in the oven, grind the oatmeal thoroughly and make large large sesame seeds. Grate bread with ghee roti, gram flour is made thick.

3. Now make the bread from the flour made, you can make the gram bread by bell or even with the hand. If you are making bread, then do not add more details in the roti. Once you have drunk in thick batter, you will have thick bread. Or, make a thick bread by adding even a little oil of butter in it. If you prepare with hands, then make a cake as a corn bread by putting water in your hand.

4. Put the bread on the gas, heat the pan and turn it on after slow lightening, after lightly stirring on both sides, until straightened on the flame of the gas immediately, slow it down.

5. Now the bread of chana (birra) has been sacked, put pure ghee on top of it and serve the bread - gram beans, brinjal fill, kadhi mango pickle and chutney. Birra bread is very tasty and nutritious. Be sure to include it in your food.

6. Celery and salt are very important in the gram of chana (Birra), without the taste of bread. Anyway celery is good for hajma.

2. Jawar Ki Roti

Ingredients :

Jowar flour (Jolad hittu) 1 cup
Water 1 and 1/2 cups
Salt

Method :

1. Heat water and add salt. When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.

2. When it is still hot, knead the dough on a flat board. Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).

3. Fry on the heated tava like chapathis. These taste great when served hot.

3. Makke ki Roti

Ingredients

1-1/2 cups Corn meal
1/4 cup Whole Wheat flour
2 Green Chillies,finely chopped
1 inch Ginger, grated
Coriander leaves (Dhania),small bunch, finely chopped
Salt, to taste
Ghee, or butter for cooking

Method

1.To begin making the Makki Ki Roti, combine all the ingredients except the ghee/butter in a mixing bowl.

2. Add a little water at a time and make a soft dough. Drizzle a little oil over the kneaded dough and knead for a few more minutes until the dough is smooth.

3. Divide the makki ki roti dough into 10 portions of lemon ball size and keep aside, covered with a wet muslin cloth.

4. Preheat an iron skillet; place a wet muslin cloth on the working surface; wet the palms of your hands and place a dough portion on the wet cloth and pat the makki roti dough with your fingers to make a flat circle. You can also use a rolling pin to roll it out to approximately 3 inches in diameter.

5. Invert the muslin cloth over the preheated skillet and place the rolled out makki roti on skillet. Cook the roti on medium heat, flipping over to cook on both sides. Cook until you see brown spots appear on the makki roti.

6. Once you notice lighter brown spots, smear a teaspoon of ghee and cook for a few more minutes until lightly crisp.

7. Serve the Makki Ki Roti along with Sarson Ka Saag to make a complete delicious winter meal.

4. Bejad ki Roti

Ingredients :

1/4 cup whole wheat flour
1/4 cup jowar / pearl millet flour
1/8 cup or 4 tbsp besan / Bengal gram flour / chickpea flour
1 tsp roasted cumin seeds
1/2 tsp ginger green chilli paste
2 tbsp finely chopped coriander
salt to taste
whole wheat flour / rice flour for rolling
oil for cooking

Method :

1. Mix and sieve all the flours in a bowl. This is optional you can skip it, but it will give a slight airiness to the dough. Mix rest the ingredients and knead into a soft dough using enough lukewarm water.

2. Add about a tsp of oil and knead into a smooth finished dough ball. You can do this portion of the recipe the previous night, or a day in advance. If you want to store the dough, cover with cling wrap or a damp kitchen towel and store in an air tight container in the refrigerator.

3. Divide the dough into 3 equal portions and make lemon sized, smooth balls. Flatten each of them slightly and dip into some dry flour. Roll out one portion into a circle of 5-6 inches diameter, using a little whole wheat flour for rolling.

4. Heat a non-stick tava / skillet / griddle. Grease it lightly using a little oil.

5. Place one roti on the skillet once warm. Cook on a low flame till faint, light brown spots appear. Flip, turn the heat to medium to high and cook on the other side till it also has light brown spots.

6. Now apply about 1/2 to 1 tsp of oil on the roti, flip and roast it well on both sides.

7. Take it off the griddle and store in a thermally insulated box or a cloth line bowl. Repeat the process with the remaining dough balls. 8. Serve hot with a curry of your choice.

5. Bajre Ki Roti

Ingredients

Bajre ka Atta / Pearl Millet Flour - 2 cups
Salt - 1 tsp
Warm water to knead the dough

Instructions

1. Transfer bajre ka atta in a bowl.

2. Add salt and mix well.

3. Add warm water little by little and make a soft dough.

4. Take a small lemon sized ball from the dough and cover the remaining dough with a moist cloth.

5. Mash the dough nicely using your palm until the dough is smooth.

6. Dust little dry bajra flour on the working counter and gently roll the dough to make a 4-5 inch disc.

7. If it’s difficult for you to roll the dough on a counter, you can try rolling it in between slightly greased plastic sheets.

8. Heat a griddle.

9. Once the griddle is hot, transfer the roti on the hot griddle.

10. Cook from both the sides until brown spots appear.

11. Hold the roti using a tog and cook on direct flame from both sides until nicely browned.

12. Apply ghee on the roti.

13. Make all the roti’s in the same manner.

14. Serve hot with any dal or curry of your choice.