Rotis are a staple in almost all households in India but what if you or someone in your family is allergic to gluten? The world over people are looking towards healthier options to gluten, but as far as Indian cuisine goes, we don’t have to look too far, everything is right there in our pantry!
Indian cuisine has a whole host of alternatives to wheat. Jowar, bajra, rice, ragi are all healthier options to gluten. We give you healthier and more exciting options to normal, boring wheat rotis.
Methi Jowar Roti
Image Source: www.blendwithspices.com
Ingredients
- ¼ cup Sorghum flour (jowar)
- 1 tbsp fenugreek (methi) leaves, chopped
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ tsp garlic cloves, chopped
- 2 tsp cooking oil
- Salt to taste
Method
- Sieve the flour with salt. Add ginger, garlic, chillies, fenugreek leaves, oil and knead into a firm dough using water.
- Grease the palm, take the dough smoothen on the palm and keep patting it with the hand to make a 6â€_x009d_ roti.
- Heat a nonstick pan and shallow fry the roti using ½ tsp oil until brown on both sides.
- Cut into quarters and serve with chutney, dal or subzi of choice.
Spicy Bajra Roti
Image Source:Â www.vegrecipesofindia.com
Ingredients
- 1 ½ cups bajra flour
- 1/3 cup low fat paneer, crumbled
- 2 tbsp fenugreek (methi) leaves, chopped
- 1 green chilli, finely chopped
- ½ tsp ginger garlic paste
- ½ cup capsicum, finely chopped
- ½ cup tomatoes, finely chopped
- 2 tsp oil
- Salt
Method
- For the dough, mix the bajra flour, salt and enough hot water to make a soft dough.
- Knead well, divide into 16 portions into thin roll out each portion into thin rotis.
- For the stuffing, in a bowl mix crumbled paneer, methi leaves, ginger-garlic paste, chilli and capsicum and tomatoes. Add salt and mix well. Keep aside
- To proceed, spread a little stuffing on one roti. Then put another roti on top and press well so that it becomes one roti. Repeat for the remaining rotis and stuffing to make 7 more stuffed rotis.
- Cook each stuffed roti on a non-stick pan on both sides with a little low fat butter till brown spots appear.
- Serve hot
Make Bajra Churma with it for a change
Stuffed Ragi Roti
Image Source: www.archanaskitchen.com
Ingredients
- 2 cup ragi flour (nachni)
- 1/4 cup cabbage, shredded
- 1/4 cup French beans, grated
- 1/4 cup green peas, mashed
- 1/4 cup potato, grated
- 1 onion, finely chopped
- 2 to 3 green chillies, finely chopped
- 4 curry leaves
- salt to taste
- oil for cooking
Method
- Heat a tsp of oil in a pan, add the onions and green chillies and saute on a medium flame for 2 minutes. Or till the onions turn translucent.
- Add the vegetables and curry leaves, mix well and saute for 2 minutes.
- Add enough water and salt, mix well and cook till the vegetables are cooked and are soft.
- Remove from the flame, add the ragi flour, mix well and knead into a soft dough.
- Divide the dough into 10 equal portions and roll out each portion into a circle of 6″ diameter, using the flour for rolling.
- Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.
- Serve hot.
Rajgeera Roti
Ingredients
- 1 bowl amaranth flour (rajgira atta)
- 2 small to medium potatoes
- ½ tsp cumin powder (jeera powder)
- 2 green chilies – crushed or finely chopped
- Rock salt (sendha namak) as required
- ½ Tbsp Ghee and as required
- 1medium-sized mashed banana ( optional)
Method
- Boil the potatoes in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency.
- In a pan or bowl take the amaranth/rajgira flour.
- When the potatoes are slightly hot, peel them. Then mash them lightly and add to the amaranth flour.
- Add the mashed banana ( optional ). It gives a very good flavour.
- Mix in the crushed green chili paste, cumin powder and rock salt. You can also add some chopped coriander and ginger paste.
- Mix everything well.
- Add 1 or 2 tbsp water in parts and knead to a smooth dough. The addition of water depends on the quality of flour. Hence add accordingly.
Note: Make sure you don’t add too much of water. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes.
Rolling of paratha
- Make small – medium sized balls from the dough. Dust with amaranth flour.
- Roll out the paratha. While rolling add some more flour if required. Parathas rolled this way have uneven edges. You can also roll keeping the dough ball on top of a zip lock bag.
- Then gently lift up with a spatula and place the paratha on a hot tava.
- When one side of paratha is partly cooked, flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick.
- Apply 1/2 spoon ghee of both sides once they get cooked .
- Flip a couple of times till the rajgira paratha has become evenly golden and roasted evenly.
- Enjoy with fresh curd or coriander chutney or cucumber raita or with aloo sabzi as a meal.
Carrot Thalipeeth
Image Source:Â shrutinargundkar.blogspot.com
A multigrain bread from the state of Maharashtra, enriched with vegetables to make a complete meal.
Ingredients
- 1 tbsp rice flour
- 1 tbsp pearl millet flour (bajra)
- 1 tbsp finger millet flour (nachni)
- 1 tbsp Bengal gram flour
- 3 tbsp carrot, grated
- 1 tbsp onion, chopped
- 1 tbsp coriander leaves, chopped
- ½ green chillies, finely chopped
- 1 tsp fresh root ginger paste
- Salt to taste
- 1 tsp oil
Method
- Mix all the ingredients except the oil to form firm dough using water.
- Pat the dough with your palms using some flour and make a roti.
- Place the roti on d nonstick griddle and wet the top side of the roti with a few drops of water.
- Roast well on both sides and remove from the flame. Smear ½ tsp oil on each thalipeeth.
- Cut as required and pack once it is cooled.
Rice Roti/Akki Roti
Image Source:Â www.sailusfood.com
Ingredients
- 2 cups Rice flour
- 1 Onion, finely chopped
- Few coriander leaves, chopped
- 1 tbsp coconut, grated
- 1-2 green chillies, chopped
- 1 tsp cumin seeds
- 1 tbsp oil
- Salt
- 1 cup water
Method
- Mix all ingredients in bowl, knead dough with warm water. Divide in equal portions and roll out dough.
- Heat pan and cook roti till crispy and brown on both sides.
- Serve
Parul Gupta
Mallika Basu
Natasha Minocha
Kanishka Pariani
