Roti with Mixed Veg Curry
A simple and wholesome Indian meal made with soft roti (Indian flatbread) and a flavorful mixed vegetable curry. Perfect for lunch or dinner!
🔹Ingredients
🫓 For Roti (4–5 rotis)
- 1 cup whole wheat flour (atta)
- 1/2 cup water (as needed)
- 1/2 tsp salt (optional)
- Ghee or oil (for roasting)
🥕 For Mixed Veg Curry
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 medium onion (finely chopped)
- 1 tsp ginger-garlic paste
- 1 tomato (chopped)
- 1/4 cup green peas
- 1/4 cup chopped carrots
- 1/4 cup chopped beans
- 1/4 cup chopped capsicum
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves (for garnish)
H2: Instructions
🫓 H3: Step-by-Step – How to Make Roti
- Mix dough – Take wheat flour in a bowl, add salt (optional), and mix in water gradually. Knead into a smooth dough.
2. Rest the dough – Cover the dough with a damp cloth and let it rest for 15–20 minutes
3. Roll rotis – Divide dough into balls. Roll each ball into a thin circle.
4.Cook rotis – Heat tawa (pan) and cook each roti until golden spots appear. Flip and apply ghee if desired.
🥘 Step-by-Step – How to Make Mixed Veg Curry
- Heat oil – Add cumin seeds and let them splutter.
2.Add onion and ginger-garlic paste – Sauté until golden.
3.Add tomato and spices – Cook until tomatoes turn soft and spices are aromatic.
4.Add veggies – Add all chopped vegetables, stir well.
5.Cook with water – Add water, cover, and cook for 10–15 minutes until veggies are soft.
6.Garnish and serve – Top with coriander leaves and serve hot with rotis.
🔹 H2: Nutrition Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Fat | 8g |
| Fiber | 6g |