Carrot and Coriander Roti

Carrot and Coriander Roti

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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.

Carrot and Coriander Roti recipe - How to make Carrot and Coriander Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 6 rotis
Show me for rotis


1/2 cup grated carrot
1/4 cup finely chopped coriander (dhania)
1/4 cup rice flour (chawal ka atta)
1/4 cup soya flour
1/2 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.
Nutrient values (Abbrv) per roti
Energy69 cal
Protein1.4 g
Carbohydrates6.4 g
Fiber0.8 g
Fat4.2 g
Cholesterol0 mg
Sodium3.6 mg


Carrot and Coriander Roti
 on 21 Jul 16 10:45 AM

My 10 year daughter loved the Carrot and Coriander Roti when i gave it to her in the tiffin box for school lunch. Thanks.