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Corn and Vegetable Roti

 

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Health and taste come together in this lovely roti. A bouquet of wholesome ingredients such as grated cauliflower and potatoes, methi leaves and coriander go into the maize flour dough used to make this roti. Serve immediately with curds and pickle, or a subzi of your choice.

Corn and Vegetable Roti recipe - How to make Corn and Vegetable Roti

Tags

Punjabi roti recipes | Punjabi parathas Indian TawaTava

Preparation Time:    Cooking Time:    Total Time:    Makes 7 rotis

Ingredients

1 cup maize flour (makai ka atta)
1/2 cup grated cauliflower
1/2 cup finely chopped fenugreek (methi) leaves
1/4 cup finely chopped coriander (dhania)
1/2 cup boiled , peeled and grated potatoes
2 tsp oil
1 tsp finely chopped green chillies
salt to taste
maize flour (makai ka atta) for rolling
oil for cooking

For Serving
 fresh curd
pickle

Method
    Method
  1. Sieve the maize flour, add all the remaining ingredients and knead into a soft dough using enough warm water.
  2. Divide the dough into 7 equal portions and roll out each portion into a 125 mm. (5”) diameter roti, using a little maize 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 with fresh curds and pickle.

Corn and Vegetable Roti Video by Tarla Dalal

Corn and Vegetable Roti recipe with step by step photos

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what is corn and vegetable roti made of?
  1. what is corn and vegetable roti made of? maize vegetable roti is made from 1 cup maize flour (makai ka atta), 1/2 cup grated cauliflower, 1/2 cup finely chopped fenugreek (methi) leaves, 1/4 cup finely chopped coriander (dhania), 1/2 cup boiled , peeled and grated potatoes, 2 tsp oil, 1 tsp finely chopped green chillies and salt to taste. See below image of list of ingredients of corn and vegetable roti.

dough for corn and vegetable roti
  1. Sieve 1 cup maize flour (makai ka atta) and put it in a big bowl.
  2. Add 1/2 cup grated cauliflower.
  3. Add 1/2 cup finely chopped fenugreek (methi) leaves.
  4. Add 1/4 cup finely chopped coriander (dhania).
  5. Add 1/2 cup boiled , peeled and grated potatoes.
  6. Add 2 tsp oil.
  7. Add 1 tsp finely chopped green chillies.
  8. Add salt to taste. We added 1/2 tsp salt.
  9. Add enough warm water to make a soft dough. Gradually add the water when making the dough. We added 1 tbls water first and then added a further 3 tablespoons of warm water. Total 4 tablespoons of warm water. Warm water gives us good binding as we have used maize flour and it's easier to roll.
  10. Knead into a soft dough.

making corn and vegetable roti
  1. To make corn and vegetable roti recipe | vegetable corn paratha | maize vegetable roti | divide the dough into 7 equal portions.
  2. Dust the rolling board with a little maize flour. 
  3. Flatten the dough and dust it. 
  4. Roll gently.
  5. Keep evening roti edges from the sides with your hands as it will avoid the roti from breaking.
  6. Roll out each portion into a 125 mm. (5”) diameter roti, using a little maize flour for rolling.
  7. Heat a non-stick tava (griddle) and grease it will little oil. 
  8. Place the roti gently on the tava.   
  9. Cook roti for 30 to 45 seconds on a medium flame.  
  10. Grease the top of the paratha with oil.  
  11. Flip over.
  12. Cook the other side the same way and use a spatula to press down to cook paratha evenly. 
  13. Flip and cook till golden brown. Your paratha is ready.
  14. Put vegetable corn paratha in a serving bowl.
  15. Serve corn and vegetable roti | vegetable corn paratha | maize vegetable roti | hot.

tips for corn and vegetable roti
  1. Add enough warm water to make a soft dough. Gradually add the water when making the dough. 
  2. Roll corn and vegetable roti | vegetable corn paratha | maize vegetable roti | gently.
  3. Keep evening roti edges from the sides with your hands as it will avoid the roti from breaking.
  4. Serve maize vegetable roti  with achar.
  5. Serve corn vegetable roti with lahsun ki chutney. See how to make lahsun ki chutney recipe.
  6. Serve corn vegetable paratha with dahi. See how to make curds.
Nutrient values per roti
Energy94 cal
Protein1.3 g
Carbohydrates12.2 g
Fiber1.5 g
Fat4.6 g
Cholesterol0 mg
Vitamin A153.8 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C6.1 mg
Folic Acid7.9 mcg
Calcium12.7 mg
Iron0.5 mg
Magnesium17.1 mg
Phosphorus42.6 mg
Sodium6.1 mg
Potassium68.2 mg
Zinc0.3 mg
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Reviews

Corn and Vegetable Roti
 on 08 Oct 12 09:32 AM
4

Maize flour forms the base for the roti. Good healthy roti and i dropped the potato to make this a health recipe.