Makhani Roti
by Tarla Dalal
16 May 2013
This recipe has been viewed 41328 times
A simple yet delicious way to make rotis. Flavoured with butter and freshly crushed black pepper this whole wheat roti is perfect to serve with most of your favourite vegetable dishes.
Makhani Roti recipe - How to make Makhani Roti
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup whole wheat flour (gehun ka atta)
1 tbsp butter
1/2 tsp freshly ground black pepper (kalimirch)
salt to taste
For Serving
butter
Method
- Main procedure
- Rub the butter into the flour using your fingertips till the consistency resembles that of breadcrumbs.
- Add the pepper and salt and knead into a firm dough using enough water.
- Cover with a damp muslin cloth for 10 to 15 minutes.
- Divide the dough into 4 equal portions and roll each portion into a 100 mm. (4") diameter circle.
- Place the roti on a hot tava and turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface.
- Cook the other side for a few more seconds.
- Serve hot topped with some butter.
- Dab one side of the roti with a few drops of water so that it sticks firmly to the tava and does not fall off while turning the tava over.
Nutrient values per serving
| Energy | 133 cal |
| Protein | 3.9 g |
| Carbohydrates | 23.6 g |
| Fiber | 4 g |
| Fat | 3 g |
| Cholesterol | 7.5 mg |
| Vitamin A | 96.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 0 mg |
| Folic Acid | 11.6 mcg |
| Calcium | 15.6 mg |
| Iron | 1.6 mg |
| Magnesium | 42.9 mg |
| Phosphorus | 115.9 mg |
| Sodium | 31.3 mg |
| Potassium | 103.2 mg |
| Zinc | 0.7 mg |
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