Vegetable Roti Recipe

Make dough

In a large mixing bowl combine 2 cups whole wheat flour and 1 tsp salt. Add 1 tablespoon oil. Gradually add about 3/4 to 1 cup warm water (use measured 3 tbs as starter then add more as needed) and mix until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Dough should be soft but not sticky. If sticky, sprinkle a little flour; if dry, add a teaspoon of water at a time.

Cover the dough with a damp cloth and rest for 20–30 minutes to relax the gluten for easier rolling.

Prep and cook vegetables

While dough rests, heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 10–15 seconds. Add 1/4 cup finely chopped onion, 1 tsp grated ginger and 1 tsp chopped green chili; sauté 1–2 minutes until onion is translucent.

Add grated carrot (1/2 cup), shredded cabbage (1/2 cup), chopped spinach (1/2 cup) and 1/4 cup green peas. Stir to combine and cook for 4–5 minutes, stirring occasionally, until vegetables are tender-crisp. If vegetables release a lot of moisture, cook a little longer to evaporate excess liquid.

Season the vegetables with 1/4 tsp turmeric, 1/4 tsp garam masala and 1/2 tsp salt. Cook another 1 minute to bloom the spices. Remove from heat, stir in 1 tsp lemon juice, and let the mixture cool to room temperature (about 5–10 minutes). Taste and adjust salt or lemon if needed.

Portion dough

Divide the rested dough into 8 equal portions (about 40–45 g each) and roll each portion into a smooth ball. Keep the balls covered with a damp cloth to prevent drying.

Roll out rotis

Lightly dust a work surface with dry whole wheat flour. Take one dough ball and flatten slightly. Using a rolling pin, roll into a 6–7 inch (15–18 cm) circle about 1.5–2 mm thick. If edges crack, press and smooth them with fingers and dust lightly. Repeat for 2–3 more if planning to cook successive rotis.

Fill and fold (optional stuffed version)

If you want stuffed vegetable rotis, place about 1–2 tablespoons of the cooled vegetable filling in the center of the rolled circle. Bring the edges together to enclose the filling and pinch to seal. Gently flatten the sealed ball and roll carefully into a 6–7 inch circle, using light pressure so the filling stays distributed without tearing the dough. Dust with flour as needed to prevent sticking.

Cook rotis

Heat a heavy skillet or cast-iron tawa over medium-high heat until hot. Place the rolled roti (stuffed or plain) on the dry skillet. Cook 20–30 seconds until bubbles form and underside has pale brown spots. Flip and cook the other side 20–30 seconds. Optionally apply a little ghee or oil (about 1/4 tsp) to the cooked side, flip again and press gently with a spatula for 10–15 seconds so the roti puffs and develops golden brown spots. Repeat for remaining rotis, keeping cooked rotis wrapped in a clean kitchen towel to stay soft.

If making plain rotis to serve with a vegetable side (not stuffed), serve the cooked rotis alongside the prepared vegetable filling or use the filling as a side dish or topping.

Serve hot: stack rotis and brush lightly with ghee or oil if desired. Offer remaining vegetable filling on the side or use as a stuffing. Garnish with a squeeze of lemon or chopped cilantro if available (optional).