Power Up Your Digestion with This Flavorful Onion Roti Recipe!
Looking for a healthy and satisfying flatbread option packed with flavor? Look no further than this classic Onion Roti recipe! This traditional Indian bread features a whole wheat flour dough stuffed with a savory blend of chopped onions, spices, and fresh herbs. Perfect for mopping up curries, dals, or simply enjoying on its own, Onion Roti is a delicious and versatile addition to your meal repertoire.
Why You’ll Love This Recipe:
- Fiber Fantastic: Made with whole wheat flour, Onion Roti is a good source of dietary fiber, essential for promoting a healthy digestive system.
- Flavorful and Savory: The combination of caramelized onions, fragrant spices, and fresh coriander adds a delightful taste dimension to this flatbread.
- Easy to Make: This recipe comes together in under an hour, making it perfect for busy weeknights or weekend meals.
- Customizable: Feel free to adjust the spice level to your preference or add other vegetables like grated carrots or chopped bell peppers to the stuffing.
Ready to explore the delicious world of Indian flatbreads? Let’s get cooking!
Onion Roti recipe
This Onion Roti recipe is a simple yet flavorful way to enjoy the goodness of whole wheat and a delicious onion filling. So ditch the bland and embrace the beautiful taste of Indian flatbreads!
Ingredients
For the Dough:
- 1 cup whole wheat flour gehun ka atta
- ¾ teaspoon salt
- Water as needed
- 2 onions chopped
- 2 tablespoons chopped coriander leaves dhania
- 2-3 green chilies chopped (adjust based on spice preference)
- 1 teaspoon cumin seeds jeera
- ½ teaspoon grated ginger adrak
- 2 tablespoons melted ghee
For Cooking:
- Ghee as needed
Instructions
- Sift the flour and salt together.1 cup whole wheat flour, ¾ teaspoon salt
- Combine all the ingredients thoroughly, adding just enough water to form a stiff dough.2 onions, 2 tablespoons chopped coriander leaves, 2-3 green chilies, 1 teaspoon cumin seeds, ½ teaspoon grated ginger, 2 tablespoons melted ghee
- Knead the dough well, then divide it into 6 equal portions.Water
- Roll out each portion into a thick round, about 150 mm in diameter, using some flour to prevent sticking.
- Make a few light, horizontal slits on one side of each round.
- Cook each round on a hot tawa (griddle), applying a little ghee, until pink spots appear on both sides.Ghee
- Serve hot.
Notes
- For a richer flavor, you can use butter instead of ghee.
- Don’t have fresh coriander leaves? You can use a pinch of dried coriander instead.
- Leftover Onion Rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a pan with a little ghee or butter before serving.
