This recipe is the same as my zucchini rotli, but uses carrots instead. Honestly, using any vegetable as an addition to rotli/rotla/bakri can change your vegetable intake drastically. I add a healthy fat oil such as avocado, coconut, or almond to my daughter’s rotli in addition to the vegetable.
I have used for rotli/rotla/bakri:
- yellow squash
- methi/fenugreek leaves
- Steam, blanch, or cook the vegetable so it is easier to puree.
- If you are in a time crunch, feel free to use baby food as a substitute
Give it a try and let me know what you think by using hashtag #thecurrymommy or tagging me on facebook/instagram.
- 1 cup whole wheat flour
- 4 tbsp pureed carrots (equivalent to 1/4 cup or 5 baby carrots)
- 2 tsp oil (avocado, coconut, almond, etc)
- 1/4 cup water
- optional salt
- optional ground flax seed
- optional ground chia seeds
- dusting all purpose flour
Divide into 9 sections and form into small balls using the palm of your hands.
Heat a flat non-stick pan on medium-high heat.
Dust each with all purpose flour and roll out into a 6″ diameter rotli. NOTE: the thickness of the rotli can determine its ability to inflate during the cooking process.
Once rolled out, place the rotli on the hot pan. Wait about 20 seconds and flip over. Wait about 40 seconds and then place the cooler side down over an open flame and let it rise SIDE NOTE: be sure the pan is hot before starting the cooking process.
Serve as is, topped with ghee, or topped with un/salted butter.
- steamed/boiled carrots are easier to puree
- baby food can be used if you are in a time crunch