Chia Avocado Rotis

Including fiber in our daily diet is essential. Fiber from vegetables and sources like psyllium husk should be included in some way or the other so as to incorporate fiber in our otherwise refined flour diet. The recipe I am sharing today is a high fiber roti. It is a must in our house at least 2-3 times in a week. I must say that I discovered this recipe by accident one day, when I could not finish eating the Chia seeds that were soaked in a cup of water. I added them to roti flour while mixing, and yes, they turned out to be excellent!! You can have these rotis just by themselves without any curry. 
 
Having avocado in roti is a very healthy way of replacing butter or oil. Chia contains excellent soluble fiber which makes these rotis even healthier. Chia seeds are a powerhouse of nutrients and contain high level of omega 3 fatty acids, along with protein, calcium, manganese, phosphorous and antioxidants. These seeds also add a touch of crunch to the rotis and make them much more delicious.

Ingredients:

  • Wheat flour, 4 cups (preferably whole grain, unbleached)
  • Avocado, one
  • Chia seeds, 3 tsp
  • Warm water (as needed, about 1-1/2 cups).

Procedure

  1. Soak Chia seeds in 1 ½ cup of water for about 2 hours. Scoop avocado and mash the avocado in 1-2 tbsp of water, then add the chia seeds soaked in water. Mix the flour with avocado and chia, blend to make firm dough. Dough should not be too soft or too hard.

 

 

2. Knead the dough for two minutes. Cover it and set it aside to rest for about 15 to 30 minutes.

 

 

3. Rolling out Chapatis: Take small lime sized portions and shape them into balls. Sprinkle some flour on a clean board. Using a rolling pin, press/roll out the dough into a big thin round. Even for the novice roti makers, once you blend avocado and chia seeds, rotis roll out very easily. To get layers, fold the rolled out round twice and to get a triangle shape, roll it into a big, thin triangle.

 

 

4. Cooking Roti: Heat a cast-iron griddle, when it is hot, place the roti and cook it on each side until it turns golden. 

 

 

5. Serve it hot with curry or dal. 

 

 

This goes well with No oil eggplant soy currycreamy greenseggplant and mango saute, broccoli  and pea saute.

 

 

0

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *