Suitable for:
Vegetarian, Moderate Carb
Serves:
2 people
Protein density:
- 41.20%
Output:
- 4 rotis
Time:
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
Recipe Macros: Defatted Soya Missi Roti
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 389 kcal | 40.2 g | 6.6 g | 58.3 g | 42.2 g |
Ingredients: Defatted Soya Missi Roti
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Defatted Soya Flour | 60 g | Jeera | 1/4 tsp |
| Besan | 30 g | Turmeric Powder | 1/4 tsp |
| Wheat Flour | 30 g | Red Chilli Powder | 1/2 tsp |
| Ghee | 4 g | Hing | 1 pinch |
| Water | as much required | ||
| Salt | as per taste | ||
| Kasuri Methi | 1/4 tsp |
Procedure :
1. Mix defatted soya flour (60 g), wheat flour (20 g), besan, salt, red chili powder, jeera, haldi, hing and kasuri methi and knead into a tight dough. Cover and keep aside for 10 minutes.
2. Make 4 balls out of the dough and roll out as chapatis with the help of a rolling pin and remaining wheat flour (10 g).
3. Cook the chapatis on a pre-heated tawa on one side for 5-10 seconds, flip and cook for another 10 seconds and then remove from tawa and cook on gas flame.
Your soya missi rotis are ready.
Apply some ghee and serve hot with kadhi and vegetables of choice.
Outcome:
Crispy, Brittle
Shelf Life:
Tastes best when eaten fresh and hot. You can also store for 1 day in refrigerator.
Storage Instructions:
Store in refrigerator for upto 1 day. Don’t reheat when eating after storing.
Additional Info:
- Tastes great with kadhi, pickles or any choice of vegetables.
- You can add ghee or oil (as per your macros) to the dough to make the rotis crispier.
- You can use finely sieved soya chunks powder instead for defatted soya flour.
