Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
2 people (4-5 rotis)
Time:
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
Recipe Macros: Defatted Soya Roti
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 299 kcal | 32 g | 1 g | 54 g | 40 g |
Ingredients: Defatted Soya Roti
| Ingredient | Qty |
|---|---|
| Defatted Soya Flour | 50 g |
| Wheat Flour | 50 g |
| Salt | As per taste |
| Water | Sufficient for dough |
Pre Prep Stage: Making Dough
Mix all the above ingredients and make a soft dough. Cover it and rest for 5-10 minutes.
Procedure: Making Roti
- Knead the dough once again and divide it into equal balls to make rotis.
- Then roll balls into shape of roti. Size depends on your preference.
- Place the roti on a non stick pan and roast it on medium flame from both sides.
- Toss it on open flame to make phulka.
- Apply ghee/ oil on the roti or have it as it is as per your preference.
Soft delicious rotis are ready.
Serve piping hot with dal, subzi or any raita.
Outcome:
Light brown, Soft, Sweet taste and Sweet aroma.
Shelf Life:
Rotis and dough can last for 1 day in refrigerator.
Storage Instructions:
You can refrigerate the extra dough and you can make rotis as and when you need them.
Additional Info:
- You can increase the protein content by mixing the defatted soya flour & wheat flour in the ratio of 3:2 respectively. It works perfectly fine.
- You can replace wheat flour with mix grain flour or chana flour or besan to make rotis.
- You can add spices like kasuri methi, ajwain, jeera powder, red chilli powder in the dough to make masala roti and have it with pickle or curd.
- You can replace the defatted soya flour with fine soya chunks powder.
