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Soya n' Moong Roti

Ingredients

Whole wheat flour - 200 gms

Soya flour - 100 gms

Bengal gram flour - 100 gms

Chopped onions - 100 gms

Spinach - 100 gms

Sprouted moong dal - 50 gms

Salt - as required

Oil - 100 ml

Method

1. Sieve all flours.

2. Wash spinach, remove stalk and chop finely.

3. Add chopped spinach and onions to the flour along with sprouted moong.

4. Prepare the dough as for chappatis using salted water.

5. Divide into even portions and roll out each, gently.

6. Grease a hot tawa with oil and cook like chappatis.

Note: Always use whole wheat flour as it has more fibre and avoid the refined maida as far as possible. You can also add chopped methi (fenugreek) leaves and drumstick leaves (sautéed) to the dough.

(The writer is HOD, Catering Science and Hotel Management, SNR Sons College.)

R. SINGARAVELAVAN

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