Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
Make these stomach-friendly easy-to-digest masala rotis loaded with fiber, antioxidants, and good fat, using the tiny magical seeds - ajwain or carom seeds.
In a large bowl, add salt, asafoetida, khapli wheat, and sattu flour.
Make a dough using water.
Make small flattened balls out of the dough for making roti.
Take another bowl and add carom seeds, cumin, red chili powder, and chopped coriander.
Make sure to add a few drops of ghee and mix everything well.
Spread this mixture over the flattened dough and then roll it into balls.
Flatten the stuffed dough using a rolling pin.
Transfer into a heated pan. Cook on both sides on a medium flame until it turns brown.
Serve hot with chutney or sabzi of your choice. Enjoy.
Power tip
Do NOT cook the roti on a low flame. It can harden them.
If you want soft and puffed rotis, always cook them on a medium flame.
Variations
You can opt to add methi/fenugreek and palak/spinach as per seasonal availability.
We can use any other flour like jowar, ragi, and amaranth, as per availability.
Notes
Ajwain is rich in fiber, essential fatty acids, and minerals like potassium, calcium, iron, phosphorus, and nicotinic acid (niacin).
Adding ajwain to the paratha not only helps impart taste and flavor but also helps produce more digestive enzymes and break food particles down better.
Want to learn different reasons to add ajwain to your meals? Read this.