Panchmel Roti

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Top Rated Recipe

Chef Shantanu Gupte

Last Updated: Sep 03, 2019

Panchmel Roti

About Panchmel Roti

Table of Contents

These rotis have so many flavours mingling together to satiate you completely

  • Whole wheat flour (gehun ka atta) 1 cup
  • Gram flour (besan) ½ cup
  • Spring onions, chopped 2
  • Fresh fenugreek leaves, chopped 2 tbsps
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  • Put whole wheat flour, gram flour, spring onions, fenugreek leaves, carrot, potatoes, green chillies, yogurt, cumin powder, peanut powder, turmeric powder and salt in a mixing bowl and mix well. Add sufficient water and knead into dough. Cover with a damp muslin cloth and rest for a while.
  • Divide into equal portions and roll each portion into rotis.
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Ingredients

  • Whole wheat flour (gehun ka atta) 1 cup
  • Gram flour (besan) ½ cup
  • Spring onions, chopped 2
  • Fresh fenugreek leaves, chopped 2 tbsps
  • Carrot, grated 3 tbsps
  • Potatoes, boiled, peeled and mashed 1½ cups
  • Green chillies, finely chopped 2 tsps
  • Yogurt ½ cup
  • Cumin powder 1½ tsps
  • Peanut powder 2 tbsps
  • Turmeric powder ½ tsp
  • Salt to taste
  • Sunflower oil as required

How to Make Panchmel Roti (Stepwise Photos)

Method

  1. Put whole wheat flour, gram flour, spring onions, fenugreek leaves, carrot, potatoes, green chillies, yogurt, cumin powder, peanut powder, turmeric powder and salt in a mixing bowl and mix well. Add sufficient water and knead into dough. Cover with a damp muslin cloth and rest for a while.
  2. Divide into equal portions and roll each portion into rotis.
  3. Heat a non-stick tawa, place one roti at a time on it and cook, turning sides and basting with oil till both sides are evenly cooked, crisp and golden.
  4. Transfer them onto individual serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Key Details:

Prep:30 minutes

Cook time: 25 minutes

Difficulty Level: Moderate

Course: Bread

Cuisine: Indian

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