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Multigrain Methi Roti with Beetroot Yogurt Dip

Ingredients

  • ¼ cup whole wheat flour
  • ¼ cup bajra flour
  • ¼ cup ragi flour
  • 2 teaspoons grated carrot
  • 2 teaspoons grated carrot
  • 2 teaspoons grated cottage cheese
  • 1 tablespoons finely chopped fresh fenugreek leaves
  • 2 teaspoons chopped fresh mint leaves
  • 2 teaspoons chopped fresh spinach leaves

Spices

  • Salt to taste
  • 1 teaspoon roasted sesame seeds

Age Group: 12 months & above

Multigrain Methi Roti with Beetroot Yogurt Dip
  • 1 Mix whole wheat flour, bajra, flour, carrot, cottage, cheese, fenugreek leaves, mint leaves, salt, sesame seeds, half the yogurt and oil in a bowl. Knead to semi soft dough.
  • 2 Divide the dough into equal portions and roll out into thin dishes.
  • 3 Heat a non-stick tawa , drizzle ghee and place the rolled theplas and cook on both the sides till golden brown specs appear on the surface.
  • 4 For the dip, mix the remaining yogurt, cheese and beetroot in a bowl.
  • 5 Serve the theplas at room temperature with yogurt dip.

Nutritional Value

  • Calories (kcal) – 712.6
  • Carbohydrates (gm) -101.2
  • Protein (gm) – 25.3
  • Fats (gm)- 20.65
  • Iron (mg)- 13.35
  • Calcium (mg) – 372.5