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For Day 2 under “Cooking with Greens” theme, I made these Dill and Spring onion rotis. To be honest, dill is not one of my favorite greens, I feel that it have a overwhelming flavor. But knowing that this fern looking green is packed with anti-oxidants and a ton of health benefits, I wanted to give it another try.

I used about ¼ cup of the chopped dill along with spring onions to make the rotis. I was pleasantly surprised that I actually liked the mild dill flavor and even more surprised when my son asked for seconds.

Since the spring onions tend to ooze out water, try not to rest the dough for too long otherwise rolling the rotis can become a little challenging.

Print Recipe
Dill & Spring Onion Roti Yum
Dill & Spring Onion Roti
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
roti
Ingredients
  • cups atta (Whole wheat flour) - plus more for rolling
  • ½ cup besan (Chickpea flour)
  • ¼ cup dill (Soyakura) - finely chopped
  • ½ cup Green Onions Spring/ - both green and white parts finely chopped
  • ½ tsp chili powder Red
  • ½ tsp cumin Ground
  • to taste salt
  • 1 cup yogurt
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
roti
Ingredients
  • cups atta (Whole wheat flour) - plus more for rolling
  • ½ cup besan (Chickpea flour)
  • ¼ cup dill (Soyakura) - finely chopped
  • ½ cup Green Onions Spring/ - both green and white parts finely chopped
  • ½ tsp chili powder Red
  • ½ tsp cumin Ground
  • to taste salt
  • 1 cup yogurt
Dill & Spring Onion Roti
Instructions
  1. In a medium mixing bowl, mix all the ingredients. Add just enough water to bind everything and form a soft, pliable dough. Knead for couple of minutes. Then cover with a damp kitchen towel or paper towel and set aside for 10 minutes.
  2. Divide the dough into 6 equal portions, roll each portion into a round (or almost round) discs using atta (ww flour) as needed.
  3. Cook the rotis on preheated tawa (griddle) until cooked completely and brown spots form on both sides. Smear with oil/ ghee is desired.
  4. Stack all the rolled rotis in a foil lined plate.
Recipe Notes
  • Enjoy with your favorite curry or pickle.

 

 

I served mine with a simple Soya chunk curry for a healthy & filling weekend lunch. 

 

Let's check out what my fellow marathoners have cooked up for Day 2 of BM# 19.

 

 

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