Rangeela (Colorful) Rotis

Growing up, I disliked eating vegetables and would always just want to eat plain Rotis. My mom got creative and would add spinach or carrots to the Roti dough, and would sneak it into to my diet. To make it even more exiting, she would call it “Rainbow Rotis,” because of then bright colors. And let’s be honest, what 5 year old wouldn’t love eating something rainbow looking?! If you’re looking for a fun way to sneak it vegetables, or just have some fun with your meals, check out this recipe! I used the Roti recipe to make parathas for my little one, who loves potatoes like me!

Rotis:

-3 cups of whole wheat flour divided into 3 portions

-2 medium sized beets, boiled and peeled

-2 cups of cooked spinach

-1 cup of carrots, boiled in Tumeric water

-Little Oil

Aloo mixture:

-2 medium sized potatoes peeled and boiled

-2 tsp ginger

-2 tsp jalapeño

-1/2 cup chopped onion

-1 tsp red chili flakes

-1 tsp amchur

-1 tsp ajwain

-1 tsp chaat masala

-handful of chopped coriander leaves

-handful crushed dried mint

-salt to taste

Directions:

-mix vegetable, once cooled, in blender until paste. Add to 1 cup of flour (INSTEAD OF WATER) until becomes a soft dough

-Let it sit for 15-20 minutes

-Form into small balls and roll out

Tips and tricks:

-Meal prep by cooking it half way and then when you’re ready to eat, finish cooking. Will still taste fresh!

-Microwave the potatoes, make it less wet

-The dough should be soft, but not too soft or potatoes will break through

-Make the potato mix extra spicy so the flavors come through dough

#Roti #Colorfulchappati #Rainbowroti #Rangeelaroti #BreadMaking #indiankidfriendlyfood