| INGREDIENT | QUANTITY |
| Low Protein Flour | 250 g |
| Water | 250 ml |
| Ghee | 2-3 tsp |
Method:
- Put Low Protein Flour in a bowl, add a pinch of salt and mix well
- Gradually add the water, mixing well with your hand to form a workable dough (do not rest the dough)
- Shape the dough into small balls. Take one, roll it into a thin round roti
- Heat 1/4th tsp of ghee in a griddle or skillet over medium heat
- Place the roti in the ghee and fry for about 15 to 20 seconds. Flip the roti over and fry
- Serve hot with rasam or tomato/ cabbage/ onion chutney or vegetable sambhar (avoid pulses, soya, peas, dal and sprouts)
Nutritional Information
| Nutrients | One Roti 30 (g) |
|---|---|
| Energy(kcal) | 117 |
| Carbohydrates(g) | 24.1 |
| Protein (g) | 1.3 |
| Fat (g) | 1.7 |
| Dietary Fiber (g) | 1.6 |
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