Multi Grain Veggie Roti

This is a very simple yet nutritious and delicious flatbread. These are made with oats, rice, quinoa, jowar, finger, and pearl millet flour and lots of veggies. The seeds and nuts add a multitude of flavors to this vegan roti.

Why a combination of flour? Sometimes it is easy to use just one type of flour. But now and then if a variety of flours are used in the same meal, the nutritional value increases. The nutrition profile of the grain combinations also help in patching up some deficiencies that may be due to very quick meal options that we may have to take as our lives get crazier. Plus, this type of combination also makes the meal special and gives quite a different feel and satisfaction. Kids as well as adults will love this simple roti. Feel free to play around with different combinations of flour that you have.

Similarly, when a mix of veggies is used in one dish, it gives you the happy feeling of including more veggies in your diet. There is no requirement of making elaborate curries. This is an easy way to sneak veggies to a picky eater too.

These roti are flattened by hand and are not rolled with a rolling pin. The thickness can be adjusted to preference, but quarter or less than that thickness will give an evenly cooked roti.

Couple of other things to note - the veggies have to be finely chopped or shredded. This helps in easy flattening of the roti. When these are in very tiny sizes, they do not fall out and bind with the flour better. Blitz the peanuts to a little coarse powder for the same reason. Here and there a chunk is fine, but they might fall out if they are big. The next important note is that the veggies would also release moisture when salt is added. So it is best to let it sit for a couple of minutes, then sprinkle water as needed and make it into a dough. The water requirement could vary depending on the flours and veggies used.

Using millet flours as well as rice flours to make quick roti is a common thing in our home. Be it this Akki Roti with Dill and Mochai or this Sorghum and Spinach Roti, these are our favorites just like Bajra Bottle Gourd Roti. My mom makes a sweet version with millet flour, Ragi Vella Adai, and that's my favorite!!

This roti has all the flavors init. There is no requirement to have a side for this . But it would be yummy to serve with a side too. I always love salad and pair with some kind of salad. Chutney or pickle would also be great. I love to have this vegan roti with Fresno Chili Pepper Chutney or Kochumber. Kids would love to have it some yogurt. Vegan yogurt can also be served with this roti. 

Though these kind of roti are often made in our home, I made this roti when I was playing around with different seeds for the Shhhhh Cooking Secretly group, and then I shared the Roasted Fennel and Pumpkin Seed Dip and this versatile dip is great to have with veggies and breads, a great one to add to charcuterie boards! When Anu announced the theme as "Flatbreads", I made these again for the theme. 

Shhhh Cooking Secretly group, we partner up each month and share recipes based on a chosen theme. If you are wondering what's secret, the partners suggest two secret ingredients to each other and we cook delicious food with those and some other ingredients too. Then we share a picture to the entire group and the members try to guess the secret ingredients. It is fun! Shoba gave me quinoa and peanuts, and I made this flatbread. In turn, I suggested salt and milk powder. She made this Nawabi Naan that is lip-smacking delicious! 

I am also linking this to Wonderful Wednesday, Share The Wealth, and What's For Dinner.

Ingredients

Makes 9-10 rotis

Oat flour - 1/4 cup

Rice flour - 1/4 cup

Bajra flour - 1/4 cup

Ragi flour - 1/4 cup

Quinoa flour - 1/4 cup

Jowar flour - 1/4 cup

Sesame seeds - 4 tsp, black and white ones

Kalonji seeds - 1/2 tsp

Cumin - 3/4 tsp

Salt - 1 tsp

Onion - 1/2 cup, finely chopped

Carrots - 1/2 cup, shredded

Cabbage - 1/2 cup, finely chopped

Cilantro - 2 tbsp, finely chopped

Mint - 2 tbsp, finely chopped

Thai chili -2, finely chopped

Ginger - 1/2 tsp, finely chopped

Peanuts - 1/2 cup, crushed

Chia seeds - 1 tbsp

Water - 5 to 7 tbsp

Method

Add the flours to a bowl, followed by salt and seeds. Add the veggies, mix and set aside for a few minutes.

Add the crushed peanuts.

Sprinkle water and slowly knead to a smooth dough. Rest for 5 minutes.

Divide the dough into 9-10 even sized portions.

Smear a little oil onto a foil. Flatten the ball to 8 to9-in circle of less than a quarter inch thickness.

Heat a cast-iron pan. Drizzle a little oil. Flip the foil and transfer the flattened roti to the pan. cook for 3-4 minutes, drizzle oil on top and flip and continue to cook for another 2-3 minutes. Flip if needed once to cook. Repeat with the rest of the dough portions.

Serve hot or warm or at room temperature.