Rotis can be made with so many variations. Any kind of masala roti makes a meal on its own served with dahi and pickle. Sometimes we have left over sabzis and I love to use them this way. Just knead the dough with it adding any masalas of your preference and coriander leaves or methi leaves for extra flavours. Today I made some with left over cabbage sabzi.
Wheat flour .... 2 cups (or as needed)
Cabbage sabzi .. 3/4 th cup
Coriander leaves ... handful
Green chillies ...... 1 (finely sliced)
Ajwain / Carom seeds .. 1/2 tsp
Salt .................. to taste
Oil or Desi ghee .. 1 tbsp in the dough + for making rotis.
1. Knead the dough for rotis using the left over sabzi, coriander leaves, green chillies, ajwain, salt and a spoon of oil or ghee.
2. You can use a little water or curd also if needed.
3. Roll out the rotis slightly thicker than the usual ones.
4. Roast them on a griddle spooning a little oil or ghee.