Carrot Onion Roti Recipe – Easy Indian Flatbread with Oats

Last Updated on 2 months by Neha Deshmukh

Carrot Onion Roti Recipe – Easy Indian Flatbread with Oats

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into everyday meals. These Carrot Onion Rotis are exactly that – a simple, flavorful twist on a classic Indian flatbread that’s packed with veggies and a lovely, slightly nutty texture. I first made these when I was trying to get my kids to eat more vegetables, and honestly, they didn’t even notice the carrots! They just loved the soft, slightly sweet rotis. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average rotis. They’re a little bit healthier, a whole lot tastier, and surprisingly easy to make. They’re perfect for a quick weeknight dinner, a packed lunch, or even a festive brunch. Plus, the combination of carrots and onions adds a natural sweetness that’s just delightful. You’ll love how easily they come together and how satisfying they are!

Ingredients

Here’s what you’ll need to make these delicious Carrot Onion Rotis:

• 1 cup Wheat flour (approx. 120g)
• 0.75 cup Oats (approx. 70g) – I prefer rolled oats, but quick oats work in a pinch!
• 0.25 cup Chickpea flour (Besan) (approx. 30g)
• 1 Carrot, grated (approx. 100g)
• 1 small Onion, finely chopped (approx. 80g)
• 1 tsp Green chili ginger paste
• 3 tbsp Coriander leaves, chopped
• 1.25 tsp Coriander powder (approx. 6g)
• 0.5 tsp Cumin powder (approx. 2.5g)
• Pinch of Red chili powder (adjust to your spice preference)
• 0.25 cup Yogurt (approx. 60ml)
• Water, as needed

Ingredient Notes

Let’s talk ingredients for a sec! Adding oats to your roti dough is a fantastic way to boost the fiber content and give it a lovely texture. It also makes the rotis a little more filling. Chickpea flour (besan) adds a subtle nutty flavor and helps bind the dough.

Traditionally, rotis are made with just wheat flour, but regional variations are super common. In some parts of India, you’ll find rotis made with millet flour (bajra or jowar), or even a mix of different flours. Spices can also vary – some families love a generous pinch of turmeric, while others prefer a touch of garam masala. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the wheat flour, powdered oats, chickpea flour, grated carrot, chopped onion, green chili ginger paste, coriander leaves, coriander powder, cumin powder, red chili powder, salt, and yogurt.
2. Gradually add water, a little at a time, and mix everything together. You want to form a soft, pliable dough – not too sticky, not too dry.
3. Knead the dough for about 5-7 minutes until it’s smooth and elastic. This is where a little elbow grease comes in handy!
4. Cover the dough with a damp cloth and let it rest for at least 10 minutes. This allows the gluten to relax, resulting in softer rotis.
5. Divide the dough into lemon-sized balls.
6. On a lightly floured surface, roll each ball into a thin roti, about 6-7 inches in diameter. Try to keep the circle as even as possible!
7. Heat a tawa (flat griddle) over medium heat.
8. Place the roti on the hot tawa and cook for 1-2 minutes per side, until you start to see light brown spots.
9. Drizzle a little oil or ghee on both sides of the roti and roast until golden brown and crisp.
10. Serve warm and enjoy!

Expert Tips

Want to take your roti game to the next level? Here are a few tips I’ve learned over the years:

• Soft Rotis: The key to soft rotis is a well-kneaded dough and a good rest. Don’t skip those steps!
• Preventing Sticking: If your rotis are sticking to the tawa, make sure the tawa is hot enough and that you’ve used enough flour when rolling.
• Even Cooking: For even cooking, make sure your tawa is heating evenly. You can test this by sprinkling a few drops of water on the tawa – they should sizzle and evaporate quickly.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply substitute the yogurt with plant-based yogurt (like almond or soy yogurt).
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour. I’ve had good results with a mix of rice flour, potato starch, and tapioca starch.
• Spice Level Adjustment: If you like things spicy, add a little more red chili powder or a chopped green chili to the dough. My friend, Priya, always adds a pinch of cayenne pepper!
• Festival Adaptations: These rotis are fantastic with a hearty dal during Lohri or Makar Sankranti. They’re also great with a sweet filling for a festive treat.

Serving Suggestions

These Carrot Onion Rotis are delicious with just about anything! Here are a few of my favorite pairings:

• Dals: A classic pairing! Try them with a simple Dal Tadka or a creamy Dal Makhani.
• Sabzis: They go perfectly with any Indian vegetable curry (sabzi), like Aloo Gobi (potato and cauliflower) or Palak Paneer (spinach and cheese).
• Yogurt: A dollop of plain yogurt is always a good idea.
• Pickles: A tangy pickle adds a lovely contrast to the sweetness of the rotis.

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them on a tawa or in a microwave before serving. You can also freeze them for longer storage – just wrap them individually in plastic wrap and store them in a freezer bag.

FAQs

Got questions? I’ve got answers!

1. Can I use whole wheat flour instead of refined wheat flour?

Absolutely! Whole wheat flour (atta) is a healthier option and will give your rotis a slightly nuttier flavor.

2. What is the best way to knead the dough for soft rotis?

Kneading is key! Use the heel of your hand to push and stretch the dough for about 5-7 minutes. Add water gradually and don’t be afraid to get your hands dirty.

3. Can I add other vegetables to this roti, like spinach or beetroot?

Definitely! Feel free to experiment with other grated or finely chopped vegetables. Spinach, beetroot, and even grated zucchini would all be delicious.

4. How can I make these rotis ahead of time?

You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before rolling.

5. What is the best type of oil or ghee to use for roasting?

You can use any neutral-flavored oil, like vegetable oil or canola oil. Ghee (clarified butter) adds a lovely richness and flavor, but it’s not essential.

6. Can I cook these rotis on a gas stove directly instead of a tawa?

While you can cook them directly on a gas stove, it’s a bit tricky and they might burn easily. A tawa provides a more even heat distribution and makes it easier to control the cooking process.