Mint Coriander Roti Recipe – Easy Whole Wheat Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Mint Coriander Roti Recipe – Easy Whole Wheat Indian Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into everyday meals. These Mint Coriander Rotis are exactly that – a simple upgrade to your regular roti that adds a burst of fresh flavor and a lovely green hue. I first made these when I was trying to get my kids to eat more greens, and honestly, they didn’t even notice! They just thought the rotis tasted extra yummy. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average rotis. The combination of mint and coriander creates a wonderfully aromatic flatbread that pairs beautifully with almost any Indian curry. They’re soft, slightly chewy, and just so incredibly flavorful. Plus, they’re made with whole wheat flour, making them a healthier option. Honestly, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to make these delightful rotis:

• 1 cup Mint leaves
• 1 cup Coriander leaves
• 2 cups Whole wheat flour (approx. 250g)
• 3 tbsp Oil
• as per taste Salt
• 1.5 tsp Baking powder
• as needed Buttermilk (approx. ½ – ¾ cup)
• as needed Whole wheat flour (for rolling)
• as needed Butter or Ghee (for brushing)

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here, especially with the mint and coriander. Look for vibrant green leaves – they should smell fragrant and not be wilted.

Whole wheat flour (atta) is the star of the show, giving these rotis a lovely nutty flavor and a good dose of fiber. You can find it at most Indian grocery stores, or online.

Buttermilk is what gives these rotis their soft texture. Don’t have buttermilk on hand? No worries! I’ve included a simple substitution in the FAQs below. It really helps to create a tender crumb.

Step-By-Step Instructions

Alright, let’s get down to making these beauties!

1. First, we’re going to make our herb paste. Blend the mint and coriander leaves in a food processor until you have a nice, smooth paste. You might need to add a tiny splash of water to get things moving, but try to keep it minimal.
2. In a large bowl, combine the herb paste, whole wheat flour, oil, salt, and baking powder. Get your hands in there and mix everything really well.
3. Now, gradually add the buttermilk, a little at a time, and knead the dough. You want a soft, smooth dough that isn’t sticky. It should take about 5-7 minutes of kneading.
4. Once the dough comes together, cover it and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer rotis.
5. Preheat your oven to 300°C (572°F) on the high broil setting. This is important – we want a nice, quick broil to get those lovely brown spots.
6. Divide the dough into 8 equal balls.
7. Lightly flour your work surface and roll each ball into a 6-inch oval shape. They should be slightly thicker than regular chapatis – about 2-3mm thick.
8. Place two rotis on a baking tray and broil for about 1 minute per side, until you see brown spots appear. Keep a close eye on them – they can burn quickly!
9. Brush the hot rotis with butter or ghee and serve immediately with your favorite curry.

Expert Tips

• Don’t skip the resting time for the dough! It makes a huge difference in the texture.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.
• If your dough is too dry, add a little more buttermilk, one teaspoon at a time.
• Broiling is key for getting that slightly charred, authentic roti flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee or butter with oil for brushing.
• Gluten-Free Adaptation: Explore gluten-free flour blends. A mix of rice flour, potato starch, and tapioca starch often works well.
• Spice Level: Add a pinch of finely chopped green chili to the herb paste for a little kick. My friend, Priya, loves adding a tiny bit of ginger too!
• Festival Adaptation: These rotis are fantastic served with special festive curries during celebrations like Teej or Holi. They add a beautiful color and flavor to the meal.

Serving Suggestions

These Mint Coriander Rotis are incredibly versatile. They’re amazing with:

• Dal Makhani
• Chole (Chickpea Curry)
• Paneer Butter Masala
• Any vegetable curry you love!

Storage Instructions

These rotis are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them on a dry skillet or in the microwave. They won’t be quite as soft as when they’re fresh, but still delicious!

FAQs

Let’s answer some common questions:

• What is the best way to get the rotis to puff up? Ensuring the dough is properly kneaded and rested is key. Also, make sure your oven is hot enough!
• Can I make the dough ahead of time? Absolutely! You can make the dough up to a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What can I substitute for buttermilk? You can use plain yogurt thinned with a little water, or even a tablespoon of lemon juice or vinegar added to a cup of milk and left to sit for 5-10 minutes.
• What is the ideal consistency of the dough? It should be soft and smooth, but not sticky. It should feel pliable and easy to work with.
• How do I prevent the rotis from becoming hard? Brushing them with butter or ghee immediately after cooking helps to keep them soft. Also, storing them properly in an airtight container is important.

Enjoy making these delicious Mint Coriander Rotis! I hope they bring a little bit of joy to your kitchen and your table. Let me know how they turn out in the comments below!