A healthier alternative to traditional momos, these Roti Pockets are made without maida and are less oily, making them a guilt-free snack.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead to form a soft dough. Cover and let it rest for 10 minutes.
Divide the dough into equal portions and roll each portion into a thin circle.
In a pan, heat a little oil and sauté ginger-garlic paste until fragrant.
Add mixed vegetables and soy sauce. Cook until the vegetables are tender. Season with black pepper.
Place a spoonful of the vegetable filling on one half of the rolled roti.
Fold the other half over to create a pocket and seal the edges.
Cook on a hot skillet until both sides are golden brown.
You can customize the filling with your choice of vegetables or add protein like paneer or chicken.
Serve with a side of chutney or yogurt for added flavor.
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour, but the recipe will not be as healthy.
How can I make the filling spicier?
You can add chopped green chilies or red chili powder to the filling for extra heat.
Can I make these ahead of time?
Yes, you can prepare the roti and filling in advance and assemble them just before cooking.
What other fillings can I use?
You can use a variety of fillings such as paneer, mushrooms, or even cooked meat.
Are these Roti Pockets suitable for meal prep?
Absolutely! They can be stored in the refrigerator and reheated when needed.
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