Quinoa Roti
One of the biggest things I missed when I went on diet was roti. I never used to eat a lot of it but knowing I couldn’t have any drove me insane.
I developed a recipe for quinoa roti and later started stuffing them with cauliflower for variety. My recipe only requires 1 cup of quinoa flour and you can either make it or buy it at Woolies for less than R80.
To make quinoa flour roast in a pan until it turns brown and blitz it up in either a NutriBullet or a food processor.
Did you know: Quinoa is related to spinach botanically. It’s Popeye food that’s rich in protein, vitamin B and fiber. It’s also gluten-free.
Ingredients for 6 roti’s
1 cup of quinoa flour
1 tbsp oil
1/2 cup of water (nothing more and nothing less)
Method
Rub oil into the flour
Add 1/2 cup of boiling water into the flour and mix with a spoon.
Form a dough and let it rest for 30 minutes before rolling on a flat surface.
The dough will be sticky. Use cornstarch to roll or if you have no gluten intolerance, use normal flour.
Cook in a hot pan for 1 minute on each side. Turn two times only.
To make paratha’s roll a thicker roti, add a dollop of whatever stuffing you like, close and roll again.
Cauliflower stuffing
I grated 1 tiny cauliflower and added chopped chillies, salt and pepper to it.
Yogurt with Carrot and Cucumber
Mix 1/2 cup of plain greek yogurt with 1 grated carrot and 1/4 grated cucumber. Add salt to taste.
