A comforting take on traditional Indian flatbread, vegetable roti is a wholesome, flavorful dish that brings together the goodness of fresh vegetables and whole wheat flour. Soft on the inside and perfectly toasted on the outside, each bite is infused with subtle spice and a touch of warmth. Whether served for breakfast, lunch, or dinner, this versatile recipe adds a nourishing twist to any meal with its aroma of roasted cumin, fresh herbs, and earthy vegetables.

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Ingredient Breakdown

The success of this roti lies in the balance between the base ingredients and the flavor enhancers. Boiled and mashed vegetables form the heart of the dough, lending moisture and a delicate softness to the flatbread. The atta (whole wheat flour) acts as the foundation, providing structure while allowing the natural flavors of the vegetables to shine through.

The spices work together in harmony to create depth and complexity. Roasted cumin powder offers a smoky warmth, while freshly ground black pepper adds a hint of sharpness. Lemon juice provides a gentle tang that brightens up the mixture, and the combination of regular and black salt ties everything together, enhancing the overall taste. Chopped onions, green chilies, and coriander leaves lend freshness and texture, transforming the dough into something vibrant and aromatic.

Step-by-Step Preparation Guide

To begin, place the boiled, mashed vegetables in a large mixing bowl. Incorporate the chopped onions, green chilies, spices, and herbs, mixing until everything is evenly combined. The vegetables should form a cohesive mixture—flavorful but not overly moist. This stage determines the roti’s balance, ensuring every bite is seasoned perfectly.

Gradually add the whole wheat flour, mixing it into the spiced vegetables. Pour lukewarm water a little at a time and knead until a soft, pliable dough forms. The warmth of the water helps the dough bind smoothly, resulting in rotis that remain soft even after cooling. Once kneaded, let the dough rest briefly to allow the gluten to relax, making it easier to roll.

Divide the dough into small balls and roll them between your palms until smooth. Flatten each ball and gently roll it into a medium-thick round. Avoid over-flouring to maintain moisture. When ready to cook, heat a tawa or skillet on medium heat and brush it lightly with oil. Place the roti on the hot surface, cooking each side until golden brown spots appear. Press gently with a spatula to ensure even toasting, then flip and cook the other side. The result is a beautifully puffed, fragrant roti with a slight crisp edge.

Serve the freshly cooked vegetable rotis straight from the pan, paired with cool yogurt or a tangy chutney for a delicious and balanced meal.

Recipe Tips & Frequently Asked Questions

Choosing the best mix of vegetables for flavor and texture:
Use a combination of carrots, peas, potatoes, and beans for natural sweetness and softness. Avoid watery vegetables like zucchini or tomatoes, which can make the dough sticky.

How to keep the dough soft and prevent it from drying:
Cover the dough with a damp cloth while resting and in between rolling to lock in moisture.

Controlling the spice level for family-friendly versions:
Reduce the green chilies or replace them with a pinch of red chili flakes for milder heat.

Techniques for even cooking and preventing undercooked spots:
Maintain a steady medium flame and rotate the roti frequently while pressing lightly for uniform browning.

Can I use leftover vegetables for this recipe?
Yes, repurpose leftover cooked vegetables by mashing and seasoning them before mixing with flour.

How can I make the rotis softer for longer storage?
Add a teaspoon of ghee while kneading or brush warm rotis with ghee after cooking.

Can these rotis be frozen or reheated later?
Stack cooled rotis between parchment sheets and freeze. Reheat on a warm skillet or directly over a low flame.

What’s the best way to make them without oil?
Simply cook on a dry tawa until golden on both sides; for extra softness, cover them briefly with a lid after cooking.

What to Serve With This Recipe

Vegetable roti pairs beautifully with simple yet flavorful sides. Enjoy it with chilled dahi (yogurt) for a cooling contrast or with a tangy green chutney for an added burst of spice. It also complements rich curries like dal tadka, paneer masala, or a bowl of comforting sabzi. For a lighter meal, pair it with a salad of sliced cucumbers, onions, and lemon wedges. Whether served with breakfast or dinner, it fits seamlessly into any menu.

Creative Variations

There’s plenty of room to experiment with this versatile dough. For a more indulgent version, try stuffing the center with grated cheese before rolling it out — the result is a melted, savory surprise in every bite. Swap regular flour with a mix of whole wheat, jowar, or bajra flour for a rustic, nutty flavor and added nutrition. For spice lovers, mix in chili flakes or a touch of garam masala to give the roti a bold, fiery edge. Each variation adds a unique personality while keeping the base recipe comforting and familiar.

Vegetable roti captures the heart of home-style cooking — simple, wholesome, and full of flavor. Soft, aromatic, and satisfying, it turns everyday ingredients into something special. Whether paired with chutney, yogurt, or curry, this spiced flatbread brings warmth and nourishment to the table, making it a dish worth savoring at any time of day.

Ingredients

1 cup whole wheat flour (atta)
1 cup mixed vegetables, boiled and mashed
1 tablespoon onion, finely chopped
2 green chilies, finely chopped
1 teaspoon roasted cumin (jeera) powder
1½ teaspoons black pepper powder
1 teaspoon lemon juice
1 teaspoon fresh coriander leaves, chopped
½ teaspoon oil
Black salt and regular salt, to taste

Instructions

In a mixing bowl, add the boiled and mashed mixed vegetables. Stir in the chopped onions, green chilies, roasted cumin powder, black pepper, lemon juice, coriander leaves, and both salts. Mix everything thoroughly until the flavors are well combined and the vegetables are evenly seasoned.

Next, add the whole wheat flour and begin kneading, using lukewarm water as needed to form a soft and pliable dough. Once the dough is ready, divide it into small portions and roll each piece into a smooth ball. Gently flatten them by hand or use a rolling pin to form round rotis of medium thickness.

Heat a tawa or skillet over medium flame and brush it lightly with oil. Place one roti on the hot surface and cook on each side until golden brown spots appear, pressing gently to ensure even toasting. Repeat the process for the remaining dough.

Serve the vegetable rotis warm, straight off the pan, with a bowl of fresh dahi (yogurt) or your favorite chutney for a wholesome, flavorful meal.