6 Vegetable Purees For Soft

Khapli Wheat

Rotis Packed With Extra Nutrition

Khapli wheat roti made with Aashirvaad Chakki Khapli Atta is easier to digest than regular wheat rotis. Additionally, khapli wheat is rich in protein and has a low glycemic index, making it advantageous for health-conscious consumers. However, when this flour is combined with vegetable puree, it offers added nutritional benefits in the roti. This guide explores six purees; using them instead of just chopped veggies gives your roti a better texture without changing roti-making techniques.

Monsoon is going on, and blending your carrots into the khapli wheat roti is the perfect way to nourish yourself with this vitamin-rich root vegetable. To start, simply peel and chop the carrots, then blend them into a puree with water. Then, add this puree directly to the khapli atta bowl and knead a soft dough. Fluffy carrot roti prepared with this puree does not tear while rolling; if you have some puree leftover, you can simply integrate it into desserts like gajar halwa and cakes.

Palak roti made with spinach and khapli flour is the healthiest and most delicious way to boost your immunity and address iron deficiency. Moreover, packing this roti in your kids' school lunchboxes helps them get their greens. Palak puree keeps your roti moist and soft. You can even blend some paneer into this puree as a nutritional experiment. This puree gives a vibrant green colour to the rotis, making them more exciting.

Enriching your soft khapli wheat rotis with beetroot puree lets you experience the sweet and earthy taste of this red-hued vegetable. Beetroot roti is known for its flavour, colour and taste, and these features make it popular among kids and adults. This is due to the health benefits of beetroot: it supports heart health by lowering blood pressure. You can enjoy this beetroot roti with yoghurt, pickles and chutneys.

Khapli wheat roti infused with methi puree brings out a pungent, aromatic flavour, giving it an intense, flavourful upgrade. Methi roti is popular in North Indian households for its distinctive flavour, especially in winter. Make sure you use fresh and tender leaves and wash them properly before using. The best part of this puree is that if there is leftover, it can be used to make plenty of dishes like methi rice, methi pulao and much more.

Lauki, a cylindrical bottle gourd, naturally tastes bland, but it is highly versatile and a nutritionally dense vegetable. Lauki puree has high water content, so incorporate less water while kneading the dough. A combination of khapli atta and bottle gourd results in a detox roti that is full of moisture and helps keep your body hydrated and cool. In Gujarat, dudhi na thepla is made using grated lauki that tastes incredibly delicious.

Pumpkin puree yields the lowest-calorie roti among all the vegetable puree varieties. This puree, when combined with khapli atta, provides tasty, soft rotis. Simply steam or boil the pumpkin, then blend it into a smooth consistency and use it to knead the dough. Rich in beta-carotene and other essential nutrients, making this roti is the best way to include yellow pumpkin in the diet. Pair it with staple Indian dishes like bhindi, salna, or sarson ka saag.

Using premium Aashirvaad Chakki Khapli Atta ensures easy kneading of the dough with nutritional results. Make sure to use garlic, onion and spices like salt and ajwain to add a touch of flavour to your rotis. Also, make sure to wash each vegetable before blending it into a puree. Do not rely on only the same puree, as these varieties are easily swappable; for example, you can use zucchini puree instead of lauki, and it is an excellent alternative that delivers the same result.