nepali

Millet Roti with Tangy Tomato Achar and Sauteed Spinach

Name: Millet Roti with Tangy Tomato Achar and Sauteed Spinach
Yield: 1 serving
Cuisine: nepali
Ingredients: 105 g millet flour; 12 g vegetable oil; 193 g tomato, chopped; 193 g spinach, chopped; 9 g garlic, sliced; 11 g sesame seeds; 0.88 g red chili flakes; 13 g lemon juice; 2 g salt

This dish pairs millet flour with tomato, chopped, spinach, chopped and garlic, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Vegan Vegetarian Gluten free High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

102 g Carbohydrates

19 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

105g millet flour 382 kcal
12g vegetable oil 106 kcal
193g tomato, chopped 35 kcal
193g spinach, chopped 44 kcal
9g garlic, sliced 13 kcal
11g sesame seeds 64 kcal
0.44 tsp (1g) red chili flakes 0 kcal
13g lemon juice 4 kcal
0.79 tsp (2g) salt 0 kcal

Cooking instructions

millet floursalt
Make roti dough: mix millet flour and salt, then add warm water gradually and knead to a soft dough; rest 10 minutes.
vegetable oiltomatosesame seedsred chili flakeslemon juice
Make tomato achar: heat 1 tsp oil in a small pan, add sesame seeds and chili, then add tomato; cook 6-8 minutes until thick. Stir in lemon juice and set aside.
vegetable oilspinachgarlicsalt
Saute spinach: heat remaining oil in a skillet, add garlic, then spinach and salt; cook until wilted and most moisture evaporates, 3-4 minutes.
millet flour
Divide dough into 2 balls. Flatten and roll between sheets (millet is fragile) into thin rounds.
Cook each roti on a hot tawa or skillet 2-3 minutes per side, pressing lightly until browned spots appear.
millet flourtomatospinach
Serve millet roti with tomato achar and sauteed spinach.