Mixed Millet Flour Roti with Moringa Leaves and Dill with Beetroot Chutney is an easy to cook recipe, bursting with nutrients! It was our dinner last night and I am excited to share the simple recipe.


Mixed Millet Flour 1 cup
Chopped Moringa leaves and dill leaves
Cumin seeds
Chia seeds
Himalayan Pink Salt
Cold pressed Groundnut oil or Sprouted peanut butter

Chutney Ingredients
1 Beetroot
1 small Onion
Half inch Ginger
1 Grated Gooseberry
1 cup grated Coconut
2 green Chillies
1 tsp Himalayan Pink Salt

Directions for Mixed Millet Flour Roti
Mix the flour, chopped leaves, salt, cumin seeds, Chia seeds and water together into a soft dough. Brush the pan with few drops of groundnut oil. Alternately, sprouted peanut butter can be used to avoid the oil. Pinch a medium sized ball or a handful of dough and start dabbing it directly onto the pan to tap into a round shape. Cook it and flip it over to cook the other side. Flip the mix millet roti a couple of times until it is cooked.

Directions for Beetroot Chutney
Blend all the ingredients together in a blender. Beetroot chutney is ready. Enjoy a heart-filling, healthy meal.

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