2 easy weight loss roti recipies

BASIC INGRIDIENT
200gm Whole Wheat Flour
50gm Oats Flour (Grind Oatmeal)
200gm Whole Wheat Flour
50gm Oats Flour (Grind Oatmeal
1 TBSP (approximately 7gm) Flax seeds Powder
1 TBSP sesame seeds

INGRIDIENT FOR SWEET POTATO ROTI
1 medium size boiled sweet potato

PREPARATION METHOD FOR SWEET POTATO ROTI

Take a wide bowl and add all the ingredient except sweet potato. Mix well with your fingers .
Then pour a few tablespoons of hot water and rub well using your fingers.
Add water gradually and mix well until you get a single mass of slightly sticky dough. Dust some more flour and knead well into a pliable dough. Now add the boiled sweet potato to the flour mixture. See that it is not rough or hard, it should be soft. Knead well for a few more minutes with your knuckles and cover the bowl with a lid and leave aside for 15 to 30 minutes depending on the time availability. (the longer you leave the dough to rest, the softer your rotis will be)
Then after the aforementioned time, take the dough out again and knead it well; dust some flour if the dough seems sticky.
Separate them into 3 or 4 balls and smoothen them by rolling between your palms.
Now dust some flour on a pastry board or chapati board and place one ball over it, flatten gently and roll into rotis using a rolling pin. The rotis should not be too thin not too thick.
Do the same with the rest of the balls. (Do not stack the flattened rotis one over the other as it may stick)
Then place a tawa or pan on flame and wait until it heats up well. Now place the roti on it and cook on high flame until you can see some brown spots. Flip the roti using a flat ladle or spatula and cook until brown spots appear. Remove from pan and place the roti over direct flame and they will puff up just like phulkas. (you can show both the sides or one side will do; I prefer both sides)
Remove from flame and place inside a hot pack or a roti casserole

2nd roti is PEAS ROTI
INGRIDIENT FOR PEAS ROTI
mashed peas
fennel seed powder

PREPARATION METHOD FOR SWEET POTATO ROTI

Take a wide bowl and add all the ingredient except sweet potato. Mix well with your fingers .
Then pour a few tablespoons of hot water and rub well using your fingers.
Add water gradually and mix well until you get a single mass of slightly sticky dough. Dust some more flour and knead well into a pliable dough. Now add the mashed peas and fennel seed powder to the flour mixture. See that it is not rough or hard, it should be soft. Knead well for a few more minutes with your knuckles and cover the bowl with a lid and leave aside for 15 to 30 minutes depending on the time availability. (the longer you leave the dough to rest, the softer your rotis will be)
Then after the aforementioned time, take the dough out again and knead it well; dust some flour if the dough seems sticky.
Separate them into 3 or 4 balls and smoothen them by rolling between your palms.
Now dust some flour on a pastry board or chapati board and place one ball over it, flatten gently and roll into rotis using a rolling pin. The rotis should not be too thin not too thick.
Do the same with the rest of the balls. (Do not stack the flattened rotis one over the other as it may stick)
Then place a tawa or pan on flame and wait until it heats up well. Now place the roti on it and cook on high flame until you can see some brown spots. Flip the roti using a flat ladle or spatula and cook until brown spots appear. Remove from pan and place the roti over direct flame and they will puff up just like phulkas. (you can show both the sides or one side will do; I prefer both sides)
Remove from flame and place inside a hot pack or a roti casserole

QUICK TIP.

TIP 1: Never cook rotis on low flame for a long time as it can turn out hard or rubbery. Cook both sides of the roti/chapati on high flame for a few seconds each and remove from flame. This is one basic tip to get softer chapatis. And using warm / hot water can get you softer rotis.

TIP 2: You can add more oats (i.e. in ratio 2:1) but it will not be as soft as this one. You can skip the addition of oats and make normal chapatis/phulkas too. The procedure is the same.

TIP 3: Showing the rotis on direct flame is optional. It adds a good flavor to the rotis.

TIP 4: If you are not worried about some extra calories, just spread some ghee over the rotis after you remove them from flame. It will taste too good and will have a nice aroma.

Enjoy this rotis with a low calorie curry ( any green vegetable) and raita. which will help you lose weight in a month. who said taste cannot let you lose waist.