Poha roti
Preparation Time
20 minutes
Cooking Time
20 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 3
Key Ingredients
- Thick poha
About This Recipe
Kneading soaked poha into roti dough is a home trick for using up the last of a packet of flakes: they mash into the atta, hold water, and the roti comes out softer than plain atta and stays soft as it cools. The poha replaces part of the flour, so the dough behaves differently from an all-atta one.
The ratio that works is half a cup of soaked poha to one cup of atta; the poha brings its own moisture, so the dough takes far less water than a plain atta dough, added a spoonful at a time. The kneaded dough rests for ten minutes so the flakes finish absorbing and the gluten relaxes, which makes the rotis roll thin without springing back.
The rotis cook like phulkas, two at a time on a hot tawa, and are finished with the remaining ghee. Roll them thin for a phulka-like roti or a little thicker for a softer one; ajwain or cumin in the dough changes the character. Use thick poha only, because thin flakes dissolve into the dough. The poha recipes roundup gathers more ways with the flakes.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Thick poha — 1/2 cup
- Whole wheat flour (atta) — 1 cup
- Ghee (1 tbsp in the dough, 1 tbsp for the tawa) — 2 tbsp
- Salt — 1/2 tsp
- Warm water — 1/2 cup
For rolling
- Dry whole wheat flour — 2 tbsp
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Serving Suggestions
Serve warm with dal, a sabzi or pickle; the rotis soften further in a covered casserole, so stack them in one straight off the tawa. They pack well for lunchboxes and stay soft until the next meal. More uses for the flakes are in the poha recipes roundup.
Tips for Cooking Poha roti
Drain the poha well and mash it smooth before it meets the flour; lumps of flake show up as pale spots in the roti. Knead with warm water a spoonful at a time, because the poha makes the dough wetter than it looks. Rest the dough so the flakes finish absorbing, and keep the tawa properly hot or the rotis dry out.
Chef’s Note
Two rotis come to about 278 kcal with 5.5 g protein, 38.7 g carbs, 10.8 g fat and 5.1 g fibre, counting the poha, atta and all the ghee for the dough and the tawa. The poha replaces part of the flour, which is what keeps the rotis soft; for a crispier roti, roll it thinner.
Per serving (approx.): 278 kcal, protein 5.5 g, carbs 39 g, fat 11 g, fibre 5.1 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 19, 2026
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