August 8, 2022
Banana Roti
Servings:
1
Difficulty:
Sugar filled roti were a staple treat in my lunchbox. Enter these banana roti, a healthier take on a childhood favorite that can be eaten as part of breakfast or as a sweet snack.
Why you will love this recipe
Budget friendly and pantry friendly. All of the ingredients found in these banana roti are very affordable and are generally found in most people's houses, making this treat a simple one to put together.
Good for a stable boost of quick energy before a workout. These banana roti have wheat flour and banana which are both easy to digest carbs that can give you a burst of energy. The addition of almonds adds fats and protein to make the energy spike more smooth and last longer.
Meal prep friendly. Banana roti will last in the freezer for a few months. Wrap well in aluminum foil with parchment paper between layers to prevent sticking. When ready to eat, reheat on the stove or in the microwave.
Ingredients
½ cup whole wheat flour (atta)
¼ tsp salt
Warm water, as needed
1 banana
2 tbsp almonds
½ tsp cinnamon
Coconut oil, if desired
Method
MAKE DOUGH. Place flour and salt in a medium bowl. Slowly add warm water. Knead until the dough is smooth and bounces back when lightly pressed. Cover and set aside while the filling is prepared.
MAKE FILLING. Grind the almonds and cinnamon in a spice grinder until powdery. Peel and mash the banana. Heat a small pan or skillet over medium heat. Add oil if needed to prevent sticking. Place the banana into the skillet. Cook until the banana reduces and lightly browns, about 5-7 minutes. Add the ground almond-cinnamon mixture. Mix into paste. Remove from heat and let cool.
SHAPE ROTI. Divide the dough into 4 balls. Take one piece and roll into a circle. Spread about ¼ of the banana mixture evenly on the circle. Fold over itself and re-roll into a circle again. Set aside and repeat with the remaining 3 balls of dough.
COOK ROTI. Heat a skillet over medium heat. Place one of the prepared roti on the skillet. Let cook until it bubbles on one side. Flip. Brush lightly with coconut oil to retain moisture. Once it bubbles on the second side, flip again and brush with coconut oil again. Place in a warm place while the other roti cook.
Frequently Asked Questions
What flour is best for making roti? Atta, an Indian stone-ground flour, makes the softest roti. It can be found at any Indian grocery store or at some Costco locations.
How can I make banana roti nut-free? Replace the almonds with sunflower or pumpkin seeds.
How can I store banana roti? Banana roti can be made ahead of time and stored wrapped in aluminum foil in the fridge for 3-5 days or in the freezer for longer time.