Meal Prep · Indian
Almond Flour Roti with Vegetable Stir-Fry
A healthy, gluten-free twist on classic Indian roti paired with a vibrant, nutrient-packed vegetable stir-fry.
Ingredients
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Step-by-step- **Prepare the Roti Dough:** In a large mixing bowl, combine the almond flour, psyllium husk powder, and salt. Gradually add the hot water, stirring with a spoon until a shaggy dough forms. Add 1 tbsp olive oil or ghee and knead briefly with your hands until the dough comes together and is smooth. Cover and let it rest for 10 minutes to allow the psyllium husk to hydrate.
- **Prepare Vegetables:** While the dough rests, chop and prepare all the vegetables for the stir-fry as specified.
- **Roll and Cook Roti:** Divide the rested dough into 8 equal portions. Place each portion between two sheets of parchment paper and roll into a thin circle, about 6-7 inches in diameter. Heat a non-stick pan or griddle over medium heat. Cook each roti for 1-2 minutes per side, until lightly browned spots appear and it’s cooked through. Stack the cooked rotis and keep them warm.
- **Start the Stir-Fry:** Heat coconut or avocado oil in a large wok or skillet over medium-high heat. Add the sliced onion, bell pepper, and carrots. Stir-fry for 3-4 minutes until they begin to soften but are still crisp.
- **Add Remaining Veggies & Aromatics:** Add the broccoli florets, snap peas, grated ginger, and minced garlic to the wok. Continue to stir-fry for another 3-5 minutes, until vegetables are tender-crisp.
- **Make Stir-Fry Sauce:** In a small bowl, whisk together the soy sauce/tamari, rice vinegar, sesame oil, and red chili flakes (if using).
- **Combine and Finish Stir-Fry:** Pour the prepared sauce over the vegetables in the wok. Toss well to coat all the vegetables and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the vegetables.
- **Serve:** Remove the stir-fry from heat. Serve immediately with the warm almond flour rotis. Garnish with fresh cilantro.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 22 g |
| Carbohydrates | 30 g |
| Fiber | 10 g |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover roti and stir-fry separately in airtight containers. Roti will stay pliable, and stir-fry will retain flavor.
Freezer Up to 2 months (roti), 1 month (stir-fry)
To freeze rotis, stack them with parchment paper in between, then place in a freezer-safe bag. Stir-fry can be frozen in an airtight container, though vegetable texture may soften slightly upon thawing.
Reheat Stovetop/Microwave
Reheat rotis on a dry hot pan or griddle for a few seconds per side until warm and pliable. Reheat stir-fry in a pan over medium heat or in the microwave until thoroughly hot.
Chef’s Corner
- Psyllium husk powder is essential for the elasticity and binding of almond flour roti; do not substitute it.
- For perfectly round rotis, you can use a round cookie cutter or the rim of a bowl after rolling out the dough between parchment paper.
- Avoid overcooking the vegetables in the stir-fry; they should remain tender-crisp to maintain their vibrant color and nutritional value.
- Feel free to customize your stir-fry vegetables based on what’s in season or your preference – bell peppers, mushrooms, bok choy, or edamame are great additions.
