Method to Make Sattvic Roti

Difference Between Regular and Sattvic Roti

• Regular Roti: Completely made of flour
• Sattvic Roti: 50% flour + 50% vegetables (sorrel, spinach, carrot, fenugreek, bottle gourd, etc.)
• Mixing vegetables into the flour makes the roti light and easy to digest
• Regular roti takes 18 hours to digest, sattvic roti takes 9 hours

Reasons to Make Sattvic Roti

• Lack of strenuous activities in modern lifestyle
• Proper digestion of food is essential
• Undigested food leads to diseases

Method to Make Sorrel Chapati

1. Roughly chop sorrel and grate finely
2. Mix one cup grated sorrel with one cup wheat flour
3. Add water as needed and knead the dough
4. Cover and leave for 15-20 minutes
5. Form balls and roll out the roti
6. Cook on a clay griddle on low heat

Roti with Other Vegetables

• Roti made of squash, spinach, cucumber, etc.
• Mix vegetable paste into the flour
• Cook the roti on a clay griddle on low heat

Important Points

• Do not apply ghee on the roti
• Do not add salt or chili while kneading the dough
• Use a clay griddle
• Avoid aluminum utensils

Importance of Clay Utensils

• Food cooks slowly, preserving nutrients
• Use a non-coated griddle
• Keep clay utensils on low heat, do not wash with soap

Use of Right Flour

• Use flour with bran
• Avoid factory and packaged flour
• Buy wheat yourself and have it milled

Benefits of Sattvic Roti

• Different flavors from various vegetables
• Reduced wheat consumption

Additional Suggestions

• Consume more vegetables with roti
• Upcoming video on how to make sattvic vegetables
• Sattvic food book with 50 healing recipes
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