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1/4 cup cauliflower florets
1/4 cup roughly chopped onions
1/4 cup roughly chopped cabbage
1/4 cup roughly chopped carrot
2 tbsp roughly chopped celery (ajmoda)
2 stalks coriander
Boil 2 cups of water in a deep non-stick pan.
Add the cauliflower, onions, cabbage, carrots and celery, coriander and boil on a high flame for 10 minutes.
Strain the water(stock). Make a puree of the leftover vegetables and mix it in roti dough.
Use the basic vegetable stock as required.