Description

Tandoori Roti is a type of Indian bread that is traditionally cooked in a clay oven called a tandoor. It is a popular accompaniment to various Indian dishes and is known for its slightly charred and smoky flavour.

Calories: The calorie content of Tandoori Roti can vary depending on the size and thickness of the bread. On average, a medium-sized Tandoori Roti (approximately 6-8 inches in diameter) can provide around 100-150 calories.

1. Carbohydrates: Tandoori Roti is primarily made from whole wheat flour, which is a good source of complex carbohydrates. These carbohydrates provide energy to the body.
2. Protein: Whole wheat flour used in Tandoori Roti contains a moderate amount of protein, contributing to the overall protein content of the bread.
3. Fat: Tandoori Roti is typically low in fat, especially if it is prepared without adding ghee (clarified butter) or oil during the cooking process.
4. Fiber: Whole wheat flour used in Tandoori Roti is a good source of dietary fiber. Fiber helps with digestion and promotes a feeling of fullness.
5. Vitamins and Minerals: Tandoori Roti made from whole wheat flour contains various vitamins and minerals, including B vitamins (such as thiamin, niacin, and folate), iron, magnesium, and selenium.

It’s important to note that the nutritional values provided here are approximate and can vary based on the specific recipe, portion size, and cooking method. The values can also be influenced by the brand of flour used and any additional ingredients added. Additionally, if ghee or oil is used while cooking or brushing the roti, it will contribute to the overall fat content.

While Tandoori Roti is a healthier option compared to other types of bread, it’s still essential to consider the overall balance of your meal and the ingredients used in the accompanying dishes to ensure a well-rounded and nutritious meal.