Spiced Vegetable Stir-Fry with Whole Wheat Roti

1.In a large pan, heat olive oil over medium heat. Add cumin seeds and mustard seeds, and let them sizzle for about 30 seconds until fragrant.

2.Add the sliced onion to the pan and sauté until it becomes translucent, about 3-4 minutes.

3.Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

4.Add the sliced red and yellow bell peppers, zucchini, carrot, and broccoli florets to the pan. Stir well to combine with the onion mixture.

5.Sprinkle turmeric powder, coriander powder, red chili powder, salt, and black pepper over the vegetables. Stir to coat the vegetables evenly with the spices.

6.Cover the pan and let the vegetables cook for about 8-10 minutes, stirring occasionally, until they are tender but still crisp.

7.Once the vegetables are cooked, drizzle lemon juice over them and toss to combine. Garnish with fresh cilantro leaves.

8.In a mixing bowl, combine whole wheat flour with a pinch of salt. Gradually add water and knead to form a soft dough.

9.Divide the dough into small balls. Roll each ball into a thin circle using a rolling pin.

10.Heat a skillet over medium heat. Cook each roti on the skillet for about 1-2 minutes on each side until golden brown spots appear.

11.Brush the cooked rotis with ghee or butter before serving.

12.Serve the spiced vegetable stir-fry alongside the warm whole wheat rotis for a healthy and satisfying Indian lunch.