Besan Masala Roti
A spiced dough of gram flour and wheat, rolled thick and roasted on a tawa with ghee — a warming winter breakfast eaten with curd or pickle.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 9 g
- carbs
- 33 g
- fibre
- 5 g
- protein
- 8 g
- calories
- 240 kcal
Instructions
- 1
Put the wheat flour, besan (gram flour), onion, green chilli, ajwain (carom seeds), turmeric, chilli powder and salt in a bowl. Mix well.
- 2
Add water bit by bit and knead into a firm dough. Leave it to rest for 10 minutes.
- 3
Divide the dough into balls. Dust with flour as needed and roll each ball slightly thicker than a regular roti (flatbread).
- 4
Heat a tawa (flat griddle) over medium heat. Place the roti on it and flip once bubbles begin to appear.
- 5
Spread ghee (clarified butter) on both sides. Press gently with a spatula and cook until golden-brown spots appear.
- 6
Cook the remaining dough balls in the same way. Serve hot.
Chef's tips
Roll these rotis slightly thicker than usual wheat rotis because besan dough tears easily. Cook over medium-low heat so the besan cooks through completely.
Ingredient substitutions
- whole wheat flour → bajra flour for a fully gluten-free winter version
Storage
Best eaten fresh; can be kept wrapped for a few hours.
Reheating
Reheat directly on a hot tawa with a little ghee.
Common mistakes to avoid
- •Rolling the dough too thin, which makes the roti tear
- •Cooking on high heat, which browns the outside before the besan cooks through
Serving suggestions
Cooked Besan Masala Roti?
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