Besan Masala Roti
An authentic vegetarian recipe from Haryana, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
250g Whole wheat flour (atta)
100g Besan (chickpea flour)
1medium Onion
2piece Green chillies
3tbsp Fresh coriander leaves
0.5tsp Ajwain (carom seeds)
0.5tsp Cumin seeds
0.5tsp Red chilli powder
0.25tsp Turmeric powder
0.5tsp Coriander powder
0.25tsp Amchur (dry mango powder)
1tsp Salt
150ml Water
4tbsp Ghee
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
In a large mixing bowl, combine whole wheat flour and besan. Add ajwain, cumin seeds, red chilli powder, turmeric powder, coriander powder, amchur, and salt. Mix the dry ingredients well.
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Add finely chopped onion, finely chopped green chillies, and chopped coriander leaves to the flour mixture. Mix to distribute evenly.
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Add water gradually and knead into a medium-soft dough — slightly stiffer than regular roti dough. The besan makes the dough a bit crumbly at first; keep kneading until smooth.
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Drizzle 1 teaspoon of oil or ghee over the dough, knead once more, then cover with a damp cloth and rest for 15 minutes.
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Divide the dough into 8 equal portions and roll each into a smooth ball.
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On a lightly floured surface, roll each ball into a circle about 15–18 cm in diameter and 3–4 mm thick. Besan dough is less elastic than plain wheat dough, so roll gently.
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Heat a tawa (griddle) over medium-high heat until hot.
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Place a roti on the hot tawa. Cook for 1–2 minutes until small bubbles appear on the surface and the underside has light brown spots.
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Flip and cook the other side for 1–2 minutes. Then flip again and press gently with a folded cloth to encourage even cooking and slight puffing.
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Apply ghee generously on both sides and cook for another 30 seconds until the roti is golden and slightly crisp.
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Serve hot with yogurt, pickle, or a simple dal.
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Chef's Tips
The ratio of besan to wheat flour is important — too much besan makes the roti brittle and hard to roll; the 2:5 ratio here gives the right balance of flavour and pliability.
Ajwain (carom seeds) is the signature spice in this roti — it aids digestion and gives a distinctive flavour that pairs perfectly with the besan.
Don't roll the rotis too thin; a slightly thicker roti holds up better and has a more satisfying texture.
Apply ghee while the roti is still on the hot tawa so it soaks in — this is what makes it rich and flavourful.
About This Dish
Besan Masala Roti is a traditional vegetarian dish from Haryana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The ratio of besan to wheat flour is important — too much besan makes the roti brittle and hard to roll; the 2:5 ratio here gives the right balance of flavour and pliability. - Ajwain (carom seeds) is the signature spice in this roti — it aids digestion and gives a distinctive flavour that pairs perfectly with the besan. - Don't roll the rotis too thin; a slightly thicker roti holds up better and has a more satisfying texture. - Apply ghee while the roti is still on the hot tawa so it soaks in — this is what makes it rich and flavourful.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy