Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Besan masala roti is a rustic flatbread from Haryana and Rajasthan. Gram flour (besan) and wheat flour are mixed with chopped onion, green chilies, cumin and spices, rolled out thick and cooked on a hot griddle with ghee. It is filling and flavorful enough to eat with just yogurt or pickle. Haryanvi cooking is often described as hearty and rustic, built on millets, wheat, milk, ghee and yogurt, with relatively simple spicing. Read more in Indian regional cuisines.
It is a popular breakfast and travel food.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Muhammad Khawar Nazir on Pexels; Photo 2: Sabyasachi Das on Pexels; Photo 3: Kunal Lakhotia on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Besan Masala Roti (Haryanvi Gram Flour Flatbread)
Description
Besan masala roti: a hearty Haryanvi flatbread made from gram flour and wheat flour with onion, green chilies and spices, cooked on a griddle with ghee.Ingredients
For the dough
For cooking
Instructions
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Mix the besan, wheat flour, onion, green chilies, cumin, ajwain, turmeric, chili powder, coriander and salt in a bowl.
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Add the oil and enough water to knead a soft, firm dough. Cover and rest for 15 minutes.
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Divide into 8 balls. Roll each into a 15 cm / 6 in round about 5 mm thick, dusting with wheat flour.
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Heat a griddle (tawa) over medium heat. Cook a roti for 1 minute, flip, brush with ghee and cook until golden spots appear. Flip again with ghee and cook until crisp at the edges, about 1 minute.
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Serve hot with yogurt, pickle or chutney.
