This is a very easy, simple and a traditional breakfast that is very popular in the regions of Punjab and Rajasthan. It is generally prepared with besan (gram flour), whole wheat flour, chopped onion, green chiles and other dry spices. Greens may be added for additional flavour. I added some dried mint leaves. Fresh leaves may be substituted according to individual preference.
Very yummy and equally nutritious, they are ideal to be had anytime of the day, accompanied with any side dish, raita, pickles, plain yoghurt or butter. They also serves as a tea-time snack and a lunch box meal too. So check out the step by step pictorial recipe to prepare it.
- 1 cup besan
- 1/2 cup whole wheat flour
- salt to taste
- 1 tsp. oil
- 1/2 tsp. ajwain (carom seeds)
- 1/4 tsp. turmeric powder
- 1 tbsp. crushed dried mint leaves (opt)
- 1 onion, chopped
- 1-2 green chilies, chopped
- oil to shallow fry
- any side dish to serve
In a bowl, mix all the above mentioned ingredients (except oil to fry). Add required quantity of water and knead into a dough. Cover and keep aside for 15-20 minutes.
Divide into 4-5 equal portions. Roll out each ball of dough into a disc, like the shape of a chapati by dusting some flour. Use up all the remaining dough too.
Heat a tawa / griddle and shallow fry them one at a time by drizzling some oil. Transfer to a serving plate and relish them hot with any side dish, raita, plain yoghurt, pickles or butter.
Mix all ingredients (except oil to fry).
Add water & knead into a dough. Cover & keep aside for 15-20 minutes.
Divide into 4-5 equal portions. Roll out each ball of dough into a disc by
dusting some flour. Use up all the remaining dough too.
Heat a tawa & shallow fry them by drizzling some oil.
Relish them hot with any side dish.
This is a very easy, simple and a traditional roti that is very popular in Punjab and Rajasthan. It is generally prepared with whole wheat flour, combined with besan, chopped fenugreek leaves, onion, green chillies, yoghurt and other dry spices.
Very tasty and equally nutritious, they can be relished anytime of the day with either yoghurt, pickles or just plain butter. They are an ideal lunch box meal too. So check out the step by step pictorial recipe to prepare it.
- 2 cups whole wheat flour
- 1/2 cup roasted chickpea flour / besan
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili flakes
- 1 tsp. carom seeds (ajwain)
- 1/2 tsp. cumin powder
- 1/2 tsp. coriander powder
- 1/4 tsp. asafoetida
- 1/4 tsp. baking soda
- 1 tbsp. oil to knead
- 2 cups chopped fenugreek leaves
- 1 onion, chopped
- 1-2 green chilies, chopped
- 2 tbsp. yoghurt
- oil to shallow fry
In a bowl take all the ingredients (except oil to shallow fry) and mix everything well. Add required quantity of water, little at a time and knead into a soft dough. Cover and keep aside for 30 minutes.
Divide the dough into equal portions (I could make 9 rotis out of it). Take each portion and roll out into a circle by dusting some flour.
Heat 1 tsp. oil in a tawa / griddle and shallow fry the chapattis one at a time till they are well fried on both sides. Brush some more oil if required.
Fry the remaining rotis in the similar way and serve them hot with either yoghurt, pickle or butter.
Mix all ingredients (except oil to shallow fry).
Add water & knead into a soft dough. Keep aside for 30 min.
Divide the dough into equal portions. Take each portion & roll into a
circle by dusting some flour.
Heat 1 tsp. oil in a tawa & fry the chapattis, one at a time, till they are well
fried on both sides.
Serve them hot with either yoghurt, pickle or butter.
