Total: 25 mins
Prep time: 20 mins
Cook time: 5 mins
Each Roti: 5 mins
Yield: 18 to 20 rotis/servings
1 cup besan (gram flour)
1 cup atta (whole wheat flour)
1/2 tsp turmeric powder
1 teaspoon ajwain (caraway or carom seeds)
1 teaspoon salt
1/2 cup curd | yogurt (optional)
For the Masala filling
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 Tbsp Ghee
Add the flour, salt, ajwain and turmeric powder in a mixing bowl. Mix well. Add the curd, and then sprinkle water little by little to form a slightly firm dough. Rest it for about 20 minutes.
Mix all the ingredients mentioned under masala filling and keep aside.
Take the rested dough and divide into 8 portions. Take a portion and flatten it slightly. Dust some flour on the rolling surface (minimum flour as needed) and some on top of the dough. Roll it out into a small disc (approx 3 cm).
Brush the surface with ghee and sprinkle the masala filling evenly. Then you can fold this into a triangle or a circle.
Fold it into half. Fold again from one side to another to form a triangle. Now roll the folded triangle as thin as possible.
Start rolling the disc into a cylinder with the stuffed masala inside.
Heat the griddle on medium heat. Once it is hot, place this on the Tawana. In 10-15 sec flip it. Apply some ghee on top and then again flip it and apply ghee on the other side. Now cook both sides until brown spots appear and it may slightly puff.
Follow the same procedure with the remaining dough.
Serve it immediately with the simple yoghurt.
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Thanks a lot for reading till the end. I hope you found this post useful!