The good thing about this roti is that it does not require a lot of ingredients,almost all of the ingredients required are those that I always keep in hand making it easier for me to proceed with making this quickly.This roti works well with any Indian curry or with dhal/raita combination too.
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Ingredients and method to make the Roti
1 cup wheat flour (atta)
1 cup chick pea flour (besan)
1/2 tsp chilli powder (or according to taste)
1/2 tsp Carom seeds (ajwain)
1/2 cup coriander leaves chopped fine
1 tsp oil
salt to taste (approx about 1 tsp)
Approximately about 1/2 cup of water
Flour for dusting
A little oil to apply on paratha's
Mix together all the dry ingredients above. Add oil to it and mix well.
Add water to the flour slowly and knead until soft and pliable dough is formed.This dough should not be sticky but soft.
Keep aside for about half an hour.Make lemon sized balls of the dough.
Using flour for dusting roll out the lemon sized ball into a circle to desired thickness.
Cook on a flat griddle/skillet on medium heat.Apply a few drops of oil on the side facing upwards and flip over to cook the other side.Apply a few drops of oil to the other side too.
Serve hot with tofu palak or curry or dhal.
Yields about 10 to 12 medium sized roti's
Notes:
In case the dough feels sticky add a little more flour to it.
These roti's taste best when fresh and hot so it would be better if you could make the number of roti's needed and store the rest of the dough in the refrigerator.
The dough can be stored in the refrigerator for 3 to 4 days
Related Recipes
Radish Roti
Ingredients and method to make the Roti
1 cup wheat flour (atta)
1 cup chick pea flour (besan)
1/2 tsp chilli powder (or according to taste)
1/2 tsp Carom seeds (ajwain)
1/2 cup coriander leaves chopped fine
1 tsp oil
salt to taste (approx about 1 tsp)
Approximately about 1/2 cup of water
Flour for dusting
A little oil to apply on paratha's
Mix together all the dry ingredients above. Add oil to it and mix well.
Add water to the flour slowly and knead until soft and pliable dough is formed.This dough should not be sticky but soft.
Keep aside for about half an hour.Make lemon sized balls of the dough.
Using flour for dusting roll out the lemon sized ball into a circle to desired thickness.
Cook on a flat griddle/skillet on medium heat.Apply a few drops of oil on the side facing upwards and flip over to cook the other side.Apply a few drops of oil to the other side too.
Serve hot with tofu palak or curry or dhal.
Yields about 10 to 12 medium sized roti's
Notes:
In case the dough feels sticky add a little more flour to it.
These roti's taste best when fresh and hot so it would be better if you could make the number of roti's needed and store the rest of the dough in the refrigerator.
The dough can be stored in the refrigerator for 3 to 4 days
Related Recipes
Radish Roti
24 comments :
vow nice entry usha......
The exact same ingredients can be used to make dosais as well, right?But I think I like your chapathis even more, could reserve the dosais for a lazy day I guess.
BTW, What are carom seeds in Tamil?
Thanks Raaji...
Hey Divya have never tried using these ingredients in a dosai,though that sounds like a good idea..hmm...
BTW ajwain is omam in Tamil...
this roti is somewhat similar to how we make methi theplas..isn't it?
I make besan roti too and everyone loves it!!good post
Good one, never made with chick peas a roti sounds super healthy!
hi thanks for the comment in my blog first time to your blog besan roti looks so soft
This is like Missi Roti...very nice Usha...I have tagged you, please check my blog and collect it. Its nice to know about fellow blogger’s through tagging.
looks like methi thepla! yummy!!
Hi Usha, gonna try this today itself. I use besan to make onion dosas but never tried chappathis. Nice one.
and, thanks a bunch for your wishes :-)
I make besan roti too similar way yours look delicious.....
We make this all the time at our home because this is supposed to be good for diabetes (my dad's one!). Not sure how much it helps, but it tastes great for sure.
Usha,
There’s something even more special about someone else preparing Paruppu-Urundai Kuzhambu for you; isn’t there?! ;)
Love your Besan Roti idea; they'll make for great lunchbox fillers!
Cheers
Looking delicious. Love all kinds of parathas.
Very interesting variation to the regular roti.
Hey Mahimaa welcome back,hope you had a good trip....
Thanks Sowmya :)
Thanks Cham..do try it,it was pretty tasty too :)
Thanks for dropping by Rekha...hoping to see you here soon:)
Hey Sukanya..will try and pick up the tag soon :)
Yes it does,doesn't it,Thanks Shillu:)
Thanks for visiting Dershana :)
Thanks Sireesha :)
Oh I did not know that about the roti..thanks for dropping by Simran:)
Hey Anu agree this makes a great lunch box filler and about the parappu urundai kozhumbu too...
Yep me too...thanks for visiting Hima:)
Thanks Jayashree....
Thanks for the recipe. Is it the same to grind our own whole wheat and chickpeas to flour? or are the atta and besan a special type of flour?
Tks!
Thanks for visiting. With regard to your question, you could grind and make your own flours if you like and it should give you the same results. Besan and Atta are Indian terms for Chick pea flour and Whole wheat flour
the besan roti looks good and delicious never tried you can visit my blog view my recipes and give ur comments
I made these yesterday soo tasty! I substituted 1 cup of spelt flour for the wheat and added frozen spinach to my dough instead of cilantro. Also added some cumin seeds.I left out carom seeds didn't have any. This is very tasty and I will make again but alll besan since I haven't any more spelt flour!
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