Ingredients: |
Ingredients: 150 grams (5 ½ ounces) chapatti or atta flour, plus extra for dusting
50 grams (1 ¾ ounces) gram (chickpea) flour
2 tablespoons dried fenugreek leaves (kasuri methi)
2 tablespoons chopped fresh coriander leaves
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon garam masala
1 small green chile, finely chopped
1 tablespoon ghee, plus extra for cooking roughly
3 to 4 tablespoons water
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Directions: |
Directions:Mix all the ingredients, except the water, in a large bowl. Very slowly add just enough of the measured water to bring the mixture together in a dough – you might not need all the water or you may need a little more, so add just a few drops at a time to ensure the dough is smooth but not sticky. Knead the dough for a minute or so. Cover and leave to rest for 15 to 20 minutes. (At this point, you can store the dough in the refrigerator for 4 to 5 days, ready to cook fresh roti whenever you like.)
Divide the dough into 10 equal pieces. Roll each piece into a ball with your hands and dust it with a little chapatti flour. Roll it out into a circle with a diameter of 17 to 20 centimeters (6 ½ to 8 inches), which will give you a very fine roti with a thickness of roughly 1 millimeter (less than ⅛-inch).
Heat a skillet over high heat. Cook each roti for less than 1 minute on each side – as soon as the underside begins to turn golden, flip it over and, while the other side cooks, smear ¼ teaspoon ghee across the cooked top with the back of a spoon. When the underside is cooked, quickly toss again and smear ¼ teaspoon ghee over the side that is now facing up. Transfer to a serving dish and cover the dish with kitchen foil to keep the roti warm and soft while you cook the remaining dough circles in the same way. Serve hot. |
This recipe for Besan Ki Roti (Gram Flour Roti) is from