Besan ki masala roti for ICC

Besan (chick pea flour) ki masala roti for this month’s ICC hosted by Srivalli. I followed the recipe closely except I made a double batch and froze half uncooked (rolled the rotis out, layered them on to parchment paper, let them harden in the freezer for a few hours before I put them in a ziplock bag!)

Below is the recipe from Srivalli’s blog

Ingredients Needed

For roti

Gram flour / Besan – 1 cup
Whole Wheat Flour / Atta – 1/2 cup
Salt to taste
Ghee – 2 tbsp

For masala filling

Cumin powder – 1 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Green chilli paste – 1/2 tsp
Salt to taste
Dry mango powder / Amchur – 1/2 tsp
Red chilli powder ; ;1/2 tsp
Pure ghee – 1& 1/2 tbsp

How to make the Besan Ki Masala Roti

In a bowl, combine all the ingredients for the masala filling. If the ghee is not enough you can add little oil to make the paste little runny.

For the dough, combine all the ingredients, knead into a soft dough using water as required.;

Divide the dough in eight portions and make balls. Roll out each ball into a four inch disc and place one tsp portion of the masala filling on to it

make a triangle. Roll out again to make a triangular roti

Repeat the same with the remaining portions. Heat a tawa and fry each roti with a little ghee till both sides are golden brown. Apply a little ghee and press it gently between your palms.

Beware- it is a very sticky dough, I had t flour the surface pretty generously

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