Masala roti - a spicy twist to the usual roti! It is a vegan dish packed with aromatic spices and wholesome ingredients. Perfect as a weeknight dinner or to pack in a lunchbox.
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This delicious masala roti pairs well with plain yogurt, raita, chutney or any simple curry. It is healthy, easy to prepare and delicious. The best part is that it is prepared using basic indian ingredients that are likely already in your pantry if you cook Indian food regularly.
Ingredients
- Flour: Whole wheat flour (atta)
- Spices: Turmeric Powder, red chilli powder, coriander powder, cumin powder, kasuri methi, amchur powder, fennel powder, carom seeds (ajwain) and salt.
- Liquid and Vegetables: Water
See the recipe card for quantities.
Step By Step Instructions
Step 1: In a mixing bowl, combine wheat flour, salt, turmeric, chilli powder, fennel powder, kasuri methi, carom seeds (ajwain), amchur, coriander powder and cumin powder.
Step 2: Now add water gradually and knead into a soft dough.
Step 3: Add a teaspoon of oil and knead for a minute.
Step 4: Close the bowl with a plate and let the dough rest for 20 minutes.
Step 5: Divide the dough into eight equal balls.
Step 6: Flatten the ball slightly and place it on a wooden board.
Step 7: Lightly dust the board with flour and sprinkle the flour on the dough ball.
Step 8: Roll out each ball with a rolling pin into a thin circular disc.
Step 9: Heat the tava over medium-high heat on the stovetop.
Place rolled roti on a hot tava.
Step 10: Cook for around 30-40 seconds until bubbles appear on them.
Step 11: Flip and cook the other side, pressing gently with a kitchen cloth or a flat spatula.
Step 12: Apply a few drops of oil on both sides and cook until brown spots appear.
Step 13: Remove, wrap with a muslin cloth and place inside the hot box to keep it warm.
Serve hot masala roti with raita or with any simple side dish such as kohlrabi curry, bhindi do pyaza, tomato kurma or capsicum masala.
Substitutions and Variations
Whole Spices: Try cumin seeds instead of carom seeds (ajwain).
Extra Spicy: Add finely chopped green chillies for a spicy kick.
Storage
Masala rotis taste best when eaten fresh. However, they stay fresh for a few hours when stored properly in a hot box.
Place the stacked and wrapped rotis in an airtight container or hot box to keep them warm until ready to serve.
If you plan to include masala roti as part of your meal prep, prepare the dough and store it in an airtight container in the fridge for up to 3-4 days. Remove the dough from the fridge and let it sit for an hour to reach room temperature before rolling out the rotis.
Tips and Tricks
Rest Dough: After kneading, close the bowl and let the dough rest for at least 20 minutes. This helps get soft rotis.
Rolling: Lightly dust the wooden board and the dough with flour while rolling to prevent it from sticking to the rolling pin or surface.
Wrap Rotis: After cooking, stack rotis and wrap them in a muslin cloth or kitchen towel to keep them soft.
Related
Looking for other Indian flatbread recipes like this? Try these:
Pairing
These are my favourite dishes to serve with masala roti:
KEEP IN TOUCH
Do let me know if you try this masala roti recipe. If you like this recipe, kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Masala Roti
Equipment
- 1 Tava
- 1 Steel Spatula With Long Handle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 220 gms Whole Wheat Flour
- ¼ Teaspoon Turmeric
- 1 Teaspoon Red Chilli Powder adjust to suit your spice levels
- ½ Teaspoon Coriander Powder
- ½ Teaspoon Cumin Powder
- ½ Teaspoon Fennel Seed Powder
- 1 Teaspoon Carom seeds/Ajwain
- ½ Teaspoon Amchur/ Dry Mango Powder
- 1 Teaspoon Kasuri Methi/ Dry Fenugreek leaves
- Salt as required
- ⅔ Cup Water add more or less as required
- 1-2 Tablespoons Oil
Instructions
- In a mixing bowl, combine wheat flour, salt, turmeric, chilli powder, coriander powder, amchur, ajwain, fennel powder, kasuri methi and cumin powder.220 gms Whole Wheat Flour, ¼ Teaspoon Turmeric, 1 Teaspoon Red Chilli Powder, ½ Teaspoon Coriander Powder, ½ Teaspoon Cumin Powder, ½ Teaspoon Fennel Seed Powder, 1 Teaspoon Carom seeds/Ajwain, ½ Teaspoon Amchur/ Dry Mango Powder, 1 Teaspoon Kasuri Methi/ Dry Fenugreek leaves, Salt
- Now add water gradually and knead into a soft dough.⅔ Cup Water
- Add a teaspoon of oil and knead for a minute.1-2 Tablespoons Oil
- Close the bowl with a plate and let the dough rest for 20 minutes.
- Divide the dough into eight equal balls.
- Flatten the ball slightly and place it on a wooden board.
- Lightly dust the board with flour and sprinkle the flour on the dough ball.
- Roll out each ball with a rolling pin into a thin circular disc.
- Heat the tava over medium-high heat on the stovetop.
- Place rolled roti on a hot tava.
- Cook for around 30-40 seconds until the bubbles appear on them.
- Flip and cook the other side, pressing gently with a kitchen cloth or a flat spatula.
- Apply a few drops of oil on both sides and cook until brown spots appear.1-2 Tablespoons Oil
- Remove, wrap with a muslin cloth and place inside the hot box to keep it warm.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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