Masala Roti
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.
Servings: 8 rotis
Calories: 115kcal
Equipment
- 1 Tava
- 1 Steel Spatula With Long Handle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 220 gms (or) 1.5 Cups 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 (or) 1.5 Cups 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
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 to keep them soft.
Nutrition
Calories: 115kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 6mg | Potassium: 112mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
