Friday, September 12, 2008

Chick pea and wheat flour Indian flat bread ( Besan Roti )

Trying out different types of roti's /parathas ( Indian flat bread) is something I enjoy since this is a simple and easy way to include some variety in my diet and also offers some opportunity to use different flours which sometimes do not get used as much.This recipe is an adaptation of mine from a recipe I found in a book aptly named "Roti" by Sangeeta Khanna.

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.


Click here for a printable view of this recipe

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 :

raaji said...

vow nice entry usha......

Divya said...

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?

Usha said...

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...

Mahimaa's kitchen said...

this roti is somewhat similar to how we make methi theplas..isn't it?

sowmya said...

I make besan roti too and everyone loves it!!good post

Cham said...

Good one, never made with chick peas a roti sounds super healthy!

rekhas kitchen said...

hi thanks for the comment in my blog first time to your blog besan roti looks so soft

Sukanya said...

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.

Shillu said...

looks like methi thepla! yummy!!

Dershana said...

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 :-)

Sireesha said...

I make besan roti too similar way yours look delicious.....

Simran said...

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.

Anu said...

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

Hima said...

Looking delicious. Love all kinds of parathas.

Jayashree said...

Very interesting variation to the regular roti.

Usha said...

Hey Mahimaa welcome back,hope you had a good trip....



Thanks Sowmya :)



Thanks Cham..do try it,it was pretty tasty too :)

Usha said...

Thanks for dropping by Rekha...hoping to see you here soon:)



Hey Sukanya..will try and pick up the tag soon :)

Usha said...

Yes it does,doesn't it,Thanks Shillu:)


Thanks for visiting Dershana :)



Thanks Sireesha :)

Usha said...

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...

Usha said...

Yep me too...thanks for visiting Hima:)



Thanks Jayashree....

J said...

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!

Usha said...

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

kitchen queen said...

the besan roti looks good and delicious never tried you can visit my blog view my recipes and give ur comments

Nadia said...

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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