Besan Ki Roti

When I started to prepare tonight's dinner, I realized that I was out of wheat flour! I usually buy in bulk and store little by little in a smaller container for daily use. I was under the impression that there was more stocked up in the pantry, but no! Then I thought, what else can I use to make dough for chapathis? I had made toor dal and kundru bhaji so did not want to make bhaturas or maida puris as they don't go that well together. Same for jowar/bajre ki roti. That left me with besan or chickpea flour.

A quick google search got me my dinner recipe! This besan ki roti recipe is adapted from the one from Manjula's Kitchen. I just made a couple of changes though. Her recipe calls for regular yogurt. Am running a little low on yogurt (a must for "curd rice" for dinner) and did not want to go to the grocer's in this rainy weather. A little rummaging in the refrigerator revealed some Greek Yogurt, so I used that instead. Also, I like the flavor of ajwain, so I added that as well to the dough. The end result was absolutely delicious! I could eat it plain just like that without any side dish.

Preparation & Cooking: 20 minutes                Makes:6 rotis
Ingredients:

Besan/Chickpea Flour/Kadali Maavu - 2 cups
Ajwain/Carom Seeds/Omam/ - ½ teaspoon
Plain Non-Fat Greek Yogurt - 2 tablespoons
Oil - 2 tablespoons (I used olive oil)
Kasuri Methi/Dried Fenugreek Leaves - 2 tablespoons
Crushed Red Pepper Flakes - 1 teaspoon
Hing/Asafoetida - a pinch
Salt - to taste
Warm Water - ¼ cup approx. (to knead the dough)
Rice Flour - to help rolling the dough
Unsalted Butter - 2-3 tablespoons (for drizzling over the rotis)

Method:

• In the food processor with the dough blade attached, add chickpea flour, carom seeds, Greek yogurt, oil, dried fenugreek leaves, crushed red chilli flakes, asafoetida and salt.

• Pulse it a few times to get a crumbly texture. Then add warm water gradually to form a stiff dough.

• Remove the dough from the processor, apply a little oil and knead the dough into a smooth ball.

• Cover this dough with a wet paper towel/cloth and set it aside for 10 minutes.

• After 10 minutes knead the dough once again, divide it into six equal parts and roll them into smooth balls using your palms that have been greased with oil.

• Roll out each ball into a circle with a rolling pin, using rice flour to dust the rolling board, pin and dough to prevent sticking.

• Place this on a heated pan and cook till bubbles appear.

• Flip to the other side and cook for another 10-12 seconds.

• Now place this roti on a direct flame as you would do for a phulka and cook both sides for a few seconds till they brown well and give out a nice aroma.

• Finally, remove from flame and drizzle/apply some unsalted butter on the rotis.

Serve hot with any dal/sabzi or yogurt.

Handy Tip:

The besan rotis are a bit on the dry side, so serve hot. If you need to store to serve later, cover it with aluminum foil and warm it again before serving. As they cool, the rotis get drier.

You can use ghee (clarified butter) to apply on the rotis at the end.

You could knead the dough by hand, I just find it more convenient to use the food processor. If kneading with your hands, be sure to grease your palms thoroughly as the dough will be very sticky.