Haryanvi Besan Masala Roti

Ingredients

• 110 g besan (gram flour)
• 120 g whole wheat flour
• 1/2 tsp turmeric
• 1 tsp ajwain (carom seeds)
• 1 tsp salt
• 120 g plain yoghurt
• 100 ml water, approximately
• 1/2 tsp red chilli powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp amchur
• 4 tbsp ghee
• White butter and jaggery, to serve

Before you cook

• Whisk the besan, wheat flour, turmeric, ajwain and salt together in a bowl.
• Stir in the yoghurt, then add the water a little at a time and knead for 5 minutes into a firm dough.
• Cover the dough and rest it for 20 minutes.
• Mix the chilli powder, ground cumin, ground coriander and amchur in a small bowl to make the dusting masala.
• Divide the dough into 8 balls.

Steps

1. Roll one ball into a 10 cm disc.
2. Brush the disc with a little ghee and dust a pinch of the spice mix evenly over it.
3. Fold the disc in half, brush it with ghee again, then fold it into a triangle.
4. Roll the triangle out to about 15 cm, keeping the layers intact.
5. Heat a tawa over medium heat for 2 minutes.
6. Lay the roti on the tawa and cook for 40 seconds until the surface dulls.
7. Flip it and cook for another 40 seconds until brown spots appear.
8. Spread half a teaspoon of ghee on each side and press the roti with a folded cloth until it puffs.
9. Cook the remaining rotis in the same way.
10. Serve hot with a spoonful of white butter and a piece of jaggery.