Besan Masala Roti

In a large mixing bowl, combine whole wheat flour and besan. Add ajwain, cumin seeds, red chilli powder, turmeric powder, coriander powder, amchur, and salt. Mix the dry ingredients well.

Add finely chopped onion, finely chopped green chillies, and chopped coriander leaves to the flour mixture. Mix to distribute evenly.

Add water gradually and knead into a medium-soft dough — slightly stiffer than regular roti dough. The besan makes the dough a bit crumbly at first; keep kneading until smooth.

Drizzle 1 teaspoon of oil or ghee over the dough, knead once more, then cover with a damp cloth and rest for 15 minutes.

Divide the dough into 8 equal portions and roll each into a smooth ball.

On a lightly floured surface, roll each ball into a circle about 15–18 cm in diameter and 3–4 mm thick. Besan dough is less elastic than plain wheat dough, so roll gently.

Heat a tawa (griddle) over medium-high heat until hot.

Place a roti on the hot tawa. Cook for 1–2 minutes until small bubbles appear on the surface and the underside has light brown spots.

Flip and cook the other side for 1–2 minutes. Then flip again and press gently with a folded cloth to encourage even cooking and slight puffing.

Apply ghee generously on both sides and cook for another 30 seconds until the roti is golden and slightly crisp.

Serve hot with yogurt, pickle, or a simple dal.