Masala Rotis

by Tarla Dalal

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As the name suggests, these Rotis are masaledar and delectably spicy! If you want them even spicier, you can add finely chopped green chillies. Whole cumin seeds impart taste and crunch to the Rotis, and you can also add carom seeds (ajwain) or sesame seeds for more crunch and taste. asafetida, which is faintly noticeable in these Rotis, is a digestive aid and helps prevent flatulence (gas) and hence used in daily cooking.

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Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Makes10 thin rotis
Show me for thin rotis

Ingredients

1 cup whole wheat flour (gehun ka atta)
3 tbsp soya flour
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 to 3 pinches of asafoetida (hing)
1/2 tsp cumin seeds (jeera)
1 tsp soya oil
2 tbsp finely chopped coriander (dhania)
salt to taste
1/8 tsp soya oil for kneading
whole wheat flour (gehun ka atta) for rolling
2 1/2 tsp soya oil for cooking

Method

Combine together all the ingredients in a bowl and knead into a soft, smooth dough using enough water and keep aside.
Knead again using soya oil till smooth and divide the dough into 10 equal portions.
Roll out one portion of the dough into 150 mm. (6") diameter thin circle.
Cook the roti on a non-stick tava (griddle) over a medium flame using ¼ teaspoon of soya oil till both sides are golden brown.
Repeat with the remaining portions to make 9 more rotis.
Serve hot.

RECIPE SOURCE : Soya Rotis & Subzis