Besan Ki Roti
Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
Ingredients:
- 2 cups besan gram flour (available in Indian grocery stores)
- 2 tablespoons oil
- 2 tablespoons yogurt (dahi)
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes
- 1-1/2 tablespoon dry fenugreek leaves (kasoori mathi)
- Pinch of asafetida (hing)
- Approx. ¼ cup of water use as needed
- ¼ cup rice flour for rolling the roti
- Approx. 2 tablespoons butter or ghee (clarified butter)
Method
Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
Divide the dough in 6 equal parts. Make them in smooth balls.
Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
Heat the skillet over medium high heat. Note: Heavy skillet works best.
Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
Comments
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Shubh Schiesser
October 17, 2017 at 5:15 pmI am severe seliac patient. I can only eat gluten free. I can’t tolerate yogurt. So what else can I add to make Baden ki Roti?
Manjula Jain
October 21, 2017 at 8:38 amShubh, make the dough with water
Martyna
March 13, 2018 at 9:51 amManjula, my issue is the Roti got quite hard, its not really flexible – shall i add more oil?
Manjula Jain
March 19, 2018 at 1:52 pmMartyna, knead the dough well, it should be soft but not sticking to your fingers, also skillet should be moderately hot
Valerie
May 5, 2018 at 9:20 amCan you tolerate soy yoghurt? It can be substituted for people who are lactose intolerant.
Uma
September 6, 2017 at 2:57 amI would like to know few cake recipes which can be made with gluten free flour
Manjula Jain
September 17, 2017 at 10:58 pmUma, I have never made gluten free cake
Tiffany
July 13, 2019 at 8:52 amUma, I have a flour mill and basically mix all kinds of gluten free grains and lentils/small beans to make gluten free cakes and bread. The more you can mix the better it is. Quite frankly, I’ve never written down any of the mixes and sometimes it’s better, sometimes worse, but never as bad as regularly pre-made gluten free flour. Then I substitute regular flour 1:1 with any recipe I liked before going gluten free. One thing I realized is that you want to have some white rice with a sticky texture (sticky rice, risotto), just to make sure that the cake doesn’t fall apart. I also put a pinch of Japanese binder (Kuzu) to make sure it sticks more together. Or add a bit of flaxseed flour.
Evelyn Edgett
December 14, 2016 at 10:19 amI found your channel, very informative. I was wondering, I like to make sweet potato roti with flour. Could it be made with besan flour instead, to produce a gluten free flatbread?
Manjula Jain
December 16, 2016 at 12:18 pmevelyn, that will work
walker pantera
February 25, 2016 at 10:04 amVery nice and simple to follow, thank you, I just bought a new iron tava and am looking forward to using it with this recipe.
Didina
January 13, 2016 at 12:19 pmDear Manjula, I am interested in this recipe but unfortunately due to work I can rarely eat freshly cooked food, so I am interested in knowing if these reheat well in an oven or microwave (if someone has already tried please answer).
Manjula Jain
January 14, 2016 at 9:40 amYes they can be reheated in microwave or over skillet
Didina
January 16, 2016 at 11:56 amThank you very much.
Priyanka
January 9, 2016 at 10:20 pmHello mam..my cusion brother is suffering with wheat allergy…so plz share in whch wheat is nt included….ad helpful also..
Manjula Jain
January 9, 2016 at 11:07 pmPriyanka, on my web site check the gluten free recipes, that should help.
Benny k v
January 2, 2016 at 7:40 ami like to make food
alok
October 9, 2015 at 8:32 amyummy looks nice ,thanks for giving so much to vegetarian cuisine
SevenWinds Mirchi
August 15, 2015 at 6:36 pmHello is buttermilk a good substitute for yoghourt?
Manjula Jain
August 18, 2015 at 2:49 pmSevenWinds Mirchi, that should work
mani
April 26, 2015 at 9:04 amManjula,
Your website has been a great help to me. I refer to your website very frequently to get ideas. We are on a gluten free and dairy free diet. Would this recipe come out OK if I skip yogurt. Any substitutions you can recommend to get the same result. .hanks
Nadia Abdo
March 25, 2015 at 7:26 amHi, can I make these ahead and freeze? How long will they keep in the fridge ad what is the best way to store?
Thanks!
Bridget
March 8, 2015 at 12:42 pmHi Manjula,
I love your site and videos. With these roti, could I use them in place of tortillas for wraps or will they crack when rolled up.
Aloka Peacock
December 4, 2016 at 10:13 amManjula
thanks for your top recipies
some of them I had forgotton.
You r a kind lady sharing your cooking tips with all of your friends around the world. god bless Aloka
Manjula Jain
December 7, 2016 at 10:33 amAloka, thank you
vijaya
November 28, 2013 at 8:40 amAseofida inherently has wheat starch which is not gluten free. Will this recipe still be gluten free?
Manjula Jain
December 21, 2013 at 7:03 amVijaya,
In market gluten free asafetida is available
Ellora
November 30, 2012 at 9:19 amCan you give me, please, approximatly how many grams is for 1 cup, because it’s more easy for me.
Thank you for your so good recipes.
ruchikapodder
October 19, 2012 at 4:54 amnice one i would deffi netlytry this
seema soni
September 23, 2012 at 7:09 pmYour resipy very good.testing
Michelle
September 20, 2012 at 9:57 amThank you SO MUCH for your website. The only way my husband and I get Indian food is at a restaurant. I am going to make this Friday as a treat! As I am unable to eat wheat I really appreciate recipes like this one.
RK
July 29, 2012 at 8:11 pmDo any of you think there is a substitute for the yogurt? I’m trying to make a gluten-free roti that is also vegan. Thank you!!
lajja
October 18, 2012 at 2:43 pmI have the same issue. My son is dairy and wheat allergic. Have you tried using soy yogurt? I haven’t but thought it may work. Also adding grated bottle-gourd/dudhi/lauki/zucchini may work to soften the dough.
Nika
July 28, 2017 at 4:08 pmHi, try potato purée. Cook potato with some water and mash it or blend it
Leona
May 30, 2012 at 8:52 amHing can contain gluten, which brand do you use that is gluten free?
PriyaS
July 30, 2012 at 12:15 pmAll of the imported hing in the US has wheat. I found a local spice store that sells gluten-free hing, and they do sell online in the US: http://www.savoryspiceshop.com/?gclid=CKDRr86NwrECFRGEhwodEFkAJQ.
I actually like this more than the store bought brands as it has more flavor.
Rashmi
May 26, 2012 at 8:33 pmfrom where can I get the skillet the kind you have used in this video. I bought one from Apna bazar, but it is very thin. Also when I make chapatis of whole wheat flour they get dry and hard. I pack lunch for my husband and make chapatis at 8 am By 12 noon they are like papads. Where do I go wrong. I use golden temple whole wheat flour. Pls pls suggest.
With Warm Regards
Deepa
May 15, 2012 at 1:37 pmAunty-ji I love your website. When I am looking for north indian recipes I always say “let me see what Manjula aunty says about it.” Thank you for this recipe! I want to pin the recipe on pinterest but the site is telling me there is nothing pinnable. I just wanted you to know because social networking is very good to increase hits. Thank you!
latha
May 11, 2012 at 9:42 pmyummy aunty i love it easy to make i love all ur receipes i made some of them it really comes very well
Mary Oxendale Spensley
May 7, 2012 at 9:35 amI love these, but I’ve never used this method. Why do you cook them over the direct heat, instead of just leaving them in the pan? I have an electric stove, so what heat level should I use when cooking the partially cooked roti over the wrack?
Manjula Jain
May 7, 2012 at 2:34 pmMary, wrack will work.
Madhuri
May 7, 2012 at 2:31 amLooks very nice and yummy. Love your recipes aunty! thank u so much for bringing out such nice recipes for us when we are away from home and cannot depend much on family back in India due to timing constraint. I owe you a lot 🙂