Tuesday, 31 October 2017

Besani Roti/Besani Tikki

Before I started drafting this post I did a quick Google search and found many results for besan roti…but none for exactly this. Though this is also called roti it is not like a roti, but more like a tikki. Unlike a roti this is smaller, about palm sized and thick.

I can easily say this is one of the hubby’s favourite breakfast item. I learned how to make this from my co-sister in law. She makes it very well. Let’s now get down to the recipe. It uses very basic ingredients available in every Indian kitchen.


1 cup of besan,
½ cup of whole wheat flour,
1 medium sized onion,
Green chillies to taste,
Coriander leaves (I didn’t add this time),
½ tsp powdered turmeric,
½ tsp cumin seeds,
¼ tsp ajwain,
½ tsp finely chopped ginger,
Salt to taste


Chop the onions and green chillies into coarse pieces. Since this is a rustic village recipe the onions and green chillies have to be cut roughly. Chop the coriander leaves too.

Mix all the ingredients and knead into a tough dough using water.

Divide this dough into balls of the size of a small orange. Pat it into a flat disc about palm size using a little dry flour. It is normally just patted with hand as it need not be thin, but you can also use a rolling pin.

Heat the tawa and place about two of three at a time. Cook it on a low flame till done, turning periodically. This has to be done on low flame otherwise it will get burned from outside and will be uncooked inside.

Apply some butter and serve this with spicy ginger and green chilli chutney.