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.