Besan Masala Roti – Spicy Gram flour flat bread

Chickpea flour is literally that. Chickpeas (Garbanzo beans) roasted and then milled into flour. And hence its very high on protein and other nutrients and rather low on GI.

Since it has no gluten, it is hard to make soft, fluffy breads/cakes out of it the traditional way. And hence various other methods are used to incorporate this wonder flour into the meals. Some of the recipes which I have prepared using Besan are:

Maharashtrian Zunka | Besan Laddu in microwave | Besan ki barfi 

Indian flatbreads, as you may know, are called Roti or Chapati. And hence this flatbread is called Besan ki Roti, i.e. Chickpea flour flatbread. Traditionally some spices are added to this and served with yogurt or a dry sabzi (stir-fry) . Or it can simply be eaten on its own, aside with Chai/Coffee etc. as a snack . Owing to this its suitable to carry for travel purposes.

Other Indian flatbreads you may like:-

Alu Paratha | Paneer dhaniya paratha | Perfect Laccha Paratha | Green peas paratha | Mix Veg paratha | Alu palak Paratha | Malabar pathiri 

What you need?

• 2 cups besan (Gram flour/ Chickpea flour/Garbanzo beans flour)
• 1 cup wholewheat flour
• 3 tbsp oil
• 2 tablespoons yogurt (dahi)
• ½  tsp salt OR to taste
• ½  tsp red chili powder, coriander powder
• 1 tbsp dry fenugreek leaves (kasoori mathi)
• Pinch of asafetida (hing)
• Approx. ¼ cup of water, use as needed

How to make?

Combine all the dry ingredients in a bowl mix well.  Add oil and yogurt to the mixture and rub between your fingers to get a crumbly mixture. Oil your palm, and knead the dough using minimum water only if needed. You should have a medium firm dough at the end, which should not be sticky.

Keep the dough aside and cover using a damp muslin cloth, let it rest for 20 minutes.

When ready, pinch small balls from the dough and roll over to make a chapatti. Heat a heavy griddle or pan aside, turn the flame at medium-low. Place the roti on the griddle, let it cook for a minute. Flip the side, and cook it pressing from sides to ensure even cooking. Keep the flame low.

Once cooked from both sides, serve with a dollop of butter or Ghee on top.

Store in a covered container or wrap  in foil, since these become quite dry to eat when kept open at room temperature. Consume within 2 days.

 

Notes:

Besan is easily available at Indian grocery stores. It looks like cornmeal but the name tag should define the content

Keep your palms oiled while kneading the dough since it would stick a lot initially, until it gets smooth and pliable.

You may add some chopped greens like spinach or fenugreek leaves or dill leaves to this roti, especially if you plan to take these for travel.

These rotis would taste best with dry potato dishes (Alu sabzi)  like- Pudina dahi alu | Jain style Alu sabzi | Methi alu | Simple South Indian style Alu sabzi 

Another one of my favourite travel flatbread is  this Punjabi Daal ka Paratha, made using leftover lentil curry