Masala Roti

Masala roti is really easy to make. You may eat it with chunda pickle or yogurt. When I am not in the mood to cook a vegetable entree, I make this roti. Especially, on Sunday for brunch. With very few ingredients required to make this roti, there is not much preparation time involved. The items you'll need to make this are generally readily available within your indian masala spice tray or fridge. Try this recipe and I hope you enjoy it!

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4 (makes 12 Rotis)

Ingredients:

3 cups whole wheat flour

1/4 cup ghee, approximately, plus ghee for brushing

6 teaspoons red chili powder or to taste

6 teaspoons dhana jeera powder (cumin and coriander powder)

6 tablespoons fresh coriander leaves, chopped

3 tablespoons green chilies (adjust according to your heat level), chopped

Salt for flour dough and masala, to taste

Whole wheat flour for dusting

Directions:

1. In a bowl, add three cups flour, salt and water. Knead it into a smooth-soft dough. Rest the dough for 10 minutes. Divide the dough in 12 equal portions and roll them into balls.
2. Dust with a little dry flour and roll into roti shape. Now, in the center, add red chili powder, dhana jeera powder, 1/4 tb chopped green chili, 1/2 tb green chopped coriander leaves, salt to taste and 1 teaspoon ghee. Mix and spread it evenly on the roti. Roll it from the upper side to the bottom in a cylindrical shape. Form it into a ball again (see photo).
3. Press the ball and roll it again back into a roti. Heat the skillet, place the roti on it and cook on moderate heat for three minutes. Turn it and spread ghee over it. Then, spread ghee on the other side and shallow fry over low heat. Cook on low heat until golden brown.
4. Serve hot with chunda, yogurt or both.