Yummy Traditional

Besan Ki Roti Recipe | Besan Masala Roti

besan ki roti recipe with step by step photos and video

Besan Ki Roti Recipe | Besan Masala Roti with step-by-step photos and video....

Besan ki roti, also known as besan masala roti, is a traditional dish popular in Pakistani cuisine, commonly enjoyed in many Asian households. One of the challenges in preparing this dish arises from the kneading process, particularly when the dough becomes sticky, making it difficult to handle and roll out.

The current monsoon season often calls for savory, comforting snacks, making this the perfect time to prepare something flavorful. A simple yet delicious option is besan masala roti made with a liquid dough, which streamlines the cooking process.

For a detailed recipe, watch my video where I explain the steps one by one..

My latest Besan Ki Roti Video:

Key Recipe Notes:

Liquid Dough Consistency:

Achieving the right consistency of the liquid dough is crucial. If the dough is too thick, the besan roti may end up undercooked and lacking crispness. Conversely, if the dough is too watery, the roti can become a papad (a thin cracker) and may stick to the cooking surface. The ideal consistency is moderately thin, allowing the batter to spread easily in the pan.

Cooking Surface:

While besan ki roti can be cooked on an iron tawa when using solid dough, it is recommended to use a die-cast nonstick pan or tawa for the liquid dough version. A small amount of oil can help prevent sticking.

Preparation Method:

Start by dissolving gram flour (besan) in a small quantity of water and whisking continuously until the mixture becomes fluffy and light. This step is essential for achieving a crispy and airy texture in the final product, preventing the roti from becoming dense and soggy.

Seasoning and Flavoring:

To enhance the taste, it is important to incorporate seasoning. This can be achieved by dry roasting and grinding spices such as pomegranate seeds, coriander, cumin, and black pepper. Skipping this step may lead to a less flavorful roti. These spices can also be conveniently used in other dishes, such as aloo paratha.

By following these guidelines, you can enjoy the delightful flavors of besan masala roti, perfect for the rainy season or any time you crave a snack.

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How to Make Besan Roti With Liquid Dough

Step 1:

To begin our flavorful journey into making besan roti, we must first prepare a delightful blend of spices known as besan roti masala. Start by taking a handful of pomegranate seeds, coriander seeds, cumin seeds, and black peppercorns.

Place these ingredients into a grinding jar and pulse them until they are coarsely ground. This aromatic mixture will add a wonderful depth of flavor to our roti.

Next, finely chop a medium-sized onion, a handful of fresh coriander leaves, and a couple of green chilies. Set these vibrant ingredients aside, as they will enhance both the taste and the texture of the roti.

STEP 2:

In a spacious mixing bowl, measure approximately 2 cups of gram flour (also known as besan). Slowly begin adding water, a little at a time, while stirring with a whisk. The goal is to dissolve the flour completely, creating a smooth mixture.

Once all the flour is blended, vigorously whisk the batter until it becomes light and fluffy. This step is crucial, as it ensures your besan roti will be delightfully crispy and airy when cooked. Now it's time to infuse the batter with flavor.

Incorporate spice powders such as garlic powder, salt to taste, black pepper, and red chili powder. Don’t forget the coarsely ground masala we prepared earlier! Mix everything thoroughly until the spices are evenly distributed.

Finally, gently fold in the chopped onion, fresh coriander, and green chilies. Make sure to adjust the spice levels according to your preference. You want the flavors to be just right!

Importantly, avoid adding baking soda or baking powder to this mixture. Since we've whisked the batter well, the natural fluffiness will prevent the roti from tearing during cooking.

Once everything is combined, let the batter rest for about 30 minutes. This rest period allows the flavors to meld beautifully and contributes to a better texture.

Step 3:

After the 30-minute resting period, give the besan mixture a good stir again. If the batter appears too thick, don’t hesitate to add a little more water to reach the desired consistency. Adjust the salt at this stage if needed, ensuring the flavors are perfectly balanced.

Now, heat a non-stick pan over medium heat and grease it lightly with oil. Once the pan is hot, pour a ladleful of the besan batter into the center of the pan and spread it gently into a round shape, about the thickness of a typical roti.

As the edges begin to dry out, drizzle a little oil or ghee along the perimeter. Carefully flip the roti over once it’s golden brown on one side, and apply a bit more oil or ghee on the other side too.

Continue flipping and rotating the roti until it achieves an even golden-brown color on both sides. This process should create a wonderfully crispy texture.

Once done, transfer the besan roti to a kitchen towel to absorb any excess oil. Repeat the cooking process for the rest of the batter until all the rotis are prepared.

Your deliciously crispy besan roti is now ready to be served! For an extra touch of indulgence,

Serve it hot with a dollop of butter, paired with a side of garlic chutney or dahi (yogurt) chutney. The combination of flavors is sure to be a hit! Enjoy your meal!

Garlic Chilli Chutney Recipe | Lehsun Chutney

Sana Rasheed Add Comment

chilli-garlic-sauce-with-step-by-step-photos

Garlic Chilli Chutney | Lehsun Chutney with Step-by-Step Photos and Video.

Garlic Chilli Chutney is a fiercely hot and tangy sauce. A straightforward and simple sauce is prepared with garlic, dry whole red chilies, along some basic spices. It has more flavor and effectively enhances the taste of any food. This is a side dish of any snack items.

This homemade chili garlic sauce recipe packs all the same fiery flavor as the spicy condiment found at restaurants.

Making your chili garlic sauce allows you to adjust the flavoring, adding sweetness to offset the heat or additional vinegar to bring out another dimension. This is a very flavorful and aromatic sauce, but to make this sauce, first, these safety rules must be followed.

My Latest Garlic Chili Chutney:

Precaution Tips:

Peppers, even dried ones reconstituted in water, contain oils that can burn sensitive skin. These oils don’t wash off easily, which means once they’re on your hands, it’s only a matter of time before you rub your eye or nose and wind up in tears.
So, wear a pair of powder-free nitrile gloves or, if you don’t have any, slather your hands with butter before you begin working. The butter will act as a barrier between your skin and the peppers’ oils, which will come off your hands when you wash them.

Protect Your Eyes and Mouth, Too

Consider eye protection. This isn’t just about the occasional pepper squirting directly at your eye, which is a definite risk when you’re working with a pound of them. It’s also to protect you from the danger of forgetting that you’re working with hot peppers and rubbing your eye — you’ll poke your glasses instead.

Breathe through your mouth.

I learned this the hard way: when you’re standing over your food processor whirring a pound of chili peppers, they are going to be fumed. Lots of fumes. Taking a deep breath through your nose at that point might clear your sinuses momentarily, as it did mine.

Then it will produce an incredible burning pain that will lead to congestion like you’ve never known before. Protect yourself by breathing through your mouth!

Use Milk to Banish the Burn

If you’ve ignored all of the tips above and wind up with burning hands, whole milk will ease the pain. MythBusters put a variety of treatments for pepper burns to the test and found that whole milk works best, whether applied to the skin or guzzled down after eating something spicy.

Hopefully, these tips haven’t scared you off because this recipe is simple to make and incredibly delicious, whether you use dried peppers or fresh ones.

If you have tried this Chilli Garlic Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, firstly, we soak the dry whole chilies in warm water for an hour.

soak-the-whole-red-chillies-in-warm-water

Remove the skin of the whole garlic clove.

In a blender jar, put peeled garlic with spices and blend them till they turn into a smooth texture.

Take one saucepan to add 1 tbsp of oil. Heat the oil and pour all the garlic mixture into the saucepan.

Sauté the mixture on a low flame till the rawness disappears.

Take it out of the bowl/bottom.

Now the garlic sauce is done to serve

With kebab, cutlet, pakora, samosa, and aloo paratha, it's rapidly replacing ketchup

You could use this chutney for a week under refrigeration.

Dahi Chutney Recipe | Spiced Yogurt Dip

Sana Rasheed Add Comment

dahi-chutney-recipe-with-step-by-step-photos

Dahi chutney | Dahi ki chutney | Spiced Yogurt dip With step-by-step photos

Dahi chutney is a spiced and flavored yogurt sauce made with a few basic spices and herbs. It is popular as a side dish with biryani and pulao or as a dip with fried fish and fried chicken.

This chutney resembles green raita chutney. It is an excellent condiment or a dip for most Pakistani snacks or deep-fried fritters. The taste of this chutney is a combination of mild and spicy tastes with a mint flavor.

Additionally, I have already shared green raita chutney, quick spicy raita, and cumin raita on my blog. This is another easy and simple version of Dahi chutney. This yogurt chutney can work with boondi, Dahi bhale, and chana chat.

For the best result, follow my detailed step-by-step photo

instructions and tips above the recipe card

Recipe notes:

I used homemade yogurt for this recipe, and I would like to strongly recommend the same for this recipe
Having said that, if you are running short of time, then you can use store-bought yogurt
For additional ingredients, I used milk instead of water. milk maintains the yogurt taste,e whereas water has s thin consistency and lowers the taste of yogurt
I have just used a few leaves of mint to bring the mint flavors into the chutney. Don’t use coriander or a large amount of mint, as Dahi the chutney will become like a green raita chutney.

For more similar recipes:

Bun kabab chutney

Pav kabab chutney

Hot red chili sauce

Chilli garlic sauce

Aloo chutney

If you have tried this Dahi Chutney, then don’t forget to rate the recipe. You can also follow me on social media