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..
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 turn into a papad (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:
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.
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!
Besan ki roti, also known as besan masala roti, is a traditional dish popular in Pakistani cuisine, commonly enjoyed in many Asian households...
Ingredients:
- 350g, gram flour
- 2 tbsp, chopped onion
- 2 tbsp, chopped coriander
- 1.5 tsp, chopped green chilies
- 1/2 cup, water
- 1.5 tsp, red chili powder
- 1/3 tsp, black pepper
- Salt to taste
- 2.5 tbsp, crushed spices
For
crushed masala:
- 1 tbsp coriander seeds
- 1 tbsp pomegranate seeds
- 1 tsp, cumin seeds
- 1 tsp, black peppercorns
How to Make Besan Roti With Liquid
Dough?
Preparation for Making Besan Roti:
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.
Whisking the Gram Flour:
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.
Cooking Besan Roti:
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.
Serving Tips:
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!
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