Besan Ki Roti Recipe ( Besan Masala Roti )

                                                                           

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 amount of water, whisking continuously until the mixture becomes light and fluffy. This step is essential for achieving a crispy, airy texture in the final product and 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.

You May Like These:

Besan Ki Roti

Keema Paratha

Stuffed Paratha

Masala Paratha

Chicken paratha

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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!

                                                                 

Beef Grail Recipe

Beef Grail | Dry Beef Curry || How to make Beef Grail with step-by-step photos and video

Beef Grail is a simple and easy meat dish, content with meat and spices, prepared with few spices, mainly originating in Patna, Bihar, India. Those readers who belong to a group where they can actually understand this dish.

If it is said it is not wrong, beef grail is one of the unique recipes made in the Bihari household. I am making grail with calf(cow) meat; you can even use mutton and lamb as desired.
                             
                                                                                 

My Latest Video: Beef Grail:

This is a family recipe that my mother and grandmother used to cook for Eid al-Adha. I thought, why not share it during Eid al-Fitr, especially when people are often tired of having too many sweets? 

 

This unique and tasty recipe can really refresh your palate. Once you try it, you won’t be disappointed! While I won’t say it’s a quick recipe, it is easy to prepare and can be ready within an hour, depending on the quality of the meat. 

 

This delicious dish can be served with rotis, naan, or slices of bread. Let’s get started on how to cook beef gravy with step-by-step photos!

                                                    

                                                         

You may like these:

Mutton magaz masala

Mutton cheeseburger

Fried mutton chops

Peshawari chapli kabab

Mutton Kunna Recipe

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

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Firstly, wash the meat very well under running water so that blood can be removed from the meat.

Rinse and chop onions, ginger, and garlic. In the grinder jar, put onions, ginger, cloves of black cardamom, and black peppercorns, and blend them well until a smooth paste.

Take a separate bowl, put the beef in it, then add the onion paste, mix them well, and keep them in the fridge to marinate for around 30 minutes. Meantime, boil water in the saucepan to add the grail.

Note: You may have noticed that I always use boiled and hot water for cooking. The reason is that when you add plain water to the curry or rice, cooking will stop immediately, and you can’t get the actual result that you want.

                                   

  
After 30 minutes, place the cooker on the stove, then add oil, heat it, put marinated meat into the pot, and keep stirring until the oil separates.

Then add 1-2 cups of boiled and hot water.  
Bring it to a boil, then cover the lid for 30-40 minutes on medium to low flame until the meat is tender. If you see the water in the gravy dry up over a high flame.

         

Note: There isn’t much gravy in this recipe like other meat curries. Right after squeezing lemon juice, add black pepper and grated ginger. Simmer it for 2-3 minutes on a very low flame.

Now the beef grill is ready to serve with chapatis, rumble roti, naan, and tandoori roti.
                 

Mango Ice-cream Recipe | Homemade Ice-cream

                                                             

Mango Ice-cream| Homemade Ice-cream || How to Make Mango Ice Cream at Home with Step-by-step Photos and Video

Mango ice cream is a rich, creamy, and sweet frozen dessert that is the most popular during the summer season or even after summer_there are many flavors of ice cream available easily in every second shop/store in Pakistan. There was a time when people used to go to ice cream parlors to eat and buying, and it became even more costly 

But now this trend is almost finished just because most people enough aware that they can make ice cream or kulfi at home within their budget, and where just two people were eating ice cream right there, now all family members can eat ice cream by making it at home on a minimum budget

No hard and fast rules to making ice cream at home quite an easy and simple method, and putting in the desired flavor is up to you                         

                         

My Latest Mango Ice-cream Recipe:

So here I made mango ice cream with a few ingredients, you can add the flavor of your choice, such as vanilla, pistachio, or chocolate

InshaAllah, I will share all the flavors one by one, but the problem is that currently we are facing electricity problems in Karachi, plus in so hot weather, think about how much we are suffering anyway, but try my best to I could post those recipes that are related to the summer season

For more similar recipes:

Khoya kulfi

Falooda kulfi

Strawberry soufflé

Cold coffee

Chocolate brownie with vanilla ice cream

If you have tried this Mango Ice cream Recipe, 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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Ingredients:

Mango:

To make delicious mango ice cream, start by selecting a sweet mango. Dice the pulp of the fresh mango and blend it into a puree without adding any water; the amount of puree should be double that of the cream you use.

Cream: For the cream, opt for good-quality whipped cream to achieve the best results. Ensure that the cream is well-chilled before you start beating it. For optimal texture, the cream should achieve soft peaks; if it becomes too stiff, it may lead to an icy texture in your ice cream.

Condensed milk: As for condensed milk, you can either make it using a recipe shared in a previous blog post or purchase it from the market. If you prefer, powdered sugar can be a substitute for condensed milk.

Mango essence: Mango essence is ideally used in this recipe, but if you don’t have it, vanilla essence works as a good alternative.

Food Color: Lastly, yellow food color is vital for the recipe. Use liquid drops instead of powder, as the powder can impart a bitter taste. A few drops should suffice; adjust according to your preference for color, but keep in mind that too much can make it overly dark.

                                                                  

Recipe Tips:

When making ice cream in Pakistan, it's best to use either whipped cream or dairy cream. I recommend using dairy cream with a fat content of 25%. Adjust the amount of condensed milk based on the sweetness of the mango pulp you are using. If you opt for canned mango puree, modify the sugar content according to your taste preference. Avoid adding water when blending the mango pulp. For this ice cream recipe, I have used cream with 25% fat. The best mango to use is sweet, ripe, and aromatic varieties, such as Seenri. Once you've combined the mango puree with the whipped cream, do not mix for too long—stop mixing as soon as the ingredients are well blended.

                                                          

To prepare mango puree, peel the mango and dice the pulp of fresh mango into chunks. Blend it into a smooth puree without using any water. Or you can use canned mango puree. Mango puree is ready.

                             

                                         

                                                            

Take a large-sized bowl to add chilled cream and start beating the cream with the help of an electric beater on medium speed

                          

Keep beating till the cream has reached soft peaks

                                   

Now add condensed milk and mango puree and mix well with a spatula until everything is incorporated  

                                                       

At the end, add mango essence and yellow food coloring.

                                 

Stir to mix them up with a spatula 

                                       

Take an airtight container, transfer half the quantity of the mango mixture into the container, tap it down a little, then add mango chunks over the ice cream batter

                                   

Add a second layer of ice cream batter over the chunks and place some chunks again over the batter. These chunks will enhance the taste of the ice cream bite.           

                                                     

Cover the lid tightly with cling wrap to prevent ice cream from crystallizing. Then, close the lid and refrigerate for at least overnight or for 12 hours.

                                  

After 12 hours or overnight, take the ice cream container out of the fridge. Leave it on the slab for a while, then remove the cling wrap from the top

                                                    

Then wet the scoop in warm water, and scoop out the ice cream into the serving ice cream glass

                                       

You can see the texture of the ice cream

                                   

                                                       

                 

Mango ice cream is ready to serve or eat

                   

                                                              

Share and Enjoy!