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!

                                                                 

Crispy Puri Paratha Recipe

Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients: plain flour, ghee, semolina, and salt. This puri paratha is one of the most popular recipes in Pakistan. This puri paratha is easily available in all roadside restaurants and restaurants in Pakistan.

This recipe is prepared in two ways. Firstly, knead the soft dough and rest it for at least 2 hours. Then roll it out and apply ghee paste inside the roti and fold it like a paratha, and then again rest it by applying oil over the dough balls to make them crispy and crunchy.

                                

Finally, deep fry them like apuri. This recipe is a combination of paratha and puri. This is the reason it is called Puri Parath. a

Here, I used some semolina to make crunchy paratha, but if you don’t like crispiness in paratha puri, you can skip the semolina from the recipe. Poori paratha is usually served with Barbecue items. Well, this puri paratha goes well with tea or an omelette. Personally, I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.

More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha 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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In a large mixing bowl, sift the flour, then add semolina, ghee, and salt. Mixx thetogether. Rub the flour with semolina and ghee until it turns to crumble.

                     

Now start kneading the dough by adding water little by little to a soft dough.

              

Apply a little oil over the dough and leave it to rest for around 2 hours

                  

Cover the dough with plastic cling wrap or a kitchen napkin.

            

Meanwhile, in a small bowl, take plain flour and ghee

                  

Mix them together very well and set them aside.

             
                     

Punch the dough down and apply some oil to the dough. Make 4 equal balls out of the dough.

Give it a dough ball shape and place it on a tray/plate.

                   

Spread some oil on the working surface, take a dough ball and roll the thin roti around 10-12 inches in a round shape. Apply the prepared ghee paste on it

                    

Roll it like a rope, and then again apply the paste over the rope, and then fold it like a snail, pressing the end gently in the middle. Slightly press the paratha ball, and place it on a tray or plate.

             

Repeat all the processes with the remaining dough balls, prepare all paratha balls,s and place them on a tray. Aga, apply some oil over prepared puri balls and let them rest for around 20 minutes.

              

Take a prepared paratha dough and roll it into a round shape, 6- 7 inches in size

Meantime heat the oil or ghee in the wok.

              

Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat. Flip the puri and keep frying until a light golden colour. Transfer to the brown paper or kitchen paper to remove excess oil.

                     

Puri paratha is cut into four pieces. 

              

Now transfer to the serving plate.

               

And serve with tea, kababs, or barbecue items 

           

Aloo Paratha Recipe

Aloo Paratha | Stuffed Paratha || How to Make Aloo Paratha Recipe with step-by-step photos 

Aloo Paratha is made from unleavened dough that is stuffed with a mixture of spicy mashed potatoes. The dough is rolled out and cooked on a hot Tawa with butter or ghee. It is typically served with butter, chutney, and yogurt. My aloo paratha recipe is simple and straightforward—

This is a dish commonly made in households across Pakistan. It consists of boiled mashed potatoes mixed with spices, which are then stuffed into the dough before being rolled out and pan-fried.

A type of stuffed flatbread is a delicious and satisfying breakfast option, especially when paired with hot coffee or tea. It's also a great choice for iftar, served alongside raita and chutney. You can adjust the spice level of the paratha to your preference, adding more or less salt and red chili powder according to your taste.

Also, you can cook the potatoes with some oil and temper them with cumin before adding all the spices. It just varies from person to person. I straightaway added all the crackle spices, roasted spices, powder spices, and green spices to the grated potatoes. There’s no right or wrong way here to make aloo paratha; it always tastes good no matter how you make it. So, let the go-ahead. 

Tips to make a good Aloo Paratha:

The key to making a good paratha lies in kneading a soft dough and rolling the paratha evenly. Once you have that down, you can stuff it with your favorite ingredients—spiced potatoes, in this case—and then fry it on medium-high heat.

 

Make sure that your tawa (skillet) is hot before placing the paratha on it. If it's only medium hot, the paratha will take longer to cook, resulting in a texture that is "not so soft."

 

This paratha is also vegan. While many people enjoy their parathas made with ghee, you can substitute oil for frying if you want to keep it vegan. I love ghee, but when it comes to my parathas, I prefer using oil.     

If you have tried this Aloo Paratha, 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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First, take all ingredients and prepare all veggies like potato, ginger, coriander leaves, and green chili.

              

Dry roast all whole spices, coriander and cumin seeds, pomegranate seeds, whole red chili, and black peppercorn on low flame for 2 minutes 
                        

Grind roasted spices coarsely and set aside.

                           

                          

Take 2 cups of the flour along with salt in the bowl/tray.

Start kneading the dough till the dough is formed.

           

Cover the dough with a kitchen towel and rest it for 15 minutes. Set aside...

                             

Heat the oil in the frying pan, and add mustard seeds, and let them crackle for 10 seconds, and then add chopped green chilies, and grated ginger with curry leaves, and fry them with oil for 1-2 minutes.

                

Add spices to the mashed potato, mix them well, transfer tempering ingredients along with roasted spices to the potato mixture, and mix them very well. well

Keep mixing by atheurther remaining ingredients. 

                             

Leave it for 10 minutesto rest, then cover the lid. 

                      

Then make an equal-sized ball of potato dough.

                                                    

Divide the equal portions of the dough. 

Give them all into ball shapes and flatten them between the palms.

     

Take one dough ball at a time, spread it with the help of a finger, and apply a little oil/ghee. Roll the dough like a thick rope and fold it like a snail shell.

                

Repeat the same process with all remaining dough balls.          

                      

                                                   

Now take one paratha ball at a time and roll it about 2-3 inches in a round shape. Place one potato ball in the center of the rolled ball. Bring all the edges together and pinch to seal the edges.                        

                      

Repeat the same process with all remaining stuffed balls.

                                                                

Flatten the stuffed ball using your hands, using your rolling pin, and roll the dough to a circle of 7-8 inches in diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn around automatically.

                                                                                                            

                                   

Transfer the rolled paratha onto the hot Tawa.

                             

Cook the side for a minute or two and then flip over, apply oil [around 1/4 teaspoon] on the half-cooked side, and flip again.

                                    

Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
                     

Repeat the same process with the remaining stuffed balls.
                                  

Aloo paratha is ready to serve with raita, chutney, and pickle