Besan Ki Masala Roti Recipe - Gram flour rotis stuffed with mixed spices.

This recipe is from the book Marwari Vegetarian Cooking.

Main Ingredients : For roti, Gram flour (besan)

Cuisine : Rajasthani

Course : Breads

Besan Ki Masala Roti

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Besan Ki Masala Roti Recipe - How to make Besan Ki Masala Roti


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • For roti

  • Gram flour (besan) 1 cup

  • Whole wheat flour (atta) 1/2 cup

  • Salt to taste

  • Pure ghee 2 tablespoons

  • For masala filling

  • Cumin powder 1 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Green chilli chopped1

  • Salt to taste

  • Dry mango powder (amchur) 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Pure ghee 1 1/2 tablespoons


Step 1

Combine all the ingredients for the masala filling in a small bowl. Divide into eight portions and set aside.

Step 2

Combine all the ingredients for roti and knead into a soft dough using water as required. Divide the dough in eight portions and make balls.

Step 3

Roll out each ball into a four inch disc and place one portion of the masala filling on to it.

Step 4

Fold into half and thenagain in half to make a triangle. Roll out again to make a triangular roti.

Step 5

Repeat the same with the remaining portions. Heat a tawa and fry each roti with a little ghee till both sides are golden brown.

Step 6

Apply a little ghee and press it gently between your palms. Serve hot.