How to make Indori Masala Roti - Onions and fresh mint leaves are the main flavours of these rotis.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole Wheat Flour, Onions (प्याज़ )
Cuisine : Madhya Pradesh
Course : Breads
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For more recipes related to Indori Masala Roti checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Cheese and Coriander Parantha, Chicken Croissants, German Loaf, Onion Parantha.
Indori Masala Roti Recipe Card
Madhya Pradesh is a foodie’s paradise when it comes to traditional cuisine which is rich. All the delicacies are sure to suit your palette. Madhya Pradesh cuisine comprises of both vegetarian and non-vegetarian dishes which are eaten and savoured by all. The cuisine of Madhya Pradesh is as varied as its people, its history and its culture.
The traditional food in Madhya Pradesh differs from region to region. In Bhopal, which has a strong Muslim influence, one can eat food that is rich in spices and is famous for its kebabs, Biryani, korma, keema, etc. It is famous for its fish and meat delicacies too. While in Indore and Gwalior you will find many milk based food products.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Indori Masala Roti Recipe
Whole Wheat Flour 2 cups
Onions finely chopped 2 medium
Fresh mint leaves finely chopped 1 cup
Salt to taste
Green chillies chopped 2
Asafoetida 1/2 teaspoon
Dried pomegranate seeds (anardana) roasted and crushed 1 teaspoon
Garam masala powder 1 teaspoon
Oil for cooking
Method
Step 1
Place flour and salt in a deep bowl. Add onions, mint leaves, green chillies, asafoetida, dried pomegranate seeds, garam masala powder and sufficient water and knead into a stiff dough.
Step 2
Cover with a damp cloth and let it rest for twenty to twenty five minutes.
Step 3
Divide the dough into eight equal portions and shape them into balls. Roll out each ball into a medium-sized roti.
Step 4
Heat a non-stick tawa, place one roti at a time on it, and cook for half a minute. Flip it over, apply a little oil on it and flip it again.
Step 5
Apply a little oil on the other side too and cook, turning sides, till both sides are lightly golden. Similarly, make the remaining rotis.
Step 6
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
