Sanjeev Kapoor

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Indori Masala Roti

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Onions and fresh mint leaves are the main flavours of these rotis.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 6-10 minutes

Servings : 4

Indori Masala Roti

Main Ingredients

Whole wheat flour (atta), Onions


Madhya Pradesh



Level Of Cooking



  • Whole wheat flour (atta)
    2 cups
  • Onions finely chopped
    2 medium
  • Fresh mint leaves finely chopped
    1 cup
  • Salt
    to taste
  • Green chillies chopped
  • Asafoetida
    1/2 teaspoon
  • Dried pomegranate seeds (anardana) roasted and crushed
    1 teaspoon
  • Garam masala powder
    1 teaspoon
  • Oil
    for cooking


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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