How to make Indori Masala Roti Recipe - Onions and fresh mint leaves are the main flavours of these rotis.

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Main Ingredients : Whole wheat flour (atta) ( आटा ) , Onions ( प्याज़ )

Cuisine : Madhya Pradesh

Course : Breads

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Indori Masala Roti

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.

For more recipes related to Indori Masala Roti checkout Palak Aur Paneer Parantha , Baguette , Sweet Roti , Thepla . You can also find more Breads recipes like Lehsuni Methi Parantha, Soya Bean Parantha, Makki Di Roti, Capsicum Sweet Corn Parantha. Or try out these recipes from Madhya Pradesh Cuisine like Matar Ke Nimone , Fried Garadu Indori Style, Tamarind Leaves Dal, Indori Masala Roti.

Indori Masala Roti Recipe Card

Indori Masala Roti
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Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Indori Masala Roti

  • Whole wheat flour (atta) 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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