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Indori Masala Roti

Onions and fresh mint leaves are the main flavours of these rotis. This is a Sanjeev Kapoor exclusive recipe.

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Indori Masala Roti
Main Ingredients Whole Wheat Flour, Onions
Cuisine Madhya Pradesh
Course Breads
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Indori Masala Roti

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

Method

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  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.
  2. Cover with a damp cloth and let it rest for twenty to twenty five minutes.
  3. Divide the dough into eight equal portions and shape them into balls. Roll out each ball into a medium-sized roti.
  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.
  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.
  6. Serve hot.

Nutrition Info

Calories 1313
Carbohydrates 231.5
Protein 39.6
Fat 25.4
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