How to make Masalewali Roti Recipe - Layered roti made with spiced dough

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Whole wheat flour (atta) ( आटा ) , Carom seeds (ajwain) ( अजवाइन )

Cuisine : Indian

Course : Breads

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Masalewali Roti

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Masalewali Roti checkout Palak Aur Paneer Parantha , Baguette , Sweet Roti , Thepla . You can also find more Breads recipes like Appam, Khasta Missi Roti, Dal Chawal Parantha, Quick Bhature. Or try out these recipes from Indian Cuisine like Red Chilli Garlic Chutney, Jaggery Rice, Jamun Shrikhand, Shimla Mirch ka Achar.

Masalewali Roti Recipe Card

Masalewali Roti
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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Masalewali Roti

  • Whole wheat flour (atta) 2 cups + for dusting

  • Carom seeds (ajwain) 1/2 to taste

  • Salt teaspoon

  • Chaat masala 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Ghee 1 teaspoon

Method

Step 1

Mix together wheat flour, salt and carom seeds and knead into a dough with sufficient water. Cover and keep aside.

Step 2

Divide the dough into equal portions and roll into balls. Dust with a little dry flour and roll into roti.

Step 3

Apply ¼ tsp ghee on the roti, sprinkle red chilli powder chaat masala and dry flour.

Step 4

Make a cut in the roti from the centre outwards and roll it in the shape of a cone to make layers.

Step 5

Press this cone and roll it back into a roti.

Step 6

Heat a non sticktawa. Place the roti on it and cook till the underside is done. Turn it over and cook on the other side too. Apply a little ghee on both sides and cook till golden.

Step 7

Remove from tawa, sprinkle some chaat masala and crush the roti to separate the layers. Transfer into a serving plate and serve hot.

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