Sanjeev Kapoor

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Masalewali Roti

Layered roti made with spiced dough

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

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Masalewali Roti

Main Ingredients

Whole wheat flour (atta), Salt

Cuisine

Gujarati

Course

Snack

Level Of Cooking

Medium

Calories

1338

Carbohydrates

208.3

Protein

36.3

Fat

40.1

Fibers

36.5 gm

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Ingredients

  • Whole wheat flour (atta)
    2 cups + for dusting
  • Salt
    to taste
  • Carom seeds (ajwain)
    1/2 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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