How to make Masalewali Roti -

Layered roti made with spiced dough

Sanjeev Kapoor

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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For more recipes related to Masalewali Roti checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Oats Mini Rotis Bikaneri Parantha Thepla Lehsuni Methi Parantha

Masalewali Roti

Masalewali Roti Recipe Card


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.    

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Masalewali Roti Recipe

  • 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.