Besan Roti (Chickpea Flour Flatbread) – No Dough Mess

Ingredients

• 1 cup Besan (gram flour) (Sifted)
• 1 small Onion (Finely diced)
• 1 small Tomato (Finely diced)
• 1-2 pieces Green chili (Finely sliced; adjust to heat preference)
• 2 tablespoons Fresh coriander (cilantro) (Chopped)
• 1/2 teaspoon Salt (Or to taste)
• 1/2 teaspoon Crushed red chili flakes (Optional for extra heat)
• 1/4 teaspoon Black pepper powder (Freshly ground if possible)
• 1/4 teaspoon Ajwain (carom seeds) (Optional, adds traditional flavor)
• 1 large Egg (Room temperature)
• 1/2 cup Milk (Prefer low‑fat; adjust to get a thin batter)

Instructions

1. Prep the vegetables

   Finely dice the onion and tomato, slice the green chili, and chop the fresh coriander.

   Time: PT3M

2. Make the batter

   In the mixing bowl combine besan, salt, crushed chili flakes, black pepper, and ajwain. Add the diced onion, tomato, green chili, coriander, the egg and milk. Whisk until you obtain a smooth, thin batter with no lumps.

   Time: PT2M

3. Pre‑heat the tawa

   Place the tawa on medium heat for about a minute until it’s lightly warm. No oil is needed for a non‑stick surface.

   Time: PT1M

4. Cook the roti

   Turn the flame to low. Pour a ladleful (≈¼ cup) of batter onto the centre of the tawa and quickly swirl the tawa to spread the batter into a thin circle (about 6‑7 inches). Cook for 3‑4 minutes until the edges start to lift, then gently flip and cook another 3‑4 minutes on the other side. The roti should be lightly golden and cooked through.

   Time: PT8M

   Temperature: Low flame (≈150°C)

5. Serve

   Slide the cooked roti onto a serving plate, garnish with a sprinkle of fresh coriander and serve hot with yogurt, pickle, or chutney.

   Time: PT1M

Nutrition Facts

Calories

293

Protein

14 g

Carbohydrates

30 g

Fat

9 g

Fiber

5 g

Ingredient Substitutions

• Instead of Besan (gram flour): Almond flour (for nut‑free version)
• Instead of Onion: Shallots
• Instead of Tomato: Red bell pepper
• Instead of Green chili: Jalapeño, Serrano pepper
• Instead of Fresh coriander (cilantro): Flat‑leaf parsley
• Instead of Salt: Sea salt, Kosher salt
• Instead of Crushed red chili flakes: Paprika
• Instead of Black pepper powder: White pepper
• Instead of Ajwain (carom seeds): Cumin seeds (less pungent)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water) for vegan version
• Instead of Milk: Almond milk, Soy milk

Equipment Needed

• Mixing bowl
• Whisk or fork
• Knife
• Cutting board
• Tawa (flat griddle) or non‑stick skillet
• Spatula
• Measuring cup & spoons
• Serving plate

Critical Steps — Do Not Skip

• Ensuring the batter is smooth and thin – lumps will cause uneven cooking.
• Cooking on low flame – high heat will burn the besan before it cooks through.

Chef Tips from the Video

• Use a ladle with a spout to pour batter for easier spreading.
• For extra flavor, add a pinch of turmeric or cumin powder to the batter.
• Serve with a side of low‑fat Greek yogurt mixed with a dash of salt and pepper.

Troubleshooting

Storage

Refrigerator: Store leftover roti in an airtight container for up to 2 days. Reheat on a dry tawa or microwave.

Freezer: Wrap each roti in parchment paper and freeze for up to 1 month. Thaw and reheat before serving.

Room temperature: Best eaten fresh; if left out beyond 2 hours, discard.

Make-Ahead Tips

• The batter can be prepared up to 24 hours ahead and kept refrigerated; give it a quick stir before cooking.
• For a crispier roti, add 1‑2 tsp of oil to the batter.