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