Besan Masala Roti - Spicy Gram flour flat bread

I am bragging too much about the befits of Besan these days in my recent posts. As in my post about Zunka where I listed some of the benefits of the Gram flour. Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. A lovely accomplishment to the curries and green leafy vegetables. Since we mix spices and a bit of oil in the dough for this Roti, it can be cooked either with or without Oil while Roasting.

I usually make it by kneading the spice powder within the dough itself, although Srivalli has adopted the stuffing method. You can make it any which way you prefer. Since this Roti has flavours of its own, this goes very well with the Raita or dry vegetables side dishes. Although its called a Roti, generally its been made like a Parantha applying ghee or Oil to the sides. For more information and different versions, visit Srivalli’s Blog here.

                            
What you need ?

• 2 cup Besan ( Gram Flour)
• ½ cup Atta ( Whole Wheat flour)
• 1 tsp red chilli powder,  black pepper, coriander powder each
• Salt to taste
• 1 tbsp Oil
• ½ tsp Turmeric, dry Mango powder each
• 1 tsp Green chili Paste
• 1 tsp grated Ginger
• Warm water to knead
• Few sprigs of fresh coruiander leaves, chopped

How to make ?

• Mix all the ingredients together and knead to form a pliable dough. Since the quantity of whole wheat flour used is very less here, you would have to grease your palms to knead the perfect dough. Keep your palms oily to avoid its sticking to your hands.
• Roll the prepared balls into Chapathi and roast them on a heated griddle on low to medium flame. This is very important to keep the flame medium else the inner layer of the Roti will not be cooked properly. Usually I press the Roti with a Cotton cloth while roasting it to acquire evenly cooked Chapathi. I only do it when I am not applying any oil over it.
• If you are applying oil, roast it with 1 tsp oil/ghee on each side till it turns a bit brownish on the sides and crispy in between. It takes longer than the usual Parantha/ Roti to get this one cooked.
• Serve hot with Raita and side dish of your choice.

My Notes:

• You can increase the quantity of Whole Wheat flour in this to get more pliable dough, which will be easier to roll and shape.
• I usually mix ½ cup of Bajra/Jowar Atta as well into this, for healthier and grainer Chapathis. They taste great when served hot with Curries.
• You can also make these by filling in the spicy stuffing inside. Roast the spices together and cool off, and then proceed as a usual Stuffed Parantha.
• You may also add  a tbsp of Kasuri Methi in the dough.

For this month's Indian Cooking Challenge by Srivalli, Swathi's Breakfast Recipes , Cook-Eat-Bump's Visrtual B'dy Party, Spotlight - Raksha bandhan