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Roti (Below)


Akki Roti

Green Bell Pepper (capsicum), 1 large
Methi Leaves, small bunch
Fresh Dill, small bunch
Rice flour, 1-1/2 cup
Green chillies, 1 (finely chopped)
Coriander, handful (finely chopped)
Steamed rice, 2 tblsp
Cumin seeds, 1 tsp
Salt to taste
Water for mixing
Ghee for frying

Grate bell pepper and add to the rice flour. Add chopped dill and methi leaves, then add chillies, coriander, salt, jeera and mix well. The consistency of the mixture should be such that it can be patted on a griddle. Take a ball of the mixture and pat it on a greased tawa, pressing down in a circular pattern with your fingers. Pour some ghee around the edges and heat until the bottom of roti turns golden brown. Turn and repeat the same.

Baboos Roti

1 cup of Curd
1-1/2 cups of Sugar
1/2 Banana (if small banana, use 1 or 1 1/2)
4-5 cups of Maida (regular) flour
One pinch of any color powder
One pinch baking soda
Ghee to Fry

Mix the curd and sugar. Add colour and the soda to the mix. Mix in the bananas so that there is no lumps remaining. Add in Maida until the dough can be made as one whole mass. (Make the dough as if you are going to make chappathis or parathas.) Let the dough rest for 4-8 hours. Take a small ball of the mixture (as big as a tennis ball) and flatten it with a glass or bottle. Dust with a little flour if dough sticks. Flatten it only until just thin enough. Fry in ghee for a couple of seconds, then turn and fry on the other side for a few more minutes.

Bajra Roti

2 cups bajra flour
Water to make dough
Salt to taste

Form a stiff dough with the ingredients above. Make 2 inch size balls. Flatten each ball into a round shape with your hands. On a piece of saran wrap place the flattened dough and keep forming a round roti shape while turning, using a little water, so that you get a roti about 6 inches in diameter. The thickness should be about 1/8 inch. Fry in a greased tava.

Cucumber Bhakri

1 cucumber
1-1/2 cups rice flour
1/2 cup whole wheat flour
6 green chillies
3 tbsp grated coconut
4 tsp sugar
1 inch ginger
1 sprig curry leaves
Salt to taste

Peel the cucumber skin, remove the rind and grate it. Add the remaining ingredients (except ghee) and mix well. Add water if required. Spread this on the tava and fry on both sides with ghee.

Dahi Roti

2-1/2cups Chapati Flour (atta)
1/2 tsp salt
1/3 cup curd (dahi)
4-5 tbsp warm water or as needed
Ghee or butter for serving

Mix flour with salt and curd and rub with your fingertips until well blended. Make pliable dough using water and set aside for 30 minutes, covered with damp cloth. Make small balls of the dough and roll like a chapati, using dry flour. Pre-heat the griddle and cook the roti on each side. Butter generously and offer hot.

Gujarati Rotla

2 cups Bajri (millet) flour
Salt to taste
2 tbsp Ghee

Sieve the flour and salt together. Rub the ghee into the flour with your fingertips. Add enough lukewarm water and knead into a soft dough. Divide the dough into 12 equals portions. Wet your palms and flatten each portion into 5 inch diameter circles. Heat a tava and put one round onto it. Turn over and fry until both sides have brown spots appearing on the surface. Offer hot with ghee and jaggery.

Hari Makki ki Roti
(Maize with Fenugreek & Spinach)

9 ounces maize flour
1 cup chopped spinach
1/2 cup chopped methi (fenugreek leaves) bhaji
1/2 tsp. chili powder
1/2 tsp. salt
Ghee for frying and coating

Mix the maize, spinach, fenugreek leaves, chili powder, green chilies and salt. Add hot water and make a soft dough. Divide the dough into equal portions. Spread a damp cloth on a wooden board and flatten into a form of chapati until thin. Lift from the cloth with wet hands and put it upside down on a tava (griddle). Cook on both sides, using a little Ghee.

Hariyali Roti (Roti with Chutney)

For Roti:
1 cup Wheat Flour
Fresh Spinach, 1 bunch, steamed with salt, squeezed and pureed
2 Green Chillies, minced
1 Tsp- Salt
2 Tsp Chaat Masala
cup Curd (yoghurt)
4 Tbsp Ghee
2 Tbsp chopped Corainader Leaves
2 Tbsp chopped Mint Leaves
2 Tbsp Kasoori Methi (dry Fenugreek leaves)
2 drops Green Food Colour
Ghee for Shallow Frying the Roti

For Chutney:
cup Spinach Puree (Leftover after kneading dough)
1 tsp. Asofoetida
4 Tbsp Tomato Puree
1 Tbsp Chaat Masala
1 Cube Vegetarian Boullion (no onion) or 1 cup vege stock
1 Tsp Red Chilli Powder

Make Roti: Knead all the Ingredients together into a smooth dough and let rest for half hour. Keep aside cup spinach puree for the Chutney.

Make Chutney: In a Kadhai, sautee spinach puree, add Tomato Puree, Chaat Masala, boullion and Red Chilli Powder. Stir well and let the chutney thicken and cool a bit.

Assembling the Roti: Divide the dough into small balls and roll on a floured board. While rolling the roti, roll a bit and then spread ghee on it and dust with flour. Fold in half and spread Ghee and dust Flour. And roll again. Repeat. Now fold it in the form of a triangle and roll out a round roti out of it by dusting only flour on it.

Heat a griddle and shallow fry the roti, appling ghee on both the sides. Spread the spinach chutney on roti and offer hot, garnished with coriander leaves.

Makai (Corn Flour) ki Roti

2 ozs. Corn Flour
2 tablespoon Ghee

Sift corn flour and gradually add enough water to make pliable dough. Knead the dough for about 20 minutes. Leave covered with a damp cloth for about 10 minutes. Knead further for 5 minutes and divide into eight portions. Flatten each portion using damp hands, to make rounds. Cover the rounds, which are not being cooked with a damp cloth. Heat a griddle and brush with little ghee. Fry roti till golden brown.

Makkai di roti (Maize Flour Bread)

1 pound maize flour
1/2 pound wheat flour
4 tbsp. curd
6 green chilies, minced
1 inch fresh ginger, minced
1/4 tsp. turmeric
1/4 tsp. red chili powder
2 tsp. sugar
1-1/2 tsp. ghee for batter
Salt to taste
Ghee for frying

Mix all the ingredients well and knead with a light hand to make a soft dough, adding water as needed. Roll small balls, the size of medium chapatis. Fry on a lightly greased tava (griddle) until both sides are evenly browned.

Methi (Fenugreek) Ki Missi Roti

1 pound wheat flour, sieved
4 tbsps gram flour, sieved
1 cup methi leaves, chopped
1 tsp. Asofoetida
3 tbsps curds, well beaten
Salt to taste

Knead all the ingredients well, adding as little water as possible to form a stiff but smooth dough. Knead it for a while and form small balls of the dough the size of a lemon. Roll thin into flat round discs of six inches diameter. Roast on a griddle or tava on both sides. When done, apply a little ghee to one side.

Missi Roti #1

2 cups Whole wheat Flour (atta)
2 cups Gram flour (Besan)
1 tsp Cumin seeds (jeera)
2 tbsp dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
1/4 tsp. turmeric powder
2 tbsp ghee
Water to knead

Mix the two flours with salt, chili powder, turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour. Rub ghee into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead well again and shape the dough into balls. Roll like a slightly thick chapati. Pre-heat the tawa and cook with or without oil.

You can also bake in a regular or tandoor oven. To bake in an oven, take a walnut-sized round of dough and roll it into a circle of 5" to 6" diameter, using dry flour. Heat the ghee so that it turns to liquid and spread the ghee over entire surface of roti. Using a knife make a 2" cut lengthways and fold it inward .Now press it lightly towards the center and roll it like a chapati. Put in a pre-heated oven at 500-degree F (broil). Place roti on the top rack. Check often. When done on both sides, remove and spread with butter.

Missi Roti #2

Wheat flour 5 ozs.
Red chilly powder, 1 tsp.
Besan flour, 9 ozs.
Coriander powder, 1 tsp.
Ghee, 3 tbsp.
Cumin and Kaala Jeera (black cumin), 1 tsp. each
Salt, 1 tsp.
Ajwain, tsp.

Mix the wheat flour and besan together. Add oil, salt, red chilly powder, coriander, cumins, and ajwain. Mix well. Make a stiff dough. Roll into small and thick rotis and roast. Brush slightly with melted ghee.

Missi Roti #3

7 ozs. Maida (regular) flour
7 ozs. Besan (chickpea) flour
1 bunch each Spinach and Coriander leaves, cleaned & minced
1 tbsp. Pomegranate seeds
4 Green Chilies
1-1/2 tsp. Asofoetida
Salt according To taste
Ghee for frying

Sift together the two flours and salt, stir in the rest of the above ingredients and add enough water to form a dough. Divide the dough into balls and roll out each ball into a thick round. Apply ghee liberally to the uppermost side of the roti and fold into a square. Cook on a tava (griddle) with ghee until light brown. Offer hot.

Missi Roti #4

1 cup besan (chickpea) flour
1 cup regular or whole wheat flour
2 tbsp ghee
1 tbsp kasoori methi
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp cuming
1/2 tsp asofoetida
1/4 tsp turmeric

Mix all the ingredients, adding enough water to make a dough of rolling consistency. Cover it and let rest for half an hour. Make small balls and roll them slightly thicker than the usual chapati. Cook on hot tawa with or without oil, or in a hot tandoor.

Moghlai Roti

3 cup regular flour (maida)
1/2 cup lukewarm milk
2 teaspoons baking powder
1 teaspoon powdered aniseed
1/2 teaspoon salt
Ghee for frying

Add the milk to the yeast and keep aside for 20 minutes. Sieve the flour, baking powder with the salt in a bowl and add the aniseed powder. Knead well. Add a little water if needed to make a soft dough. Cover and leave it in a warm place for 1 hour. Knead it again. Divide the dough into equal parts. Shape them into balls and roll out into rounds about 5" to 6" in diameter. Keep aside for 10 minutes. Cook on a tava (griddle) with ghee until light brown.

Punjab di Roti

2 cups Maize Flour
cup Wheat Flour
1 Tsp Salt
Warm Water for kneading the dough
3 Tbsp chopped Coriander Leaves
4 Medium size Potatoes (Pressure cooked and mashed)
1 Tsp Red Chilli Powder
Ghee for shallow frying

This Roti is like a combined Roti and Paratha. First, sieve both the Flours. Add salt, potatoes, Red Chilli Powder, Coriander Leaves, Water and make a smooth dough. Divide the dough into equal parts and roll out into chapati size with floured rolling pin and board. Heat a griddle and place Roti on it, spread 1-2 Tsp Ghee around it and shallow fry well on both the sides.

Ragi Roti

Ragi flour, 2-1/2 cups
Grated coconut, 1 cup
Coriander, 1 bunch
Curry leaves, 1 sprig
Green chillies, 3 finely chopped
Asofoetida 1 tsp.
Sugar 1/2 tsp.
Salt to taste

Mix coconut, asofoetida, curry leaves, green chilies, coriander leaves, and salt with little water. Add the ragi flour with some more water and mix, then mix this together with the coconut mixture. The dough should be like chaptai dough. Set aside to rest for 30 minutes. Put some ghee on a cool tava. Roll small portions of dough to form medium sized roti. Apply ghee around the roti edges and bake at low flame till it is done with the lid closed.

Rajagaro Bakri

1 heaping cup rajagaro flour (or whole wheat flour)
3/4 tsp minced green pepper
1 tsp salt
1 tsp ghee
1/4 tsp cumin
1 tbsp ghee
Rice flour
1/2 cup water

Combine rajagaro or whole wheat flour, cumin powder, salt, chilis and 1 tbsp ghee. Gradually add water, mixing with fingers. Knead dough with the palm of your hand for a few minutes then place on a floured rolling surface, using rice flour to dust. If you add too much flour, the dough will dry out. If the dough is too hard, add a few drops of water and knead more. Roll out the roti. Heat a nonstick pan to medium temp. Use a tiny amount of ghee on tava. Cook first side on hot tava until the roti turns a slight pinkish tint and some air bubbles form and there are brown spots on the side underside. Do not turn too soon or too often. After turning, brush a tiny amount of oil on the cooked side with the back of your spoon. Turn when the second side has browned a bit and put a tiny bit of oil on the first side with back of spoon rub heat and transfer to a serving dish.

Romaali Roti

1-1/2 cup Whole Wheat Flour (Atta)
1-1/2 cup Maida (regular) Flour
1/2 tsp Baking powder
2 tbsp ghee
Water to knead

Mix wheat flour, maida, salt and baking powder and sieve them together. Pour ghee in the flour and add water bit by bit to make a smooth and elastic dough. Set aside covered with moist cloth for 1/2 an hour. Make small balls of the dough and roll like a thin chapati, about 12" diameter circle using little dry flour (it should be thin as a tissue). Heat an inverted griddle (tawa). Place the roti carefully over it and cook till done. Fold it over like a handkerchief. Offer hot with chutney or curd.

Sattu Ki Roti

For the covering:
3 cups wheat flour
1/2 tsp. salt
2 tbsp. ghee
ghee for frying.

For the stuffing:
11/2 cups roasted gram flour (sattu)
4 green chillies, finely chopped
1/2 tsp. kalonji seeds (onion seeds)
1-1/2 tsp asofoetida
1 tsp. amchur powder
1 tbsp. lemon juice

For the masala:
2 stuffed red chilli pickle, stuffed with:
powdered coriander
black salt

Knead the ingredients for the covering using enough water to a smooth consistency. Mix all the ingredients for the stuffing well, including masala. Divide the dough into lemon sized balls. Roll out each ball slightly, put a little stuffing in the centre, fold the dough over and seal firmly. Roll again carefully like a paratha. Fry on a hot tava using ghee, till evenly brown. Serve hot.

Spinach Roti

Wheat flour, 2 cups
1/2 pack of frozen spinach
Chilly powder

Thaw and drain the spinach, squeezing out as much liquid as possible. Prepare a dough of wheat flour and spinach with salt, water and a little ghee. Cover it for 1 hour and let rest. Roll it into 6-8 balls. Prepare rotis as usual and fry in hot tawa with ghee on both sides.

Sri Lankan Roti

Maida, 2 cups
Scraped coconut 2 tbsps
One green chilli, finely chopped
Asofoetida, 1 tsp.
Coconut oil for cooking (or ghee)
Salt to taste

To make 1 cup coconut milk:
Freshly grated coconut 1 cup
Slightly warm water 1 cups

To the scraped coconut, add warm water and grind it in a food processor, then strain to get a nice thick first extract of coconut milk. For the second extract, add two more cups of warm water to the residue coconut and wet grind again. Strain for the second extract.

To the flour, add the asofoetida, chilli, coconut, salt and enough water to form a firm dough. Set aside for 15 minutes. To make the rotis, divide the dough equally into lime sized balls. On a smooth platform, using your fingers, flatten and spread the dough to form a slightly thick circular shaped roti about five inches in diameter. A little flour can be dusted to prevent stickiness while making the roti. On a greased flat pan, place the roti and cook on a medium flame. Brush with coconut oil or ghee and keep turning the sides till it is well cooked and the insides are soft. Serve hot.

Stuffed Rice Roti

Rice flour, 3 cups
4 Green Chillies, finely chopped
Carrot, grated - 1 tbsp
Coriander leaves, chopped finely - 1/2 cup
Cumin seeds, coarsely pounded - 2 tsp
Salt to taste
Water for mixing - 1/2 cup to 1 cup
Ghee for shallow frying

Mix all the ingredients above, except the oil, in a mixing bowl. Add enough water to bind all the ingredients together to form one whole mass. Grease a frying pan with a little ghee. Take a ball of the mixture and place it in the middle of the greased frying pan. Flatten the mixture on the pan with your fingers until it is round and flat. Spread a little ghee on it. Cover the frying pan with a lid and cook it on medium-low flame until it is done. Remove the lid and fry it for a couple of minutes longer, then turn it and fry on the other side for a few more minutes.

Tandoori Roti

2 pounds regular flour (Maida)
1-1/2 tbsp. Baking powder
3 tbsp. Kalongi seeds
1/4 cup Ghee
2 tbs. Buttermilk
1/4 cup Milk
2-1/2 ounces beaten curd (thick yoghurt)
Salt to taste

Beat buttermilk, sugar and milk, mixing well. Sieve together flour, salt and baking powder. Mix in melted butter with Curd and milk and mix well. Knead the dough until it turns very smooth. Cover and set aside for half an hour. Divide the dough into large balls and shape each ball into an oblong-shaped roti. Apply melted butter or Ghee on both sides of the roti and smear one side of the roti liberally with onion seeds, then bake it in a tandoor oven, or regular oven at 480 degrees F, with a pan of water in bottom of oven.

Whole Wheat Roti

1 pound whole wheat flour
1 tsp. Salt
Water for kneading

Sieve flour and salt. Add water a little at a time. Knead into a medium soft dough. Divide into balls of equal portions. Apply some flour and roll into thin chapatis. Cook on Tava (griddle) till puffed and cooked. Apply ghee to top side and offer while hot.