- Combine all-purpose flour, gram flour, carom seeds, and salt in a bowl. Add hot oil and mix well. Gradually add water and bind into a stiff dough. Cover and rest for 15-20 minutes.
- Roast sesame seeds, coriander seeds, poppy seeds, and fennel seeds for 2-3 minutes, or until fragrant. Separately, roast grated coconut until light golden brown.
- Grind the roasted spices, coconut, garam masala, chili powder, sugar, and salt into a fine powder to create the filling.
- Divide the dough into 4 equal balls. Roll each ball into a thin rectangle (roti), trimming the edges to achieve a neat shape.
- Spread tamarind chutney evenly over the roti, followed by the filling mixture and crushed shev. Gently roll with a rolling pin to help the layers adhere.
- Moisten the edges of the roti with water, tightly roll it into a log, and cut into 1-inch pieces.
- Deep fry the pieces on low to medium heat until golden brown and crispy. Drain on kitchen paper towels and let cool completely before serving.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:5 g28%
- Carbohydrates:25 mg40%
- Sugar:3 mg8%
- Salt:300 g25%
- Fat:15 g20%
Last Updated on 3 months by Neha Deshmukh
Authentic Besan Roti Recipe with Spicy Coconut & Shev Filling
Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Besan Roti with a spicy coconut and shev filling. This isn’t just a snack; it’s a little piece of my childhood, filled with the flavours of festive gatherings and my grandmother’s kitchen. It takes a little effort, but trust me, the explosion of textures and tastes is so worth it.
Why You’ll Love This Recipe
These Besan Rotis are seriously addictive. The flaky, slightly savory roti dough gives way to a sweet, spicy, and crunchy filling. It’s a delightful combination that’s perfect for a tea-time treat, a festive snack, or even a light meal. Plus, the aroma while they’re frying? Heavenly! You’ll be hooked after the first bite, I promise.
Ingredients
Here’s what you’ll need to make these delicious Besan Rotis:
- 1 cup All Purpose Flour (approx. 120g)
- 2 tablespoons Gram Flour (Besan) (approx. 20g)
- ?? teaspoon Carom Seeds (Ajwain) (approx. 1/2 tsp)
- 2 tablespoons Oil (approx. 30ml)
- ?? cup Grated dry coconut (approx. 1 cup, 100g)
- ?? cup Shev (Fried Gram Flour snack) (approx. 1 cup, 75g)
- 3-4 teaspoons Sweet Tamarind Chutney (approx. 15-20g)
- 1 teaspoon Sesame Seeds (approx. 5g)
- ?? teaspoon Poppy Seeds (Khaskhas) (approx. 1/2 tsp)
- 1 teaspoon Coriander Seeds (approx. 5g)
- ?? teaspoon Fennel Seeds (Saunf) (approx. 1/4 tsp)
- 1 teaspoon Garam Masala (approx. 5g)
- 1 teaspoon Chili Powder (approx. 5g)
- 1 tablespoon Powdered Sugar (approx. 12g)
- Oil for deep frying
- Salt to taste
Ingredient Notes
Let’s talk ingredients! Besan, or gram flour, is the star here – it gives the roti a lovely, slightly nutty flavour and a beautiful texture. Don’t skip it!
Carom seeds (Ajwain) aren’t just for flavour; they also aid digestion, which is handy with a slightly richer snack like this. A little goes a long way, though – about ½ teaspoon is perfect.
Shev is a crunchy, savoury snack made from gram flour. It adds a fantastic texture to the filling. You can usually find it in Indian grocery stores. If you can’t find it, you can substitute with a similar crunchy snack, but it won’t be quite the same.
And the spice blend? That’s where the magic happens! Feel free to adjust the chili powder to your liking. I like a good kick, but my family prefers it milder.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, in a bowl, mix together the all-purpose flour, gram flour, carom seeds, and salt.
- Add the oil and start binding it all together with water, little by little, until you get a stiff dough. It should be firm, not sticky.
- Cover the dough and let it rest for about 15 minutes. This allows the gluten to relax, making the rotis easier to roll.
- While the dough rests, let’s make the filling. Roast the sesame seeds, coriander seeds, poppy seeds, and fennel seeds in a dry pan for 2-3 minutes, until fragrant. Be careful not to burn them!
- Separately, roast the grated coconut until it’s light brown and slightly crispy.
- Now, grind the roasted spices, coconut, garam masala, chili powder, sugar, and salt into a fine powder. You can use a spice grinder or a small blender.
- Divide the dough into 4 equal balls.
- Roll each ball into a thin roti, about 6-8 inches in diameter. Trim the edges to form a neat rectangle.
- Spread a layer of tamarind chutney over the roti, followed by a generous spoonful of the filling mixture, and then sprinkle with crushed shev.
- Lightly roll the roti over itself with a rolling pin to help the layers adhere.
- Moisten one edge of the roti with water and tightly roll it into a log.
- Cut the log into ½-inch pieces.
- Heat oil for deep frying on low-medium heat. Carefully drop the roti pieces into the hot oil and fry until they’re golden brown and crispy.
- Drain the fried rotis on kitchen paper to remove excess oil. Let them cool slightly before serving – though honestly, they’re best enjoyed warm!
Expert Tips
- Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
- Make sure the oil isn’t too hot, or the rotis will brown quickly on the outside but remain uncooked inside.
- For extra crispy rotis, double fry them! Fry once at a lower temperature, then again at a slightly higher temperature.
Variations
- Vegan Adaptation: Simply use vegetable oil instead of ghee in the dough.
- Gluten-Free Adaptation: Experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca flour can work well, but you might need to adjust the water content.
- Spice Level: Adjust the amount of chili powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.
- Festival Adaptations: These are fantastic for Diwali or Janmashtami! They’re a perfect sweet and savory treat to share with family and friends.
Serving Suggestions
These Besan Rotis are delicious on their own with a cup of chai. You can also serve them with a side of yogurt or a sprinkle of chaat masala for an extra burst of flavour.
Storage Instructions
Store leftover Besan Rotis in an airtight container at room temperature for up to 2 days. They might lose some of their crispness, but they’ll still be tasty! You can also reheat them in a preheated oven or air fryer to restore some of the crispness.
FAQs
What is Shev and where can I find it?
Shev is a crunchy, savory snack made from gram flour. You can find it in most Indian grocery stores, usually in the snack aisle.
Can I make the filling ahead of time? How long will it keep?
Yes, absolutely! You can make the filling a day or two in advance and store it in an airtight container in the refrigerator.
What type of oil is best for deep frying these rotis?
Vegetable oil, canola oil, or peanut oil are all good choices for deep frying. Choose an oil with a high smoke point.
Can I bake these instead of deep frying?
You can try baking them, but they won’t be as crispy as the fried version. Brush them with oil and bake at 180°C (350°F) for 15-20 minutes, flipping halfway through.
How can I adjust the sweetness in the filling?
Adjust the amount of powdered sugar to your liking. You can also add a little bit of jaggery (gur) for a more traditional flavour.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
