Authentic Whole Wheat Roti Recipe – Ajwain & Besan Flavored

Last Updated on 4 months by Neha Deshmukh

Authentic Whole Wheat Roti Recipe – Ajwain & Besan Flavored

Hey everyone! If you’ve ever craved that warm, comforting taste of freshly made roti, you’re in the right place. This isn’t just any roti recipe, though. This one’s special – a little bit of my family’s touch with the addition of besan (chickpea flour) and the delightful zing of ajwain. I remember learning this from my Dadi (grandmother) and it instantly became a family favorite. It’s a little more flavorful than your standard roti, and honestly, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Ajwain & Besan flavored roti is more than just a flatbread; it’s a taste of home. It’s wonderfully soft, subtly spiced, and incredibly satisfying. Plus, it’s a fantastic way to add a little extra nutrition to your meal. It pairs beautifully with almost anything – dal, sabzi, yogurt, or even a simple pickle. Trust me, you’ll want to make a big batch!

Ingredients

Here’s what you’ll need to create these delicious rotis:

• 1.5 cup atta/whole wheat flour (approx. 195g)
• 0.75 cup besan (chickpea flour) (approx. 90g)
• 0.5 teaspoon turmeric powder (approx. 2.5g)
• 0.5 teaspoon red chili powder (approx. 2.5g)
• 0.5 teaspoon ajwain (carom seeds) (approx. 2.5g)
• 0.5 teaspoon salt (approx. 2.5g)
• 1 tablespoon yogurt (approx. 15ml)
• 2 tablespoons chopped cilantro (approx. 10g)
• 1 cup water (approx. 240ml)
• Ghee (for brushing)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Atta (Whole Wheat Flour): Using a good quality atta is key for soft rotis. Look for finely ground atta – it makes a world of difference. It’s a fantastic source of fiber and complex carbohydrates, keeping you full and energized.
• Besan (Chickpea Flour): Adding besan gives the roti a lovely, slightly nutty flavor and a beautiful golden color. It also adds a boost of protein!
• Ajwain (Carom Seeds): Oh, the aroma of ajwain! It’s not just about the smell, though. Ajwain aids digestion and adds a unique, slightly peppery flavor. My Dadi always said it’s good for the tummy!
• Regional Variations: Rotis are made differently all over India! Some regions use oil instead of ghee, others add different spices. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, in a large bowl, combine the atta, besan, turmeric powder, red chili powder, ajwain, and salt. Give it a good mix to make sure everything is evenly distributed.
2. Now, add the yogurt and chopped cilantro. Start mixing, and gradually add water, a little at a time, until a smooth and pliable dough forms.
3. Once the dough comes together, knead it for about 5-7 minutes until it’s soft and elastic. This is where a little elbow grease comes in handy!
4. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax, resulting in softer rotis.
5. Divide the dough into 8 equal balls.
6. On a lightly floured surface, roll each ball into a 5-6 inch circle. Don’t worry if they’re not perfect circles – rustic is charming!
7. Heat a skillet (tawa) over medium heat. Dab a little water on one side of the rolled roti and place it wet-side down on the skillet.
8. Cook for about a minute, until bubbles start to appear on the surface.
9. Now, here’s the fun part! Carefully invert the skillet over a direct flame (gas stove). This will char the surface of the roti, giving it that authentic smoky flavor. Be careful not to burn it!
10. Use tongs to flip the roti and cook the other side directly on the flame until it’s lightly browned.
11. Repeat with the remaining dough balls.
12. Finally, brush each roti with a little ghee before serving. Enjoy!

Expert Tips

• Kneading is Key: Don’t skimp on the kneading! It’s what develops the gluten and makes the roti soft.
• Water Temperature: Use lukewarm water for the dough – it helps with elasticity.
• Resting Time: The resting period is crucial. Don’t skip it!
• Flame Control: Be careful when charring the roti on the flame. Keep a close eye on it to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt (like soy or almond yogurt) and replace the ghee with a plant-based oil for a vegan version.
• Gluten-Free Adaptation: Substitute the whole wheat flour with a gluten-free flour blend. You might need to adjust the water quantity slightly.
• Spice Level: Adjust the amount of red chili powder to your liking. My friend loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: During festivals like Lohri or Makar Sankranti, we often serve these rotis with sarson ka saag (mustard greens) and a dollop of white butter. It’s a tradition!

Serving Suggestions

These rotis are incredibly versatile. They’re perfect with:

• Dal Makhani
• Aloo Gobi (Potato and Cauliflower Curry)
• Paneer Butter Masala
• Simple yogurt and pickle
• Any vegetable curry you love!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. To reheat, sprinkle with a little water and warm them on a skillet or in the microwave. You can also freeze them for longer storage.

FAQs

1. What is the best way to knead roti dough for a soft texture?

Knead the dough for at least 5-7 minutes, adding water gradually until it forms a smooth and elastic ball. Resting the dough is also super important!

2. Can I make roti dough ahead of time? If so, how should I store it?

Yes, you can! Cover the dough with a damp cloth and store it in the refrigerator for up to 2 days. Bring it to room temperature before rolling.

3. What is Ajwain and what flavor does it add to roti?

Ajwain (carom seeds) is a spice with a slightly peppery and aromatic flavor. It also aids digestion.

4. My roti is getting too hard. What could be the reason?

The dough might be too dry, or you might be overcooking the roti. Try adding a little more water to the dough and reducing the cooking time.

5. Can I cook roti in a pan without using a flame? What adjustments should I make?

Yes, you can! Cook the roti on a skillet over medium heat, flipping it frequently until both sides are cooked through. You won’t get the same charred flavor, but it will still be delicious.