Sooji Onion Roti Recipe – Easy Indian Flatbread with Ajwain

Last Updated on 2 months by Neha Deshmukh

Sooji Onion Roti Recipe – Easy Indian Flatbread with Ajwain

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple yet satisfying Indian flatbread recipe. This Sooji Onion Roti is exactly that. I first stumbled upon this recipe while trying to use up some sooji, and it quickly became a family favorite. It’s wonderfully flavorful, thanks to the onions and ajwain, and comes together surprisingly quickly. Let’s get cooking!

Why You’ll Love This Recipe

This Sooji Onion Roti is more than just a quick bread. It’s a comforting taste of home, packed with flavor and a lovely texture. It’s perfect for a weeknight dinner, a weekend brunch, or even a light snack. Plus, it’s a great way to introduce sooji (semolina) into your cooking if you’re not already familiar with it!

Ingredients

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

• 1 cup sooji (semolina) – about 150g
• 1.25 cups water – 300ml
• 0.25 cup finely chopped onions – about 40g
• 1-2 green chillies, finely chopped (adjust to your spice preference)
• 0.5 teaspoon finely chopped ginger – about 2.5g
• 2-3 tablespoons chopped coriander leaves – about 15g
• 0.25 teaspoon carom seeds (ajwain) – about 1.25g
• 1 pinch red chilli powder – about 0.5g
• 1 pinch turmeric powder – about 0.5g
• Salt as required
• Oil as required

Ingredient Notes

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

Sooji (Semolina): Types and Toasting Tips

There are two main types of sooji: fine and coarse. I prefer using fine sooji for this recipe as it gives a softer texture. You can lightly toast the sooji in a dry pan for a few minutes before soaking it. This enhances the nutty flavor and gives the rotis a lovely aroma. Just be careful not to burn it!

Onions: Choosing the Right Variety

Any onion will work, but I find that red onions add a slightly sweeter flavor that complements the other ingredients beautifully.

Ajwain (Carom Seeds): Regional Uses & Health Benefits

Ajwain is a staple in Indian kitchens! It’s known for its digestive properties and adds a unique, slightly peppery flavor. In some regions, it’s believed to help with bloating and indigestion. My grandmother always insisted on adding ajwain to rotis, especially during monsoon season!

Spice Level Customization

Feel free to adjust the amount of green chillies and red chilli powder to suit your taste. If you like things mild, stick to one green chilli or omit the red chilli powder altogether.

Oil: Best Oils for Cooking Indian Flatbreads

I usually use a neutral-flavored oil like sunflower or vegetable oil for cooking rotis. Ghee (clarified butter) adds a wonderful richness, but it’s not essential.

Step-By-Step Instructions

Alright, let’s get down to making the rotis!

First, in a bowl, mix the sooji and 1 cup of water. Give it a good stir and let it soak for 20-30 minutes. This allows the sooji to absorb the water and soften up.

Next, add the finely chopped onions, green chillies, ginger, coriander leaves, carom seeds, red chilli powder, turmeric powder, and salt to the soaked sooji. Add the remaining 0.25 cup of water and mix everything together well. You’re looking for a medium-thick batter – not too runny, not too stiff.

Now, heat a skillet or flat griddle over medium-low heat. Once hot, drizzle a little oil on it. Pour a ladleful of batter onto the skillet and gently spread it into a round shape. Don’t worry if it’s not perfect!

Drizzle a little more oil around the edges and on top of the roti. Let it cook for a few minutes, until the top starts to set and the base turns golden brown.

Carefully flip the roti and cook the other side until it’s golden brown and the onions have caramelized. This usually takes another 2-3 minutes.

Serve hot with your favorite chutney or yogurt!

Expert Tips

Here are a few tips to help you make the perfect Sooji Onion Roti:

Achieving the Perfect Roti Texture

The key to a soft roti is to not overcook it. Keep the heat on the lower side and cook it slowly.

Preventing the Roti from Sticking

Make sure your skillet is well-oiled before pouring the batter. If the roti still sticks, try cooking it on a slightly higher heat.

Adjusting Batter Consistency

If the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency. If it’s too runny, add a tablespoon of sooji.

Working with Heat Control

Low and slow is the way to go! This ensures the roti cooks through without burning.

Variations

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

Vegan Sooji Roti

Simply ensure the oil you use is plant-based.

Gluten-Free Considerations

While sooji itself doesn’t contain gluten, it’s often processed in facilities that also handle wheat. If you have a severe gluten allergy, look for certified gluten-free sooji.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the amount of green chillies and red chilli powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (Navratri, Janmashtami)

During fasting periods like Navratri, you can omit the onions and ginger.

Serving Suggestions

These rotis are delicious on their own, but they’re even better with a side of:

• Your favorite chutney (mint-coriander, tamarind, or mango chutney are all great choices)
• Yogurt or raita
• Dal (lentil soup)
• Vegetable curry

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a skillet or in the microwave before serving.

FAQs

Let’s answer some common questions!

What is the best way to knead sooji dough?

You don’t actually knead sooji dough like you would wheat flour dough. You simply mix all the ingredients together and let it rest for 20-30 minutes to allow the sooji to absorb the water.

Can I make this roti without onions?

Yes, absolutely! You can omit the onions altogether if you prefer.

How can I make the rotis softer?

Using fine sooji and cooking them on low heat will help make the rotis softer.

What is the purpose of adding ajwain to this roti?

Ajwain adds a lovely flavor and is also known for its digestive properties.

Can I use whole wheat flour instead of sooji?

You can, but the texture and flavor will be different. The roti will be denser and less crumbly.