Besan Roti: Ghar Ka Khana, Dil Se Bana! (Home Food, Made with Love!)

Namaste Doston! Kem cho? (How are you?) Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens and hearts with another delightful recipe straight from my culinary treasure chest. Today, we’re diving into the simple yet satisfying world of Besan Roti!

This isn’t just any roti; it’s a taste of home, a hug on a plate, and a reminder of simpler times. In many North Indian households, especially in Rajasthan and Gujarat, Besan Roti is a staple. It’s often made during festivals like Diwali, Holi, or even just a regular Sunday brunch. It’s also a popular choice during the cooler months, as besan (gram flour) is known to generate warmth in the body. It’s a comforting, rustic flatbread that has been passed down through generations.

Besan Roti, unlike its wheat flour counterpart, has a unique nutty flavor and a slightly crumbly texture. Its history is deeply intertwined with the agricultural practices of the region, where gram flour was readily available. It’s a testament to how resourceful our ancestors were, turning simple ingredients into delicious and nourishing meals.

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients – The Magic Makers!

1 cup Besan (Gram Flour)
1/2 cup Gehun ka Atta (Whole Wheat Flour) – This adds structure and softness.
1/2 tsp Ajwain (Carom Seeds) – For digestion and a lovely aroma.
1/2 tsp Haldi Powder (Turmeric Powder) – Adds color and is good for you!
1/2 tsp Lal Mirch Powder (Red Chili Powder) – For a touch of spice, adjust to your liking.
1/2 tsp Dhania Powder (Coriander Powder) – For an earthy flavour.
1/4 tsp Hing (Asafoetida) – Just a pinch, for a unique savory note.
1 tbsp Tel (Oil) – For a soft dough and cooking.
Salt to taste
Lukewarm Pani (Water) – As needed to make the dough.

Let’s Get Cooking!

Mix it Up: In a big, roomy bowl, combine the besan, gehun ka atta, ajwain, haldi powder, lal mirch powder, dhania powder, hing, salt, and one tablespoon of oil.
Knead the Dough: Slowly add lukewarm water, a little at a time, and knead into a soft, pliable dough. It should be smooth and not sticky. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten in the wheat flour to relax, resulting in softer rotis.
Roll ’em Out: Divide the dough into equal-sized balls. On a lightly floured surface (use gehun ka atta), roll each ball into a thin, round roti. Don’t worry if it’s not perfectly round; rustic charm is part of the appeal!
Cook on the Tawa: Heat a tawa (griddle) or a flat pan over medium heat. Place the roti on the hot tawa and cook for a minute or two, until small bubbles start to appear.
Flip and Cook: Flip the roti and cook the other side for another minute or two, until it’s lightly golden brown.
Puff it Up (Optional): Using tongs, carefully hold the roti directly over the flame of your gas stove for a few seconds on each side. This will make it puff up beautifully! Be careful not to burn it. If you’re not comfortable with this step, you can skip it.
Brush with Ghee (Optional): Brush the hot roti with a generous amount of ghee (clarified butter) for extra flavor and richness.

Chef’s Tips for the Perfect Besan Roti

Resting the dough is key! It makes the rotis softer and easier to roll.
Don’t overcook the rotis. They should be golden brown, not burnt.
Use a heavy-bottomed tawa for even cooking.
Experiment with flavors! Add finely chopped methi (fenugreek leaves), palak (spinach), or even grated mooli (radish) to the dough for a nutritious and flavorful twist.
If your rotis are breaking while rolling, add a little more gehun ka atta to the dough.

Cooking Variations for Modern Kitchens

Induction Stove: Follow the same instructions as for a gas stove, adjusting the heat settings as needed.
Oven: Preheat your oven to 350°F (175°C). Place the rolled-out rotis on a baking sheet and bake for 5-7 minutes per side, or until golden brown.
Air Fryer: Preheat your air fryer to 350°F (175°C). Place the rolled-out rotis in the air fryer basket and cook for 3-5 minutes per side, or until golden brown.
Slow Cooker/Crockpot: While not ideal for cooking the roti itself, you can use a slow cooker to keep the cooked rotis warm for a longer period. Wrap them in a clean kitchen towel and place them in the slow cooker on the “warm” setting.

Nutritional Information (Approximate, per Roti):

Calories: 150-200
Protein: 5-7g
Carbohydrates: 25-30g
Fat: 3-5g

Serving Suggestions – The Perfect Companions!

Besan Roti is incredibly versatile. Serve it with:

Dal Makhani (Creamy Lentils)
Baingan Bharta (Smoked Eggplant Mash)
Aloo Gobi (Potato and Cauliflower Curry)
Chicken Curry
A dollop of plain yogurt or raita
Aachar (Pickle)
Chutney

A Final Word from Your Chef

Besan Roti is more than just a recipe; it’s a connection to our roots, a celebration of simple ingredients, and a way to share love through food. I encourage you to try this recipe at home. Gather your family, put on some soulful music, and enjoy the process of creating something delicious together.

Now, go forth and cook with love! And remember, pet bharo, dil khush karo! (Fill your stomach, make your heart happy!)

Until next time, happy cooking!

Your friend,

Chef Curry Do’pyaza