Last Updated on January 12, 2020 by Chef Mireille
Dashmi Roti – Maharashtra Spiced Paratha – This spiced roti is very flavorful – perfect to enjoy simply with any chutney for snack time or breakfast!
Just like different regions of Italy are known for different pasta shapes and different regions of Malaysia make different versions of laksa, India has regional cuisines. In the west, we often refer to Indian food as one cuisine. However, the culinary differences between the different states of India can be so different they sometimes bare little resemblance to each other.
Every once in a while, I make it my business to delve into learning some of the traditional foods that make an Indian state unique. Maharashtra is a state I’ve rarely experimented with, so it’s high time I expanded my Maharashtra food content.
Most people know about the rich food culture of Mumbai. Mumbai is the second most populous city in India after New Delhi, the capital. Like Delhi, Mumbai is an amalgamation of people who flock to these large cities from all over India. Many of the popular Mumbai Street Foods like Pav Bhaji, Misal Pav, Sago Vada and Tawa Pulao were developed in Mumbai itself and is not necessarily part of the local regional cuisine within the state. If you’d like to check out my experience visiting one of the most popular Mumbai Street Food locations, check out my post here when I visited Juhu Beach!
Dashmi Roti is a traditional home style roti. There are two versions – both a sweet version and a savory version. The sweet version is usually made with milk and/or cream to yield a super soft dough. This dough is enhanced with jaggery, cardamom and sometimes dry fruits and nuts are also included. This version is usually made with chappati flour only.
The savory version is instead flavored with a variety of ground spices which makes this roti a flavorful option to have simply with some chutney or raita.
Before we get to today’s recipe, do check out some of my other Roti Recipes from all over India that you can enjoy with your favorite chutney..
- Kashmiri Naan (sweet roti)
- Paneer Mint Kulcha
- Amritsari Kulcha
- Paneer Bottle Gourd Paratha
- Tomato Paratha
- Bedmi Poori
- Bengali Green Pea Paratha
IN THE MAKING – HOW TO MAKE DASHMI ROTI
This roti is delicious with your favorite chutney!
Dashmi Roti – Maharashtra Spiced Paratha
- 1 cup besan chickpea flour
- 1 cup chappati flour atta
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon asoefetida
- ½ teaspoon red chile powder
- 1 ¼ teaspoons salt
- 1 tablespoon oil
- ¾ cup warm water
- ghee for cooking
- In a bowl, combine besan, chappati, spices and oil.
- Add water a little at a time until you have a soft dough.
- Cover with a damp towel for 10 minutes.
- Divide dough into 4 equal portions and form into soft and smooth balls.
- On a lightly floured surface, roll out each roti to about 7" diameter.
- Heat a skillet/tawa/roti iron and place one of the rolled out roti on the skillet. Brush a little ghee on the perimeter.
- When bubbles start to appear on top, flip over and cook for another 30 seconds.
- Repeat until all the roti's have been cooked.
- Serve with your favorite chutney.