Indian Cooking Challenge…Besan Ki Masala Roti

Last Updated on March 29, 2026 by Chef Mireille

Although the primary grain used in this Besan Ki Masala Roti is chickpea flour, it is balanced with wheat flour to make it more malleable and easy to roll out

Ingredients for Masala Roti

• chickpea flour
• whole wheat flour
• salt
• ghee
• ground cumin
• ground coriander
• ground turmeric
• green chili
• amchur powder
• red chili powder
• ghee

How to Make Besan Ki Masala Roti

Combine flours with salt and 2 tablespoons ghee.  Mix with enough water, to make a soft dough.  I added about 1/4 cup of water.  Let rest for 10 minutes.
Meanwhile, make the masala filling.  Combine all the spices, with chile, salt and the 1 1/2 tablespoons of ghee and mix well.
Divide dough into 8 equal portions.

Roll 1 each into a 4 inch circle.  Apply a little masala on top and fold over twice into a triangle and roll again.

Heat a tawa/roti iron/skillet and place roti on top.  Cook for about 2 minutes, until air bubbles start to form.  Flip over and brush the borders with ghee and cook for another 1-2 minutes.

This is a thin roti, not the thick Paratha or Naan you are used to getting in restaurants.

However, these thin rotis with the delicious masala filling can be eaten on its own, but also are delicious with any Indian food, including this green lentil dal, which I will be posting in a few days.

Roti & Dhal

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Besan Ki Masala Roti

Indian Roti Flatbread made with chickpea flour and spices makes a perfectly spiced roti to include with your breakfast.

Course: Breakfast, Flatbread

Cuisine: Indian

Servings: 8 roti

1x2x3x

Calories: 125kcal

Ingredients

Roti Ingredients

• 1 cup chickpea flour besan
• 1/2 cup atta Indian whole wheat flour
• salt to taste
• 2 tablespoons ghee

Masala Ingredients

• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 chile chopped
• 1/2 teaspoon aamchur ground mango powder
• 1/2 teaspoon red chile powder cayenne pepper
• 1 1/2 tablespoons ghee

Instructions

• Combine flours with salt and 2 tablespoons ghee.
• Mix with enough water, to make a soft dough. I added about 1/4 cup of water. Let rest for 10 minutes.
• Meanwhile, make the masala filling.
• Combine the cumin, corianger, turmeric, aamchur , chili powder, frsh chili and salt with the ghee and mix well.
• Divide dough into 8 equal portions.
• Roll 1 each into a 4 inch circle.
• Apply a little masala on top and fold over twice into a triangle and roll again.
• Heat a tawa/roti iron/skillet and place roti on top.
• Cook for about 2 minutes, until air bubbles start to form. Flip over and brush the borders with ghee and cook for another 1-2 minutes.

Notes

Atta is Indian wheat flour. It is a bit different than American whole wheat flour. It has less protein, which means it has less gluten. Therefore, the resulting roti using American whole wheat flour will be a bit softer.

For the authentic taste and consistency, find Indian atta at Indian markets.

Nutrition

Calories: 125kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 20mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg

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