Dry Masala Roti

Recently, one sunday evening I was alone for dinner and usually I am too lazy to experiment when its just me! So I tried something thats healthy, fast and easy to make. So I surfed online and bumped into this recipe here!

A mix of dry spices and urad dal ground together and stuffed inside a roti. I made a few changes and adjusted the proportions as per my taste. It is very simple and pairs well with curd.

Serves: 2 Preparation Time: 5-10 mins. Cooking Time: 10 min

Ingredients:

For the dough:

1½ cup sifted wheat flour + some for dusting
1 pinch of salt
1 tbsp oil
Water as required

For the dry masala:

½ cup skinless split black gram/ urad dal
1 tbsp whole coriander seeds/dhania ke beej or powder
1 tbsp whole fennel seeds/saunf or powder
½ tbsp black peppercorns/ kali mirch or powder
¼ tsp garam masala
½ tsp red chilli powder
½ tsp dried mango powder/amchur
1½ tbsp bengal gram flour/besan
¼ tsp turmeric powder/ haldi
Salt as per taste

For roasting:
Ghee/clarified butter as required

Method:

1. Firstly, if you are taking whole spices, dry roast them - coriander seeds, fennel seeds, black pepper. This will take barely 30 - 45 seconds on a small hot pan. They will turn a slight brown and that is when we immediately transfer to a mixing bowl.

2. Now, take the bengal gram flour/besan and dry roast for about 30 - 45 seconds. Once done, immediately transfer to a mixing bowl.

3. Now in a mixture grinder, dry grind the whole spices and all other ingredients under dry masala into a fine yet slightly coarse powder.

4. Check for salt and tang and mix well.

5. Now make a soft roti/chapati dough using the items under 'for the dough'.

6. Just like we make stuff paratha, divide the dough in equal sized balls. Now, flatten each ball and roll it till its 1cm thick and put in about 1 tbsp of  the dry masala as a stuffing. Seal all the sides. Dusting as required, roll them into thin rotis.

7. Dry roast both sides until light brown spots start to appear, use a little ghee and finish the roasting.

8. The simple dry masala rotis are ready to eat! Serve them just like that, or with curd, or as you like it!

Notes & Tips:

1. Dry roasting the whole spices lets them release their aromas and flavours. You can do the same with the powders too. Just ensure they do not burn. A very light brown and a light smell is enough. Immediately transfer it as it may continue to roast due to residual heat.

Alternatively, if you are in a super hurry, you can simply grind them without roasting.

2. This can be used for stuffed puris as well.

3. This can be stored in a cool and dry place for 8 to 10 days.