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½ kilogram of Gram Flour (Besan)
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½ kilogram of Whole Wheat Flour
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2 medium Onions (finely chopped)
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4 Green Chilies (Hari Mirch) (finely chopped)
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6 Whole Red Chillies (Lal Mirch)
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½ cup of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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3 tbsp. of Dried Pomegranate Seeds (Anardaana) (coarsely grounded) (optional)
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2 tsp. of Whole Cumin Seeds (Saabut Sufaid Zeera)
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2 tbsp. of Coriander Seeds (Dhania)
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2 tsp. of Salt
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3 tsp. of Chili Powder (or according to taste)
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Clarified Butter (Ghee) or Cooking Oil (for frying)
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2 cups of Cooking Oil
- Combine all of the dry ingredients in a large bowl and mix them together well. Make a slight well in the center of the mixture and add oil to it. Using your finger tips, mix it well into the flour. Add a little water at a time and knead it into a soft dough. Knead it thoroughly for several minutes until it becomes smooth. Cover it with a damp cloth and set it aside to rest for at least 30 minutes.
- Divide the total dough into 12 equal parts. Roll each part into a smooth ball. Then roll each ball into a round of about 6 inches with a roller.
- Heat up a tawa or griddle on the stove on medium to high heat. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately.
- Carefully place the round of dough on the hot tawa or griddle. And allow it to cook for a minute and then turn it over. Spread a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Spread a little ghee on the top and on the surface of tawa or griddle along the edges of the roti. Turn it over again and repeat the process of spreading oil until both sides are cooked and crisp.
- Remove roti from pan, spread ghee on top and serve immediately. Repeat the same process with the remaining dough to make more rotis.
