Besan Ki Roti- Homemade Spiced Gramflour Bread

This roti is ideal for breakfast or brunch. I grew up eating it for brunch on the weekends.

The bread is made with whole wheat flour and chickpea flour. The chickpea flour gives the bread a delicious nutty flavor and has protein as well.

The two flours can be paired with onion, ginger, green onions, cilantro and a bunch of spices- sky is the limit. You can make it as spicy as you want with a lot of chilies and cayenne pepper or keep it mild.

In this case, I added coriander powder, garam masala and salt. Once the dough is made, it is important for it to rest for a bit before the bread is ready to be rolled.

Rolling the bread can be difficult so don’t worry about the shape. Roll it out into whatever shape is the easiest. Once it is rolled out, cook it on a non-stick pan (it is the easiest to handle). Cook on both sides until golden brown. You can cook longer to make the exterior crusty. Either way, the bread is delicious.

Traditionally it is served with pickles and yogurt (to alleviate the heat from the bread). It can also be served with a fried egg on top- my favorite.

• 1 cup chickpea flour
• 2 cups whole-wheat flour
• 1 cup water
• 1 tablespoon extra light olive oil
• 3 teaspoons salt
• 3 teaspoons coriander powder
• 1 teaspoon garam masala
• ½ teaspoon cayenne pepper
• 3 green onion, chopped
• 1-inch ginger, grated
• ½ cup cilantro, chopped

• ½ cup all-purpose flour- for dipping the dough
• ¼ cup extra light olive oil- for the bread

In a large mixing bowl add the chickpea flour, whole-wheat flour, olive oil, salt, coriander powder, garam masala, cayenne pepper, green onions, ginger and cilantro. Mix well and slowly add the water while mixing the dough with your fingers. Keep mixing and kneading until the dough can be formed into a ball. The consistency should be firm but soft. Cover and keep aside for 30 minutes.
Divide the dough into peach size balls and roll into smooth rounds. Take each round and dredge in the all-purpose flour. Flatten the round down with your palm and start rolling it with a rolling pin. Roll the ball into a 10 to 12 inch even round- like a tortilla.
In the mean time heat a large non-stick frying pan. Add ½ teaspoon oil and place the rolled out roti in the pan. Cook on medium high heat for a minute. Turn the bread over and cook the other side for a minute. Drizzle a teaspoon of oil on the bread and sauté till both sides are golden brown. Repeat the process for the rest of the dough. Serve with yogurt or chutney.
The dough will make 7-8 rotis, depending on the size of the balls.