Onion Roti recipe
This Onion Roti recipe is a simple yet flavorful way to enjoy the goodness of whole wheat and a delicious onion filling. So ditch the bland and embrace the beautiful taste of Indian flatbreads!
Ingredients
For the Dough:
- 1 cup whole wheat flour gehun ka atta
- ¾ teaspoon salt
- Water as needed
- 2 onions chopped
- 2 tablespoons chopped coriander leaves dhania
- 2-3 green chilies chopped (adjust based on spice preference)
- 1 teaspoon cumin seeds jeera
- ½ teaspoon grated ginger adrak
- 2 tablespoons melted ghee
For Cooking:
- Ghee as needed
Instructions
- Sift the flour and salt together.1 cup whole wheat flour, ¾ teaspoon salt
- Combine all the ingredients thoroughly, adding just enough water to form a stiff dough.2 onions, 2 tablespoons chopped coriander leaves, 2-3 green chilies, 1 teaspoon cumin seeds, ½ teaspoon grated ginger, 2 tablespoons melted ghee
- Knead the dough well, then divide it into 6 equal portions.Water
- Roll out each portion into a thick round, about 150 mm in diameter, using some flour to prevent sticking.
- Make a few light, horizontal slits on one side of each round.
- Cook each round on a hot tawa (griddle), applying a little ghee, until pink spots appear on both sides.Ghee
- Serve hot.
Notes
- For a richer flavor, you can use butter instead of ghee.
- Don't have fresh coriander leaves? You can use a pinch of dried coriander instead.
- Leftover Onion Rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a pan with a little ghee or butter before serving.