Besan roti, also known as chickpea flour roti, is a flatbread from Indian cuisine. It is made primarily from besan flour (or gram flour) and is a staple in many households, especially in northern India.
What Is Besan Roti?
Besan roti, also referred to as besan masala roti or missi roti , is a type of Indian bread using a mix of whole wheat flour and chickpea flour.
In contrast to typical rotis , the inclusion of chickpea flour gives besan roti its characteristic golden brown colour and slightly nutty flavour. It also has added spices so is known as besan masala roti, similarly to Masala Laccha Paratha , Masala Puri or Masala Bhakhri .
Indian chickpea flour bread is commonly paired with flavourful side dishes like yogurt, pickles, or chutneys. It can also be served alongside dals, curries, or vegetables, making it a perfect side dish of your choice.
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
The main ingredients for besan roti are simple and easily available.
- Besan (gram flour) I often make zucchini pancakes and savoury carrot pancakes using this flour.
- Whole wheat flour – also known as aata.
- Salt
- Carom seeds (ajwain, for added flavor and digestion)
- Coriander leaves or fenugreek leaves , finely chopped
- Green chilies , minced (optional for spice lovers)
- Red chili powder
- Turmeric powder
- Little oil for pliability
- Cup of water (warm, adjust to form a pliable dough)
Other Besan Recipes
- Besan Ladoo
- Gujarati Kadhi
- Onion Bhaji
Serving Suggestions
Besan roti can be enjoyed with a variety of accompaniments. Pair it with rajasthani cuisine classics, like gatte ki sabzi or kadhi, or serve with a refreshing yogurt dip . For a quick snack, roll it up with tomato ketchup or a tangy pickle such as keri no chundo .
Tips and Tricks for Perfect Besan Roti
- Dough Consistency: Use just the amount of water needed to form a pliable, non-sticky dough.
- Enhance Flavour: Add chopped green chillies, coriander leaves, or dried spices for extra taste.
- Avoid Overcooking: Ensure the roti is cooked until golden but not burnt; the right balance ensures soft texture and flavour.
- Gluten Allergy Alternative: Replace whole wheat flour entirely with gram flour for a gluten-free version.
Gluten-free Besan Roti
You can make this recipe entirely gluten-free without using the whole wheat flour. However, you will need to make a small change to the recipe.
Use very hot but not boiling water to knead the dough. This ensures the roti will remain soft once kneaded and cooked. That’s how I make my Bajra roti (Bajra Na Rotla).
You can add gluten-free plain flour (purpose flour) or oat flour instead of whole wheat flour.
You can also add boiled mashed potato to the flour whilst kneading the dough.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Besan Roti (chickpea flour flatbread)
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 Griddle roti tawa
Ingredients
- 1 cup besan chickpea flour
- 1 cup whole wheat flour chapatti aata
- 1 tablespoon red chilli powder lal Mirch
- 1 teaspoon turmeric powder haldi
- 1 teaspoon carom seeds ajwain
- 2 tablespoon freshly chopped coriander or methi
- 1 tablespoon salt
- 2 tablespoon oil for moin +extra for cooking
Instructions
- In a big and wide plate or large mixing bowl place all the ingredients plus 2 tablespoon oil.
- Mix everything by hand, then add water little by little and knead a pliable dough.
- Cover the dough with a clean damp cloth or kitchen towel and leave it to rest for 15 minutes.
- Divide the dough into equal portions and make round balls.
- Dust the flour on working surface, first roll one ball into the circle, about 6-inch circle.
- Heat griddle or tawa on a medium heat.
- Place the roti on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
- Turn the roti over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
- Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
- Turn over again and repeat on the other side until you have the desired crispiness.
- Keep each roti warm, while you repeat to cook them all.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2018.
Besan Roti (chickpea flour flatbread)
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 Griddle roti tawa
Ingredients
- 1 cup besan chickpea flour
- 1 cup whole wheat flour chapatti aata
- 1 tablespoon red chilli powder lal Mirch
- 1 teaspoon turmeric powder haldi
- 1 teaspoon carom seeds ajwain
- 2 tablespoon freshly chopped coriander or methi
- 1 tablespoon salt
- 2 tablespoon oil for moin +extra for cooking
Instructions
- In a big and wide plate or large mixing bowl place all the ingredients plus 2 tablespoon oil.
- Mix everything by hand, then add water little by little and knead a pliable dough.
- Cover the dough with a clean damp cloth or kitchen towel and leave it to rest for 15 minutes.
- Divide the dough into equal portions and make round balls.
- Dust the flour on working surface, first roll one ball into the circle, about 6-inch circle.
- Heat griddle or tawa on a medium heat.
- Place the roti on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
- Turn the roti over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
- Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
- Turn over again and repeat on the other side until you have the desired crispiness.
- Keep each roti warm, while you repeat to cook them all.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Pinni, also known as atte ki pinni is an Indian sweet made with atta, edible gum, ghee, nuts and seeds. It is most commonly associated with the winter season. Seriously, I look forward to it all year!
Aate ki pinni (or atta ladoos) is a staple in North Indian households, especially in Punjab. My Mum picked up this recipe from a Punjabi friend and ever since, she has these pinni on rotation with other Indian winter warmer sweets.
other winter warmer Recipes
- Gundar Pak
- Katlu
- Gujarati Raab
Ingredients
Be sure to check out the full recipe in the recipe card below.
Whole Wheat Flour (Atta) – The base of punjabi atta pinni recipe, atta provides a nutty flavour and coarse texture. It’s dry roasted on a low flame until it turns golden brown, releasing a delightful nutty aroma.
Besan – Aka chickpea flour or gram flour. Besan adds a nutty flavour and texture.
Desi Ghee – No aate ke ladoo is complete without lots of ghee! It adds richness, helps bind the mixture, and enhances the flavour. I use homemade ghee . Warm, melted ghee is incorporated into the pinni mixture.
Edible Gum (Gond) – Gond, when fried in ghee, puffs up and adds a delightful crunch. You can find it online or in Indian grocery stores.
Nuts and Seeds – Lots of nuts like cashew nuts, almonds, and raisins are added for a nutty flavour. Melon seeds enhance texture.
Green Cardamom Powder – This aromatic spice lends a refreshing flavour and balances the sweetness of the pinnis.
Jaggery – Sweetness can be adjusted based on personal preference.
Dessicated coconut – Adds delicious flavour.
Serving Suggestions
Pinnis are best enjoyed with a glass of warm milk such as saffron milk or as a dessert after meals. They can also be paired with other sweet dishes like peanut chikki or til chikki as a winter platter.
Storage
Store the pinnis in an air-tight container at room temperature. Properly stored pinnis can last for a long time, making them an ideal snack to prepare in advance.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Pinni
Equipment
- 1 pan or kadai
- 1 Grinder
- 1 Spatula
Ingredients
- 2 cup whole wheat flour gehun ka aata
- 1 ½ cup ghee
- 2 cup jaggery or jaggery powder
- 2 tablespoon besan gram flour
- ¾ cup edible gum
- ½ cup almonds
- ½ cup cashew nuts
- ¼ cup raisins
- ¼ cup melon seeds
- ¼ cup desiccated coconut
Instructions
- In a pan, heat a few tablespoons of ghee on a medium flame. Fry the edible gum until it puffs up. Crush it into a coarse powder once it cools.
- In the same pan lightly roast the almonds, cashew nuts and melon seeds and coconut one by one.
- Once slightly cooled, coarse grind using coffee grinder.
- In the same pan add 1 cup ghee, keep low flame. Add besan and fry it for a couple of minutes.
- Then add the whole wheat flour and roast until it turns golden brown with a nutty aroma. Keep stirring to prevent burning.
- Once done, remove the flour in to a big bowl and mix crushed edible gum, nuts, seeds and desiccated flour. Mix well and keep it aside.
- Add remaining ghee in the same pan along with grated jaggery and allow to melt. Do not bring it to boil.
- Mix melted jaggery and flour mixture. Quickly combine everyhting using a spoon.
- Apply little ghee on your both palms. While the mixture is warm, take 1/4 cup amount or small amount of the mixture in your hand and press firmly to shape into small balls or finger marks. Ensure they’re compact.
- Allow to cool them completely, before storing them.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2013.
