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Sanjeev Kapoor’s Spicy chickpea rotis (unleavened bread)


Another one of my favourite Indian chef’s recipes. I bought myself a book called “How to cook Indian” and was terribly disappointed not to see any pictures in it.  However, the recipes I’ve tried so far have yielded great results and this roti recipe is one of them.   These rotis (flatbread) are  crispy because of the chickpea flour well spiced so you can eat them on their own as a snack. A smear of butter on a hot roti will not go amiss !

Spicy chickpea flour and fenugreek rotis



1 cup chickpea flour (available in Indian supermarkets or some regular supermarkets like Tesco)

1/2 cup whole wheat flour (you should be able to see the brown grains in the flour)

1/2 teaspoon dried mango powder (called ‘amchur’ in Hindi. You can leave it out if you can’t find it)

1 and 1/2 teaspoons of roasted, ground cumin (can substitute with ground cumin)

1/2 teaspoon ground coriander

1/2 teaspoon red chilli powder (omit if you don’t like it too spicy)

1/4 teaspoon ground turmeric

2 green chillies, finely chopped (omit if you don’t like it too spicy)

2 tablespoons of chopped, fresh coriander

2 tablespoons of melted butter (omit if vegan or if you want to make it healthier. Alternatively, substitute with olive oil)

1 teaspoon table salt


1. Chickpea flour can be lumpy so it is worth sifting before using and breaking all the lumps with the back of a spoon.

2. Sift chickpea flour into a large bowl.

3. To this add the whole-wheat flour (don’t sift), all the spices, fresh herbs and salt. Mix well so the mixture looks even.

4. Make a well in the centre and add the butter/oil if you are using some. Mix the grease into the flour  with your fingertips until it is evenly distributed throughout the mixture.

5. Finally add about 50ml of water or enough to make a soft dough.

6. Cover the dough with a damp cloth and rest for 10-15 minutes.

7. Divide the dough into 6 balls and keep them under the damp cloth while rolling.

8. On a lightly floured surface, roll each ball into a circle approximately 15cm in diameter and 3-4mm in thickness.

9. On a medium heat, cook each roti with a little bit of butter/oil until it goes golden brown.

10. Serve hot with any curry as I did with Dum Aloo Amritsari or on its own. These can be re-heated the next day but won’t be as good as when fresh.

1. Rolling the dough into a roti 2. Rolled roti up close 3. Cooking the roti with a little bit of oil/butter

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