This spicy, aromatic pancakes are in Nepal in various versions – with lots of vegetables – deep fried as Parati or as Pakora ect.

Since I do not like oily food , I prefer the simple variant, called Roti .

They can be filled and collapsed or rolled – taste the next day well and are great to any curry dish . Wonderful !!!
1 cup chickpea flour

1 cup whole spelt flour (for gluten free options you can use gluten free flour)

1 teaspoon garam masala

1/2 tsp turmeric

1/2 teaspoon ground cumin

4 tablespoons flaxseed


water in a jug
Mix the dry ingredients in a stable bowl and then continuously stir the water to pour until a creamy liquid dough – let 10 min rest. A medium non stick pan on the stove, heat it on medium high ,pour with a ladle the batter – the pan turning until the dough evenly has dry edges – who has some practice or the right pan has found itself – can also prepare rotis without oil! –

When the border will turn dark and the other side until golden brown – with a spatula to take out and pour it on a kitchen towel to drain.

Continue until the dough up.

The finished Roti’s can be filled with anything you like – vegetables, tofu, potatoes or what so ever .

These are nice with lentil Dal !!!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s