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 !!!