Halwai October 20, 2018


• 2 cup – Besan ( Gram Flour)
• 1/2 cup – Atta ( Whole Wheat flour)
• 1 tsp – Red Chilli powder, black pepper, coriander powder each
• Salt to taste
• 1 tbsp – Oil
• 1/2 tsp – Turmeric, dry Mango powder each
• 1 tsp – Green chilli paste
• 1 tsp – grated Ginger
• Warm water to knead
• Few sprigs of fresh coriander leaves, chopped


  1. Mix all the ingredients together and knead to form a pliable dough.
  2. Since the quantity of whole wheat flour used is very less here, you would have to grease your palms to knead the dough properly.
  3. Keep your palms oily to avoid its sticking to your hands.
  4. Roll the prepared balls into chappathi and roast them on a heated griddle on low flame.
  5. This is very important to keep the flame medium else the inner layer of the roti will not be cooked properly.
  6. If you are applying oil, roast it with 1 tsp oil/ghee on each side till it turns a bit brownish on the sides and crispy in between.
  7. It takes longer than the usual paratha/ roti to get this one cooked.
  8. Serve hot with raita and side dish of your choice.
  9. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur