Total Time:
3 hr 10 min
35 min
2 hr 35 min

10 rotis

  • 3 1/3 cup all purpose flour
  • 2 tablespoons ghee, recipe follows, or vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Water
  • Chickpea Filling, recipe follows
  • Ghee:
  • 1 pound unsalted butter, cut into chunks
  • Chickpea Filling:
  • 1 1/2 tablespoons ghee or vegetable oil
  • 3 garlic cloves, chopped
  • Pinch saffron
  • 1 1/2 teaspoons cumin seeds, toasted and ground
  • 2 cups chickpeas, cooked
  • 1/2 cup water
  • Salt and freshly ground pepper
  • Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.

  • Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.

  • Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.

  • Put butter in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.

Chickpea Filling:
  • In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste. Cool and puree in food processor.

View All

Cooking Tips
Loading review filters...