Garlic Chili Roti
Elevate your flatbread game with this bold and flavorful Garlic Chili Roti recipe! Each soft, homemade roti packs a punch with the vibrant flavors of minced garlic, fiery red chili powder, and the refreshing heat of fresh green chilies. This spiced whole wheat bread dough is kneaded to perfection, rolled out into thin rounds, and toasted on a skillet until golden with irresistible charred spots. Lightly brushed with ghee or oil for added richness and finished with a sprinkle of fragrant chopped coriander leaves, these rotis are perfect for sopping up your favorite curry or serving alongside a hearty stew. Simple to prepare and ready in just 35 minutes, this recipe is a must-try for lovers of bold, spicy breads!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 4 large Garlic cloves (finely minced)
- 1 teaspoon Red chili powder
- 2 medium Fresh green chilies (finely chopped)
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Ghee or oil
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
In a large mixing bowl, add 2 cups of whole wheat flour, 4 large finely minced garlic cloves, 1 teaspoon of red chili powder, 2 medium finely chopped green chilies, and 1 teaspoon of salt. Mix well to combine.
Gradually add 3/4 cup of water to the dry ingredients while mixing with your hand or a spoon, until the mixture starts to come together.
Knead the dough by hand for about 5-7 minutes until it is smooth and pliable. If the dough feels too sticky, add a little more flour as needed; if too dry, add a bit more water.
Once the dough is ready, cover it with a damp cloth and let it rest for about 10 minutes to relax the gluten and allow the flavors to meld.
Divide the dough into 8 equal portions and roll each portion into a ball.
On a lightly floured surface, take one dough ball and roll it out into a thin circle of about 6-7 inches in diameter, using a rolling pin.
Heat a tawa or flat non-stick skillet over medium-high heat. Once hot, place the rolled-out dough onto the tawa.
Cook the roti for about 30 seconds until bubbles start to appear, then flip it over.
Brush the cooked side lightly with ghee or oil and continue to cook the other side for another 30 seconds or until light brown spots appear.
Flip the roti back over, brush with ghee or oil again, and press gently with a spatula to help it puff up slightly.
Remove the roti from the skillet and place it in a container lined with a clean kitchen towel to keep it warm. Repeat the process with the remaining dough balls.
Sprinkle the warm rotis with 2 tablespoons of chopped fresh coriander leaves before serving. Serve the garlic chili roti hot with your favorite curry or side dish.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 3.8 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
