Weekends always ask for something more than usual everyday meals. I wanted to make something new instead of usual paratha omelette. Sticking to our traditional and conventional taste buds, I thought why not make besan ke roti (chickpea flour flatbread) with methi dahi (sweet yoghurt). As the name suggests, besan ke roti is a full meal. It is healthy, flavorful, and rich in proteins.

For making besan ke roti, you need to be a little patient with the dough and the mess in your kitchen counters. The dough is made with simple everyday ingredients yet you might need to oil your hands to knead it properly. And to make sure it rolls easily you need to dust the rolling surface with generous amount of flour. One technical detail, I would emphasize is to keep the rotis thick otherwise even after a good resting time, the dough will be fragile to handle and cook. Brush your tawa (oven) with ghee or butter before cooking them. I made them for the first time and they turned out to be decent but I am hoping to perfect them by making them a regular addition to our meals. I served them with salad and chutney.


  • Besan (Chickpea flour) – 3 cups
  • Wheat flour – 1 cup
  • Ghee – 2 tablespoons
  • Onion – 1 large, finely chopped
  • Fresh Coriander leaves – 1 bunch, finely chopped
  • Green chilies – 5 – 6, finely chopped
  • Cumin – 1 teaspoon, roasted and grinded
  • Red chili flakes – 3/4 teaspoon
  • Salt – 3/4 teaspoon or as require
  • Asafetida (Heing) – a pinch
  • Fenugreek leaves ( Kasuri methi ) – ½ teaspoon, optional
  • Water – as required for kneading the dough
  • Oil/ Ghee – for topping, making the roti
  • Preparation time : 30 minutes
  • Cooking time : 20 minutes
  • Number of servings (yield) : 5 – 6 persons


  • In a bowl, add besan (chickpea flour) and wheat flour along with ghee, onions, coriander leaves and all the spices. The mixture becomes very crumbly.
  • Mix it well and knead a slightly hard dough with oily hands. Don’t add too much water for kneading the dough.
  • Cover the dough with a kitchen towel and let it rest for a while.
  • Make small balls from the dough and roll out on a chackla (rolling board) with the help of a rolling pin into roti.
  • Place the roti on a hot tawa; let it cook one side until little bubbles are formed on the surface of the roti. Flip with the help of tongs and cook on the other side. Cook until completely cooked on both sides.
  • When the roti is cooked, remove from tawa and spread a tablespoon of ghee on top. Serve immediately with chutney or any sabazi (salad).

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.