Batia Roti is a common breakfast dish in Rajasthan which has onions and spices in it and makes a delicious flatbread to be eaten anytime.
I came across this Batia Roti in an online google book that was about dishes from Rajasthan. Batia Roti is a common breakfast in Rajasthan as Lachedar parathas are in Punjab, I wanted to make it for my series.
In the A to Z Indian Breakfast Dishes, for B, I decided to make Batia Roti from Rajasthan. The only other dish starting with B that I could find was the Borugula Upma from Andhra. I wanted to go ahead with Borugula Upma or Uggani as it’s called, even though I have another version of the dish already shared.
Finally, I was lucky that I came across a new one and so glad that the roti was so delicious. I had asked Amma to make it for us and had to explain in detail how this roti was made. The recipe called for 1 /2 cup of cooking oil or ghee, Amma reduced it to 2 to 3 tbsp I think.
Even this amount of oil made the rotis very soft, so I can’t imagine how half a cup of oil would have caused it to be. Anyway, I enjoyed it so much in my situation. The dough is coiled and rolled into 6 inch circles and tastes fantastic on its own.
Batia Roti from Rajasthan
2 cups Wheat Flour
1/2 cup Cooking Oil or ghee
1/2 cup Onions chopped
1 tsp Ajwain / Carom seeds
Salt to Taste
1 tsp Red Chili Powder
1/2 tsp Garam Masala
2 to 3 nos Green Chilies
Water or milk to knead.
How to make Batia Roti
Take a wide bowl with all the ingredients, mix well. Add water or milk slowly to knead to a soft dough. Let it rest for 10 mins.
Divide into equal balls, take one ball, roll out and apply oil on top and pleat it as a rope and coil it. Roll out again as a 6 inch disc.
Heat a kadhai and cook the roti on both sides.
Serve with Pickle and Curds.