Sanjeev Kapoor

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Masalewali Roti

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Layered roti made with spiced dough

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Masalewali Roti

Main Ingredients

Whole wheat flour (atta), Salt





Level Of Cooking



  • Whole wheat flour (atta)
    2 cups + for dusting
  • Salt
    to taste
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Chaat masala
    1 teaspoon
  • Red chilli powder
    1 teaspoon
  • Ghee
    1 teaspoon


Step 1

Mix together wheat flour, salt and carom seeds and knead into a dough with sufficient water. Cover and keep aside.

Step 2

Divide the dough into equal portions and roll into balls. Dust with a little dry flour and roll into roti.

Step 3

Apply ¼ tsp ghee on the roti, sprinkle red chilli powder chaat masala and dry flour.

Step 4

Make a cut in the roti from the centre outwards and roll it in the shape of a cone to make layers.

Step 5

Press this cone and roll it back into a roti.

Step 6

Heat a non sticktawa. Place the roti on it and cook till the underside is done. Turn it over and cook on the other side too. Apply a little ghee on both sides and cook till golden.

Step 7

Remove from tawa, sprinkle some chaat masala and crush the roti to separate the layers. Transfer into a serving plate and serve hot.

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