Bored of the same soft rotis every day? Rajasthan's crunchy biscuit roti might be exactly the change your dinner table needs. Cooked slowly in ghee until it turns golden and crisp on the outside while staying slightly soft within, this roti takes on an almost biscuit-like bite, and pairing it with a fiery garlic chutney lifts the flavour even further. The best part is that it comes together with ingredients most kitchens already stock.
What you will need
To make biscuit roti, you need wheat flour (2 cups), ghee (2-3 tablespoons), salt (to taste) and carom seeds or ajwain (a pinch). Water is added as required to knead the dough, and it helps to keep some extra ghee or oil handy for cooking the rotis. For an extra kick, red chilli powder or dried fenugreek leaves can be mixed into the flour, which adds another layer of flavour to the final roti.
Preparing the dough
Start by taking the wheat flour in a large mixing bowl and adding salt and carom seeds to it, mixing everything well. Next, add the ghee and rub it into the flour thoroughly with your hands. This step of working the ghee into the flour is what gives the roti its flaky layers and eventual crispiness. Gradually add water and knead a stiff dough, one that is firmer than what you would use for regular rotis. Cover the dough and let it rest for about 10 minutes so it sets properly.
Rolling and cooking the roti
Once rested, divide the dough into small portions and roll each one out, keeping the roti noticeably thicker than a regular one, since that thickness is key to getting the right texture. After rolling, prick the surface all over with a fork, this stops the roti from puffing up while cooking and keeps it crisp instead. Place it on a hot tawa and cook both sides briefly. Then lower the flame, apply ghee, and continue cooking until both sides turn golden brown and crisp. Cooking on a low flame at this stage is important, otherwise the roti can remain undercooked on the inside.
Making the spicy garlic chutney
The real character of this dish comes from the garlic chutney served alongside it. For the chutney, you need a few garlic cloves, dried red chillies, salt and a little lemon juice. Soak the dried red chillies in water for a short while to soften them, then grind them together with the garlic. Mix in salt and lemon juice to finish the chutney. Anyone who prefers a milder version can simply cut back on the quantity of red chillies used.
How to serve it
Serve the biscuit roti hot, straight off the tawa, alongside the garlic chutney. It also works well with curd, buttermilk, raw onion or green chillies on the side. Because of how filling and flavourful it is, this roti can double up as breakfast, a lunch item or a light evening snack.
