Sharing an Easy Dahiwali Roti Recipe. The tenderness of each bite with hint of coarinder and chili make your meal even more delicious.
Not surprisingly this is a famous trend to serve with your spicy gravies at many restaurants in Delhi. Recently i came across this recipe at my friend Nidhi’s blog who is a brilliant blogger. Here is the to the original recipe.
I have made a little change to the original recipe ,skipped baking soda and increased the resting time to ferment naturally. With the roti i enjoyed keema that cooked in peshawari style.
You may like to check Eggless Banana Ragi Cake Recipe

Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- 1 cup + xbc cup whole wheat flour
- 1/4 cup yogurt
- 3 green chilies
- 2 tbsps Fresh coriander leaves
- 1 tsp Red Chili powder
- clarified butter
- salt
Ingredients
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Instructions
- In a bowl mix flour,chilies,chopped coriander ,salt.Before dealing with green chili, oil your finger or wear gloves.Now add yogurt little by little.knead to a soft dough. Cover the bowl with cling film and leave for an hour. Divide the dough into 10-12 ball.
- Roll each ball into a round disc of 1/2'' thickness (No matter if it's not a perfect round !!) Transfer the disc to the hot griddle and cook one side till you see small bubbles forming at a medium flame.Flip the side and cook it for 1-2 minutes till it is done.Apply ghee and cook both side well .
Recipe Notes

Serve hot. I had this with “Dahi wali Roti” .Recipe https://ladysphinger.wordpress.com/2015/01/28/dahi-wali-roti/