5 from 1 vote
Coriander Roti
Coriander Roti
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Coriander Roti can be prepared as an alternative to plain roti's with lots of coriander and spices.

Course: Flatbread, Main Course
Cuisine: North Indian
Servings: 10 Roti's
Author: Sandhya Hariharan
  • 2 Cups Whole Wheat Flour
  • 1 Cup Coarsely Chopped Coriander
  • 2 Tsp Gram Flour Besan
  • 1 Green Chillies minced Optional
  • 1/2 Tsp Red Chilli Powder
  • 3/4 Tsp Turmeric Powder Haldi
  • 3/4 Tsp Cumin Powder
  • 3/4 Tsp Coriander Powder
  • 1 Tsp Carom Seeds Ajwain
  • Salt To Taste
  • 1 Cup + a little more Water
  • 2 Tsp Oil Kneading
  • Ghee/Oil 2-4 Tsp for spreading optional
  1. In a large mixing bowl, combine the chopped coriander leaves, wheat flour, chickpeas flour, spice powders, carom seeds & 1 cup of water and start kneading. Add a little more water if needed as you knead until you achieve a soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside and prepare the tava.

  2. Divide the dough into 10 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin roti.

  3. Cook the rotis for 1-2 minutes, turning once, until lightly puffed up and lightly browned on both sides.Add few drops of oil while cooking the roti’s. Remove the Roti from the tava and place them in a casserole.  Adding oil to the coriander roti is optional and you may avoid it if you are keen on cutting down oil.
  4. Serve  Coriander Roti hot with Pickle, Ketchup & Yogurt.

Recipe Notes

For variation, you could also sneak in some Mint leaves if you like. 

Adding Carom Seeds is optional again if your children do not like them included.