Easy Coriander Roti in 20 Minutes | Flatbread Recipes (2024)

27th September 2009

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Who wants to join me for a Simple Dinner – Coriander Roti with Pickle, Yogurt and a little tomato ketchup?

Recipe Post updated on 27th March 2018!

Our weekdays are all about simple, delicious food with lots of big flavors but something really quick. As much as possible, I like to put my kitchen gadgets to work to maximize the time.
What about you?

I generally knead my Roti dough in a stand mixer and let me tell you it’s incredibly soft and well done. But one thing you must be aware of is the proportion of dough and water.
After kneading dough by hand for chapathi/ roti regularly for many years, the exact proportion of whole wheat flour to warm water is 55%. Assuming you are going to make Roti’s with 2 Cups of flour, so you might need just over 1 Cup of water. And this trick works all the time for me.

I am a huge fan of Coriander leaves in herbs.. and they are forever stocked in my refrigerator. And thanks to these gorgeous OXO Spacesaver Herb containers, my coriander leaves stays fresh for three weeks.

I love the addition of Coriander leaves as garnish in my curries, stews and in flatbreads too. This time, I was so keen on using them as the main flavoring ingredient and made some coriander roti..

How about making Pumpkin phulka roti or may be even Spinach Phulka roti for a change?

Coriander Roti

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 Roti's

Author: Sandhya Hariharan

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

Ingredients

2 Cups Whole Wheat Flour
1 Cup coriander leaves
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

Instructions

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.
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 thinroti.
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.
Serve Coriander Roti hot with Pickle, Ketchup & Yogurt.

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.

Course: Flatbread, Main Course

Cuisine: North Indian

Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

Reader Interactions

Comments

Sushma Mallya says
27th September 2009 at 5:03 pm

That was very quick and simple one yet very flavourful & delicious sandhya…
Reply
Rohini says
27th September 2009 at 5:11 pm

Hey Sandy, I was just wondering what to make for dinner when your post popped up! I am gonna try this right away and will post you the result in an hour!! 🙂
Reply
lata raja says
27th September 2009 at 6:34 pm

Delicious! Just a pickle would do isn't it?
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Reply
A 2 Z Vegetarian Cuisine says
27th September 2009 at 7:01 pm

Looks lovely, you have a nice blog.
Reply
Gita says
27th September 2009 at 7:35 pm

Perfect looking rotis dear..nice steps 🙂
Reply
Raje says
27th September 2009 at 9:45 pm

Wonderful flavors with your roti Sandhya, they must taste Yumm!
Reply
Sandhya Hariharan says
27th September 2009 at 10:04 pm

Excellent… Rohini.. Try em and let me know.. I wud be glad…
Thanks Gita,Sushma & Raje
@ Latha… Yup just a mixed pickle wud be yumm
Reply
Padma says
27th September 2009 at 10:48 pm

Roti looks colorful and full of flavor…. thanks for dropping by at my blog… you have a nice space here… would love to visit u more…
Reply
Pavithra says
27th September 2009 at 11:14 pm

Hi sandhya thanks for your lovely words in my blog dear.. hey the coriander roti sure it would taste awesome… Looks so yummy.. who say no to this yummy roti and pickle… perfect…
Reply
Sanghi says
28th September 2009 at 12:53 am

Delicious roti sandhya!!
Reply
Veggie Belly says
28th September 2009 at 3:22 am

Coriander is one of my favorite herbs and I add hand fulls of it to my Indian dishes. I love how you've worked it into the roti! I bet that was fragrant and yummy!
Reply
RAKS KITCHEN says
28th September 2009 at 5:10 am

Hey that’s a cool idea Sandhya! Will try some time 🙂
Reply
Rohini says
28th September 2009 at 5:51 am

Wow, I accept it is a perfect change to an otherwise normal roti.. Was delicious, and went well with Pickle n Yoghurt. Thanks for sharing it with us Sandy. Keep rocking gal!
Reply
Sree... says
28th September 2009 at 6:41 am

hiii…thank u soo much for ur lovely comment.I love the flavour of Coriander leaves..Nice recipe and simple too..:)
Reply
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Priya says
28th September 2009 at 7:55 am

Such an aromatic roti, looks tremendous!
Reply
Graziana says
28th September 2009 at 8:16 am

I love rotis, I have to try them with coriander and ajwain. Thank you for sharing this with WHB!
Reply
my kitchen says
28th September 2009 at 8:57 am

Tasty & Healthy rotis
Reply
Prathibha says
28th September 2009 at 9:31 am

It would be aromatic right??
Nice idea of using coriander in roti..
Reply
Sarah Naveen says
28th September 2009 at 1:12 pm

Simpy yummy..love the idea of adding coriander
Reply
Ammu Madhu says
28th September 2009 at 11:31 pm

lovely..
cheers,
ammu.
Reply
Kanchan says
29th September 2009 at 8:32 am

Nice dish ! I always tend to bring loads of coriander and forget to use the whole bunch , nice way to use the whole bunch of coriander !
Reply
Sandhya Hariharan says
29th September 2009 at 8:57 am

Glad for you Rohini.. that you had a lovely dinner…
Thanks Sree & Priya…
Yup Pratibha… It is aromatic when you cook your roti's.
@ Ammu & Sara… Thankooooo
Exactly Kanchan .. Thats why I went on try this recipe… An instant Roti & we have a solution to using Coriander tooo
Reply
jeyashrisuresh says
29th September 2009 at 8:59 am

Thanks for visiting my space sandya. Actually i came across ur blog few days back and ur ur pav post.but before leaving comment somebody came and went ,totally forgot.Waht a coincidence.
panner sandwich is my fav one.very long back i made.
And the coriander leaves roti looks yummy. We all love roti.Will try this easy and simple one.
Reply
Sandhya Hariharan says
29th September 2009 at 9:07 am

Thank you Padma… Do visit often..
Raks.. Try em n let me know
Sangi & Pavitra.. Thank you gals.
Veggie Belly..Thank you 4 dropping by
Reply
s says
29th September 2009 at 10:44 am

first time here..quite a lovely blog…this is sucha quick yet wholesome meal
Reply
Home Cooked Oriya Food says
29th September 2009 at 11:35 am

Must be very flavorful… I do it with methi !
Reply
Naarya says
29th September 2009 at 12:53 pm

wow. sounds easy and tasty. will give it a shot soon…
Reply
Shri says
29th September 2009 at 3:05 pm

Delicious looking rotis, Sandhya!
Reply
Avisha says
29th September 2009 at 7:34 pm

Hi,
New here, Corriander Rotis look delicious.You have a really nice blog.
Reply
Nandini says
30th September 2009 at 1:57 am

Very healthy and aromatic roti! Thanks for visiting my blog! 🙂
Reply
lissie says
30th September 2009 at 4:07 am

very healthy and nutritious rotis…tasty too!
Thanks for visiting my space, Sandhya! do visit again… you have a wonderful space here!
Reply
Sanjana says
25th October 2009 at 4:11 pm

Hey Sandhya! You have some awesome recipes here! Such a great blog! Thank you so much for coming to visit me at KO Rasoi. I'll definetly be following your blog!
Reply
Margaret Gallagher says
29th March 2018 at 3:11 pm

Quick easy and DELICIOUS – easter delights
Reply
Nicholas Baker says
20th September 2023 at 12:26 pm

I love your blog Sandhya, you are a very reliable guide to making Indian food at home. I have a question: this recipe makes a lot of roti … is it better to scale down or can I keep the in the fridge for a while?
Reply
- Sandhya's Kitchen says
  20th September 2023 at 1:52 pm
  
  Hi Nicholas, Thank you for your message. These Coriander rotis will keep well in fridge for up to 3-4 days in the fridge. Simply warm it up in the microwave before enjoying. Alternatively, half the quantity if you only want to make 4-5.
  Reply

Easy Coriander Roti in 20 Minutes | Flatbread Recipes (2024)

FAQs

How much flour for one roti? ›

It depends on the size of your chapati. For a small one, 15-20 gm of wheat flour should be enough. However, if you want to make a bigger one, 30 gm will do the job. I usually take 150 gm to make a dough in order to make at least 5 chapatis.

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Why does roti get hard after cooking? ›

If your dough or the rolled chapatis lose too much moisture while and after cooking, you might end up with rubbery, or worse, crusty chapatis that are straight out of a nightmare. Therefore, to make soft rotis, you must ensure that they trap enough moisture inside them even after the cooking process is complete.

Get More Info Here ›

What causes roti to be stiff? ›

Over-kneading the dough can make the rotis hard and difficult to roll out. Using cold water for kneading the dough can affect the texture and make it difficult to roll out. Rolling out the dough too thin or too thick can affect the texture and cooking time of the rotis.

Which flour is better for roti? ›

Sorghum flour shines in crafting traditional Indian flatbreads and snacks such as rotis, crackers, nimki, cheela, dosa, and more.

Get More Info ›

Why does my roti not puff up? ›

If it's too hot, the roti will cook too quickly on the outside and the starch will be too firmly set to expand. If it's not hot enough, it won't create enough steam inside the roti to make it puff. Flipping at the Right Time: Cook the roti on one side until barely-visible bubbles start to form, then flip it.

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Does roti need baking powder? ›

The baking powder does very little to the roti. If you are making them to eat as soon as they are done, there is no need for baking powder.

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How much water for 1 cup of flour? ›

You want to use 70% as much water as flour, by weight, not volume. Weigh the flour, then use the calculator on your phone and multiply that weight by . 7 to get the weight of the water, by .

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Which millet is best for roti? ›

Commonly used millets for roti include pearl millet (bajra), finger millet (ragi), and sorghum (jowar). These millets are naturally gluten-free, making millet roti an excellent choice for individuals with gluten sensitivity or celiac disease.

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What do we call roti in English? ›

In regular terms Roti is called Indian Flat Bread or Tortilla in English. Roti or Indian Flat bread is made of Wheat flour/flour non fermented. Sometimes also known as Chappati. Tortillas are similar to Roti/Chappati but are made from corn flour.

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Which roti is best for diabetics? ›

Winner: Millet Rotis

Overall, both items can be enjoyed as part of a balanced diet for diabetics, but millet rotis outperform millet bread in managing blood sugar levels. Oats vs Lentils: Oats are whole grain food with dietary fibre, vitamins and minerals.

Why is my roti not soft? ›

Overcooking: Cooking roti for too long makes it hard and chewy instead of soft and pliable. Ignoring Rest Time: Not allowing the dough to rest can lead to tough roti. High Heat: Cooking on too high heat can burn the roti outside without giving it a chance to puff up.

Does baking soda make roti soft? ›

Baking soda is used in small amounts at times, to make breads soft and spongy. Add a pinch of baking soda to the wheat flour and mix it well, before making chapathi. Now you can start making the dough, using warm milk or lukewarm water.