Maharashtra Spiced Multigrain Flatbread

Be the first to rate

(No Ratings Yet)

Loading...

A beloved rustic flatbread from Maharashtra made by combining five whole grain flours with grated vegetables, onions, peanuts, and warming spices, then pan-toasted until crisp and golden. Each bite delivers earthy, nutty flavor balanced by a gentle chili heat and the freshness of cilantro and ginger.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 58 gCarbs
• 9 gFiber
• 4 gSugar
• 13 gProtein
• 390 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 4.2 mgIron
• 9 mgVitamin C
• 155 mcgVitamin A

Ingredients

For the multigrain flour blend

• 1 cup roasted chickpea flour (besan)
• 1/2 cup whole wheat flour ( atta)
• 1/2 cup fine rice flour
• 1/4 cup sorghum flour (jowar)
• 1/4 cup pearl millet flour (bajra)

For the vegetable mix-in

• 1 medium onion, very finely chopped
• 1 small carrot, grated
• 1/4 cup fresh cilantro, finely chopped
• 2 green chilies, finely minced
• 1 tablespoon ginger-garlic paste
• 2 tablespoons raw peanuts, lightly crushed

For the spice blend and assembly

• 1 teaspoon cumin seeds
• 1 teaspoon ajwain (carom seeds)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1 teaspoon kosher salt, or to taste
• 3 tablespoons neutral oil, divided

Directions

1. In a large mixing bowl, whisk together the chickpea flour, whole wheat flour, rice flour, sorghum flour, and pearl millet flour until evenly combined.
2. Add the chopped onion, grated carrot, cilantro, green chilies, ginger-garlic paste, and crushed peanuts to the flour mixture and toss until the vegetables are well coated.
3. Sprinkle in the cumin seeds, ajwain, turmeric, coriander powder, red chili powder, and salt. Mix thoroughly so the spices are evenly distributed throughout the dry blend.
4. Add warm water a little at a time (about 3/4 to 1 cup total) and bring the mixture together into a soft, slightly sticky dough. Cover and rest for 10 minutes so the flours can hydrate.
5. Divide the rested dough into 4 equal balls. Place one ball between two sheets of parchment paper and gently pat or roll into a round about 5 inches across and 1/4 inch thick; use a wet fingertips to smooth any cracks.
6. Heat a heavy cast-iron or nonstick tawa (griddle) over medium-high heat. Carefully lift a shaped flatbread and place it on the hot surface, then drizzle about 2 teaspoons of oil over the top.
7. Cook for 2 to 3 minutes until small bubbles appear and the underside shows golden-brown spots. Flip, drizzle another teaspoon of oil around the edges, and cook 2 more minutes, pressing gently with a spatula.
8. Repeat with the remaining dough balls, stacking cooked flatbreads inside a clean kitchen towel to keep them soft. Serve hot with plain yogurt, white butter, mango pickle, or a tangy garlic chutney.

Cook’s Notes

• Keep a small bowl of water nearby while shaping; dipping your fingertips prevents the sticky dough from cracking and helps seal any tears.
• Cook on medium-high heat so the flatbread crisps on the outside without burning before the denser multigrain center cooks through.
• For a more traditional Maharashtran flavor, replace 1 tablespoon of oil with ghee while pan-cooking the flatbread.
• The dough should be softer and slightly wetter than a standard wheat roti; if it stiffens while resting, sprinkle a few drops of water and knead briefly.
• Leftover flatbreads reheat beautifully on a hot tawa with a light sprinkle of water to refresh the texture.

You might also like

Asian

Andhra Tamarind Rice

Desserts

Gajar Halwa Carrot Pudding

Asian

Kodagu-Style Spiced Pork Curry with Black Pepper and Vinegar

Asian

Kashmiri Lamb in Yogurt Broth