Cooking

IIE DIGITAL DESK : Tired of the everyday roti? The Times of India’s recent web story steps in as your perfect remedy, introducing the Sooji Masala Roti—a flavorful and soft flatbread that blends semolina with spices to give your lunch a comforting yet novel spin. With its approachable ingredients and easy method, this roti is destined to become a delight at any dining table. 

To prepare this roti, begin by sifting three-quarters of a cup of sooji into a bowl before pouring an equal measure of hot water over it. Let it rest for five to six minutes—enough time for the sooji to absorb the liquid and fluff up, forming the softest possible base. The combination of hot water and resting time ensures the right texture, preventing dryness or crumbliness. 

Once the semolina is fully fluffed, the chef adds boiled, mashed potatoes and half a cup of whole wheat flour. Into this dough go a carefully curated spice mix: salt to taste, one teaspoon of red chili powder, half a teaspoon of turmeric powder, aromatic carom seeds, cumin seeds, a pinch of hing, a teaspoon of dried fenugreek leaves (kasuri methi), a tablespoon of fresh coriander leaves, and a teaspoon of oil. The mix is worked together until it forms a pliable, soft dough—aromatic, spiced, and ready to be shaped. 

After kneading, the dough rests again for five to six minutes so the flavors can meld, and the dough becomes more manageable for rolling. Divide it into small balls, and gently roll each out into a roti of your desired thickness. The softened dough and spices make this effortless—yielding soft and inviting chapatis. 

Next comes the cooking. A hot tava is all it takes. Place each rolled roti on the heated surface, cooking over low flame. The slow heat ensures that the roti cooks evenly, seals in moisture, and develops a gentle char and aroma without burning. The result is a soft, slightly puffed flatbread that carries the warm spice notes of the dough and hints of cumin, hing, and fenugreek with every mouthful. 

The end result is simple yet immensely satisfying: soft, aromatic Sooji Masala Rotis served perfectly with a side of cooling curd or tangy pickle. The semolina lends a unique texture—light yet filling—while the spices elevate it beyond everyday roti. It makes for a hearty yet hassle-free meal that retains its softness even when packed for later meals. Pair it with any curried vegetable, dal, or yogurt for a complete and comforting lunch. 

This recipe exemplifies how a few pantry basics—semolina, potatoes, wheat flour, and spices—can be turned into a dish that is homey yet elevated. Its quick assembly, minimal ingredient list, and balanced flavors make it ideal for anyone seeking a workable alternative to plain chapatis. Whether lightly spiced or robustly flavored, Sooji Masala Roti brings both taste and texture to the table—making it not just a lunch option, but a memorable mid-day treat.