Vegan Masala Recipe
Vegan roti chapati
A Indian vegan flatbread recipe with the warmth and rhythm of everyday Indian cooking: practical, satisfying and best eaten fresh. This version keeps the spirit of family-table cooking while staying straightforward to make at home.
From the kitchen
What to expect
A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.
Serving idea
Best served simply
Serve warm with curry, dal or a simple vegetable side while still fresh.
Cook the recipe
Method
- 1
In a large mixing bowl, combine the atta flour and 1 teaspoon salt.
- 2
Gradually add water, mixing with a spatula or your hands until a dough forms. Adjust with more water or flour as needed.
- 3
Knead the dough for a few minutes until smooth and elastic. Cover with a damp cloth and let it rest for 25-30 minutes.
- 4
After resting, knead the dough briefly, then divide it into 8 equal portions.
- 5
Roll one portion into a smooth ball, then flatten it slightly with your palm.
- 6
Dust your work surface and rolling pin with some atta flour to prevent sticking.
- 7
On the floured surface, roll the dough into an oval shape before turning it 90 degrees and rolling into a circle, about 5-6 inches in diameter.
- 8
Repeat the rolling process for the remaining portions of dough.
- 9
Heat a cast-iron or non-stick pan over medium-high heat.
- 10
Once hot, place a chapati in the pan and cook for 1-2 minutes until it begins to puff. Flip and cook for another minute until golden brown.
- 11
Continue cooking the remaining chapatis, serving hot.
Gather everything first
Ingredients
- •1 teaspoon salt
- •3/4-1 cup water
- •2 cups atta flour (or whole wheat flour)
A few useful notes
Notes
- •The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- •Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
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