Go Back
+ servings
Haryana Besan Masala roti with Gajar methi subzi in a Plate with Bowl
Print Recipe
4 from 1 vote

Besan Ki Masala Roti With Gajar Methi Subzi

Besan Ki Masala Roti With Gajar Methi Subzi is an excellent dish to make for lunch or dinner as it has the side dish and the flatbread as well. This dish from Haryana is an excellent dish to make if you are pressed for time
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Course: dinner, Lunch Recipes, Side Dishes
Cuisine: Asian, Indian
Diet: Vegetarian
Servings: 6 people
Calories: 314kcal


  • bowl
  • pan
  • spatula



  • 1 cup Besan / Chickpeas flour
  • ½ cup Wheat flour / aata
  • 2 tablespoon Ghee Can substitute with oil
  • to taste Salt


  • 1 ½ teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 ½ teaspoon Amchur powder
  • ¾ teaspoon Red chili powder
  • ¼ teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoon Ghee Can use oil and ghee together or just oil


  • 4 cups Gajar / carrots Chopped into tiny pieces
  • 1 bunch Fenugreek leaves Large bunch
  • 1 large Onion Chopped
  • 2 Tomatoes Chopped
  • 2 Green chilies Cut lengthwise
  • 1 teaspoon Ginger Grated
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 teaspoon Amchur powder
  • to taste Salt
  • 2 tablespoon Oil



  • Mix all the dry spices and salt together in a small bowl and then add the ghee. Make sure that the ghee is melted, so that it is easy to mix everything together to form a paste. If preferred you could use ghee and oil mixed or just oil, but in Haryana people cook their food in pure ghee.


  • Mix all the ingredients mentioned for the dough in a large bowl. Slowly add water and form soft dough. The dough will be very sticky initially because of the besan, but just make the dough and let it rest for about 15 minutes. After that knead again and the dough will be smooth.


  • Divide the dough into 6 equal parts and make small smooth balls. Work with one at a time and keep the rest covered.
  • Roll the dough ball to a small circle (the size of a puri) and then spread the filling evenly on top of the dough.
  • Fold the dough twice over itself to form a triangle and then roll it out into a thin triangular roti.
  • Cook the rolled roti on a heated pan applying ghee on both sides until it is golden brown.
  • Repeat the same with the rest of the dough and serve hot with the subzi.


  • Separate the leaves from the methi bunch and wash them well. Chop them into coarse pieces. Clean the carrots and chop them as well. Cook the carrots in the microwave until half did (about 6 minutes).
  • In a wide pan, heat the oil. Add the cumin seeds, green chilies, and ginger and sauté for a minute.
  • Now add the chopped onions and fry until golden brown. Then add the tomatoes and all the spices and fry until the tomatoes are cooked.
  • Now add the chopped methi leaves and fry for about 5 minutes until the leaves wilt slightly.
  • Now add the parboiled carrots and mix everything well. Let it cook, covered until the carrots are completely cooked, but still intact. Make sure that the carrots do not overcook and become mushy.
  • Open the pan and let the vegetables fry for about 3-4 more minutes.
  • Serve the Besan Ki Masala Roti with Gajar Methi Subzi!


Calories: 314kcal | Carbohydrates: 35g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 136mg | Potassium: 608mg | Fiber: 7g | Sugar: 9g | Vitamin A: 14770IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 3mg