Gluten-Free Quinoa Roti / Chappati with Peas


1 cup quinoa flour
2 tablespoons chickpea flour(gram/besan flour)
1/2 cup rice flour to sprinkle when you roll the roti
1/2 cup green peas, fresh or frozen (organic is preferred and you can substitute spinach or edamame) plus 1/4 cup water to blend
1 1/2 tablespoon oil (corn 🌽 or canola)
1/4 teaspoon oil (corn 🌽 or canola)
1/2 teaspoon ground cumin
salt to taste

You will also need:

  • a rolling pin
  • a board to roll the roti
  • steel tongs to remove the roti from the stove
  • a thin metal rack to keep over an electric stove for cooking

1. Blend the green peas with 1/4 cup water and salt to taste, keep aside. It will look like this.

2. Mix the quinoa flour, chickpea flour, oil, cumin and salt in a bowl.
3. Add the green pea paste into the flour mixture, little by little, and knead the dough until it is soft. Then add 1/4 teaspoon of oil in and knead well until it is soft and smooth. Cover and keep aside for 10 minutes. It will look like this.

4 . Take the dough and make balls slightly smaller than golf balls.  Keep them in a dish with rice flour on the side as shown in this picture.

5.  Roll the ball into a circle with a rolling pin and roll with rolling pin. Roll it slowly and carefully otherwise it will break easily. The roti will be slightly thicker than a traditional roti and it will look like this.

8. Put a flat pan or tava on medium heat and let it get hot. Also turn on a second stove and put the metal rack over it (for electric stove only).
9. Add the roti onto the pan and let it cook for approximately 20 seconds. Turn it over and let it cook another 30 seconds until this side get a few golden brown dots. (You can add oil to the pan before cooking each side, it is optional).
10. Take the roti and put it on the second stove over the metal rack on an electric stove or directly over a gas stove flame. It will quickly puff up. Remove it with the tongs as soon as it puffs to avoid burning it. It will look like this.

11. Dairy free butter can be added to keep it soft and cover with a paper towel. Serve hot with any vegetable or daal.

Note: Allergy friendly, Vegan, Gluten-free, Dairy-free and Nut-free.

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