1 cup of wheat flour
¼ teaspoon of carom seeds
2 teaspoons of ghee (clarified butter)
salt to taste


1. In a big bowl mix flour, salt, carom seeds and ghee. Using little water at a time knead a firm dough. The dough should be firmer than required for making regular roti. Cover the kneaded dough and keep aside for 20 minutes to set.
2. After 20 minutes, grease your hands with some oil and knead the dough until smooth. Now make small balls of the dough & roll them into palm sized 1 cm thick rotis. On a hot griddle place 1-2 rotis, depending upon the size of your griddle.
3. When they cook from one side (do not brown them) turn them on other side. When just done, remove from griddle. Quickly using your fingers or tongs, pluck small mounds on one side of the rotis.
4. Now the rotis are half prepared & depending upon your choice you can further cook them – fry or cook on direct fire. For frying – deep fry the rotis & serve hot with dal. Alternatively, you can cook the angakadis on fire by putting each roti on direct flame and cook on slow fire, till slightly charred and have brown spots on all sides.
5. Place the roti on a plate and spread 1-2 tsp ghee over it. Pour ghee in the holes over roti. It will be absorbed completely. This will enhance the flavor. Delicious Angakadi is ready. Serve with dal or your favorite gravy dish, pickle or chutney and enjoy eating.


My mother’s recipe from the repertoire of family recipe.

For a richer version, deep fry the angakadis or cook on slow flame for healthier treat.

They taste best with sides of chutney, salad and spicy dal.