Yamani Roti


Yamani Roti, as the name denotes, is an excellent alternative to the usual chappatis or roti. One thing I guarantee, this is the softest of all hand made chappatis and rotis. One thing as a rule, you should consume it hot and crisp. Yamani Roti tastes great with any curry dish preferably with a thick spiced gravy. Both vegetarian as well as non-vegetarian dishes go well with Yamani Roti. You can make use of leftover cooked rice for preparing Yamani Roti and this is what makes the dish unique and special. This is a healthy innovative dish and you should follow the instructions carefully with specified quantities. A couple of months back, while we were dining out, I was introduced to this special roti. The sight itself attracted me and the taste was all so yummy. I preferred eating Yamini Roti without a dish though we had ordered for a spicy beef curry. The rotis simply vanished and finally we ordered for more Yamini Rotis.

Yamani Roti has now turned the star of my home. Every weekend we relish the wonderful dish. We had some guests last week and Yamani Roti stole all hearts. The guests were vegetarians and we settled for ‘vegetable kuruma’ as a side dish. The best thing about Yamani Roti is that unlike the normal chappatis that harden after a few hours, these rotis retain moisture well and is soft. But it is always advisable to have it hot and crisp for that authentic flavor and taste. Working women and busy housewives who are always short of time will find the dish quite useful. No unwanted ingredients are added and so you can be well assured that your family is relishing something healthy as well as tasty. You can explore a well detailed Yamini Roti recipe here.

Yamani Roti

Prep Time 10 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine Others


  • 1 cup Cooked rice
  • 1/2 cup Water
  • 1 cups All purpose flour/Maida
  • 1 cups Wheat flour
  • Salt as required
  • Oil as required


  • Grind cooked rice by adding 1/2 cup water to make a smooth paste.
  • In a bowl, add all-purpose flour, wheat flour along with salt. Pour rice paste into it.
  • Knead it into a soft dough. Set it aside to rest for 15 minutes.
  • Squeeze out equal sized balls out of the dough and set them aside.
  • Roll with rolling pin and apply some oil all over it.
  • Now gently fold on edge towards the center. Repeat the same with the other end as well.
  • Now fold both the smaller ends towards the center so that the parotta either looks like a rectangle or square. Roll out the roti into a big square.
  • Heat a pan and gently remove this parotta and place it on the hot tawa.
  • Drizzle oil all over the parotta. Cook on both sides on low flame until it has golden spots all over.
  • Serve hot with any veg or non-veg curries.
Tried this recipe?Let us know how it was!

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