Satpadi rotli – Indian flatbread with 7 layers
Flaky and delicious, this Gujarati rotli with the pickle spices is a permanent feature in my son’s lunch box. Quick, easy and best of all, with one masala, you can make two recipes!!!
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
Satpadi rotli or 7 layered roti as its literal translation means is yet another ‘snack’ that my mum used to make for us when we would return from school. Hot, piping masala roti slathered with ghee was a treat to be savored layer by layer.
Each region in India have their own version of masala roti or paratha and satpadi rotli is a version popular with Gujaratis. And as I delve deeper into understanding my culture, I realise that each household has their own way of making a recipe. For example, muthia is a known gujarati snack but the ingredients used vary in each household. Same goes with handvo, the flour, the proportion of lentils and the ingredients used varies, though method of preparation remains the same.
Satpadi rotli is a wheat flour roti (flatbread) that is stuffed with pickle masalas; particularly koro sambar or methia no masalo. The rolling of the roti in a particular manner is what gives satpadi its flaky layers. Traditionally it is rolled thicker than what I have here for you with a dough made up of 7 types of grains and then shallow fried making it ultra-flaky and crispy.
Serve it with tea or coffee and it is a delicious snack or with a yogurt-based gravy like makhana kadhi and it’s a complete meal.
I have given you two rolling variations in this recipe. The first one is rolling of 7 thin rotli, stuffing it with masalas and then rolling it again while the second version which is quicker is with one layer but rolled like a log and then re-rolled to get different layers.
The stuffing prepared for satpadi can be also used for my popular recipe of bharela marcha (stuffed chili peppers) that tastes heavenly! Make extra stuffing (skip peanuts and pickle masala for bharela marcha) as it can be easily stored in the fridge and use it as and when you wish
If you liked this recipe, do have a look at some of these too:
Recipe Card
Satpadi rotli – Indian flatbread with 7 layers
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Gujarati
PREP TIME
20 minutes
COOK TIME
30 minutes
SERVINGS
makes 14 rotli
Author: Hema B Kathrani | Cuisine: Gujarati | Category: Breads
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: makes 14 rotli
Flaky and delicious, this Gujarati rotli with the pickle spices is a permanent feature in my son’s lunch box. Quick, easy and best of all, with one masala, you can make two recipes!!!
Ingredients
- For the dough:
- 2 cups whole wheat flour (atta)
- ½ tsp salt
- 1 tbsp oil
- ½ cup warm water (you may require more depending on the flour)
- For the stuffing:
- ½ cup chickpea flour
- 1 tbsp sesame seeds, roasted
- 1 tsp kasoori methi
- 1 tsp dhania-jeera powder
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- ¼ cup peanuts, roasted and crushed in fine powder
- 3 tbsp pickle masala *read notes
- 2 tbsp coriander finely chopped
- 3 tbsp sugar
- 2 tbsp oil
- ½ tsp black salt
- Salt to taste
- Ghee/oil for smearing *read notes
- Whole wheat flour for dusting
Method
- Make the dough:
- Combine whole wheat flour, salt and oil in a bowl.
- Add ½ cup warm water (if you need more water, use additional 1 tbsp of water at a time) to make a soft, pliable dough.
- Cover and keep it aside to rest for at least 30 minutes.
- Make the stuffing:
- In a pan, dry roast chickpea flour on a low flame till it turns lightly brown and smells toasted. This should take about 8-10 minutes.
- Remove in a bowl and keep it aside.
- Dry roast kasoori methi in the same pan without heat for 15 seconds. The residual heat of the pan will crisp up the dry leaves.
- Remove from the pan and mix it with the roasted chickpea flour.
- Now add all the remaining ingredients and combine in a crumbly masala mix.
- Adjust the seasoning and keep it aside.
- Make the rotli: (option 1)
- Grease your hands and knead the dough for 5 minutes.
- Divide the dough in 14 balls and keep it covered.
- Roll 7 dough balls in a thin roti and keep it aside.
- On a plate, take one roti and smear ghee all over.
- Sprinkle 1 ½ tbsp of stuffing masala over the ghee smeared roti and lightly press it.
- Sprinkle ½ tsp of whole wheat flour over the masala. This will allow the layers to separate.
- Put the 2nd layer of the roti over the first one and repeat the process.
- Continue the process for all the 6 layers.
- Put the 7th layer and press it lightly.
- Sprinkle some whole wheat flour generously over the satpadi and roll it in a log.
- Carefully, with a sharp knife, cut the log in 1 ½ inch rounds.
- Taking each round at a time, press it lightly and make a thin roti again using whole wheat flour to dust as you roll.
- Repeat the process with the remaining rounds and the remaining dough.
- Make the rotli: (option 2 – last 4 pictures in the gallery)
- Grease your hands and knead the dough for 5 minutes.
- Divide the dough in 14 balls and keep it covered.
- Roll one dough in a thin roti and smear ghee all over.
- Sprinkle 1 ½ tbsp of stuffing masala over the ghee smeared roti and lightly press it.
- Sprinkle ½ tsp of whole wheat flour over the masala. This will allow the layers to separate.
- Now roll the roti in a log and then taking one end of the log start to roll in a coil.
- Press the end of the coil firmly and dust it with whole wheat flour.
- Roll the coil in a thin roti.
- Cooking the satpadi
- Heat a skillet (tava) over a medium flame.
- Place the satpadi on it and apply ghee on one side.
- As you start seeing some bubbles on the top, flip the roti and apply ghee again on the other side.
- Cook till aromatic and golden.
- Serve the hot satpadi with yogurt and enjoy.
Notes
- Any oil based pickle masala work best in this recipe. You can also use koro sambar/methia no masalo for the stuffing.
- The stuffing masala can be prepped in advance and can stay in the fridge for a week. Add the coriander just before you are ready to use.
- To make it vegan, smear the roti with oil instead of ghee while cooking.
- To make it more ‘spicy’ and flavorful, you could use the pickle oil to smear the rotli before sprinkling the stuffing masala as well as while frying the satpadi. Using pickle oil will give an additional layer of flavour to this rotli.
- Update: I recently did a step by step video on my Facebook and Instagram account. For future reference, I have saved it under ‘rotis’ in highlights of my Instagram account.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
Previous image
Next image
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
Other recipes that may interest you
4 thoughts on “Satpadi rotli – Indian flatbread with 7 layers”
It was really flavourful roti to make. It’s a meal by itself paired with some curd or aamras.
Thank you so much for the recipe
aamras combo sounds so yummy!! Thank you for trying out the recipe Heena 🙂
I am surely going to make this as it reminds me of my childhood.
It would be my pleasure! Do let me know how it turned out for you 🙂