MISSI ROTI

If you want to try out something different and refreshing this morning, opt for missi roti. Though the name sounds unfamiliar, it is indeed a lovely and healthy breakfast for you to not miss. Missi roti is an Indian bread made with a combination of wheat flour and gram flour and the best part of this roti is the spices which are seasoned to add flavou. It is special flatbread that can be ordered in restaurants along with makhani dal and jeera aloo. But today I have prepared it with BHARWA KANDA and BAINGAN BHARTA for my lunch. Missi roti is an easy to prepare and not time consuming. A Rajasthani variety of missi roti is made with crushed green chillies, black salt and ginger. Another type is made with wheat flour, moong dal, chilli powder, garam masala, ground cumin, coriander powder, turmeric powder, salt, etc. But this traditional Punjabi style missi roti only uses a mixture of whole wheat flour and besan flour with some spices to form an unleavened bread on a tawa. The other necessary ingredients is oil so that the sides of the roti become crispy and flaky. In the heat of Punjab, this is the bread that can be eaten with the dollop of homemade butter or just plain yogurt or with cool glass of lassi [buttermilk].

INGREDIENTS:

½ Cup Whole Wheat Flour

1 Cup Gram Flour

2 teaspoon Ginger Paste

1 Green Chilli, chopped

½ teaspoon Pepper Powder

 1 Onion, chopped

 1 teaspoon Cumin Seeds

1 teaspoon Aamchur Powder [see notes]

2 Pinch Asafoetida

1 tablespoon Coriander Leaves, chopped

METHOD:

STEP 1 – Sieve the flours to get rid of small lumps. Mix all other ingredients with it.

STEP 2 – Add water and make a stiff dough with it.

Keep this asdie for 15 minutes.

STEP 3 – Knead the dough again and make it smooth. Divide the dough into small lemon size balls.

STEP 4 – Dust maida on rolling platform,

roll out the ball into a disc of 5-6 inches.

The roti should be thicker than our regular cahaptti.

STEP 5 – Heat tawa on medium flame.

Transfer the roti on hot tawa and cook it from both sides.

STEP 6 – Smear oil/ ghee over it

and cook till crispy and golden spot appear on it.

Serve it hot.

Serve hot missi roti with any gravy and enjoy.

NOTES: *The original recipe used anardana seeds powder instead of aamchur powder.

               *Ginger and Asafoetida is optional. I added as I feel it tastes more delicious.

               *For variation you can add kasoori methi in the dough.