Misri Roti Recipes

MISSI ROTI

Steps:

• Take gram flour and whole wheat flour in a bowl. Roast cumin seeds, carom seeds, peppercorns and dry pomegranate seeds. Pound them to a powder.
• Add green chillies, onion, salt, turmeric powder, coriander leaves and mix well. Add sufficient water and knead. Add one tablespoon of oil and the pounded spice powder and knead into a dough.
• Cover and rest the dough for about fifteen minutes. Divide into sixteen equal portions and roll into balls. Further roll each portion into a roti.
• Heat a tawa and roast the rotis with a little oil till both sides are well done. Serve hot with a dollop of butter.

MISSI ROTI

Steps:

• Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
• Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.
• Then add ½ cup water. Begin to mix and knead the dough.
• Add more water as required and knead to a smooth soft dough.
• I overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add ⅔ to ¾ cup water or more if required.
• Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
• Take the dough ball on the rolling board.
• Dust some dry wheat flour on both sides of the ball.
• Roll to a circle of about 5 to 6 inches.
• Sprinkle some more flour if required while rolling. Roll to medium to medium thick roti.
• Place the roti on a hot tawa or skillet. The tava should be hot and not at a low temperature.
• When the base is partially cooked, flip the roti.
• Spread some ghee or oil on the partly cooked part.
• When the second side is cooked and brown spots can be seen, then flip again. Spread some ghee or oil on this side too. Flip again.
• Press the edges with a spatula so that the sides are also cooked well.
• Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.
• Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. Make rotis this way and stack them up in a roti basket or casserole.
• Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.

MISRI ROTI

Steps:

• Crush almonds and pistachios coarsely. , Mix together flour, sugar and cardamom. , Add melted ghee and mix to hold together. , Add a little milk if required. , Take a 5 to 6 inch non-stick pan. , Sprinkle and press down sliced dry fruit gently. , Pat and shape into flat 1/2 thick round. , Cook on a very slow flame. , Rotate a little occasionally, very gently and carefully. , Cook till light golden from bottom and edges. , Cut into 4, 6 or 8 triangles, as desired. , Serve warm or cooled. , Apply silver foil while warm, if desired.,

MISRI ROTI

Steps:

• Crush almonds and pistachios coarsely.
• Mix together flour, sugar and cardamom.
• Add melted ghee and mix to hold together.
• Add very little milk if required.
• Take a 5"-6" nonstick pan.
• Sprinkle and press down sliced dryfruit gently.
• Pat and shape into flat 1/2" thick round.
• Cook on very slow flame.
• Rotate a little occasionally, very gently and carefully.
• Cook till light golden from bottom and edges.
• Cut into 4,6 or 8 triangles, as desired.
• Serve warm or cooled.
• Apply silver foil while warm, if desired.

MISRI ROTI

Steps:

• Crush almonds and pistachios coarsely.
• Mix together maida, sugar and crushed cardamom.
• Add melted ghee and mix well so as to to hold them together.
• Add very little milk, if required.
• Sprinkle and gently press down the sliced dry fruits.
• Pat and shape the dough balls into flat, 1/2" thick round shapes.
• Heat a 4" - 5" nonstick pan.
• Cook the rotis on a very low flame.
• Rotate the roti occasionally, very gently and carefully.
• Cook till it becomes light golden from bottom and edges.
• Cut into 4, 6 or 8 triangles, as desired.
• Apply silver foil, while warm.
• :- Serve warm or cool.

CHICKEN ROTI

Steps:

• In a large skillet saute garlic, onion 1-2 minutes.
• Add chicken and saute until cooked and tender.
• Add green pepper and carrots. Saute 1-2 minutes.
• Add chicken broth, potatoes and as much water as needed to cover everything.
• Simmer until the potatoes are very tender and broth begins to reduce.
• Add all spices and flavorings to personal taste.
• Cover and turn off.
• This can now stand until just before serving time.
• It will thicken a little as it cools.
• At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
• Cook to reduce more if too runny.
• Warm tortillas, place on plate.
• Put generous portion of roti mixture in center of tortilla.
• Roll up with ends folded under. Serve with chutney on top.