Missi Roti Recipes

MISSI ROTI

Missi Roti image

Missi Roti are savory and nutty flavored flatbreads made with a mix of whole wheat flour, gram flour and spices. Missi roti is a North Indian specialty and is often made in various homes for breakfast or lunch.

Provided by Dassana Amit

Time 30m

Number Of Ingredients 10

Ingredients

2 cups whole wheat flour (or 240 grams whole wheat flour)
1 cup besan ((gram flour or chickpea flour) or 100 grams)
1 teaspoon ajwain ((carom seeds))
1 to 2 green chilies, (finely chopped)
50 grams onion, (finely chopped or ⅓ cup finely chopped onions)
1 pinch asafoetida ((hing))
1 teaspoon salt
3 teaspoon oil
⅔ to ¾ cup water (or add as required)
oil (as required while roasting)

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.

Nutrition Facts : Calories 622 kcal, Carbohydrate 84 g, Protein 20 g, Fat 25 g, SaturatedFat 3 g, Sodium 856 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 21 g, ServingSize 1 serving

MISSI ROTI

Missi Roti image

How to make Missi Roti

Provided by Saneev Kapoor

Categories Breads

Yield serve4

Number Of Ingredients 1

Ingredients

Gram Flour (besan),Whole Wheat Flour (atta),Cumin seeds,Carom seeds (ajwain),Peppercorns,Dried pomegranate seeds (anardana),Green chillies,Onion,Salt,Turmeric powder,Fresh coriander leaves,Oil,Butter,

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.

Nutrition Facts : Calories 1365 calories, Carbohydrate 218.2 carbohydrates, Protein 58.3 proteins, Fat 28.9 fats

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