Palak Missi Roti Recipe

At times when i am bored to cook a full meal I try to combine veggies & flour & try to make paratha/roti .
One such interesting and healthy recipe is palak missi roti.

I have already posted plain missi roti recipe on my blog.Missi roti is an Indian bread made with a combination of wheat flour and gram flour(besan) and seasoned with spices.
Addition of palak (spinach) leaves makes this recipe more healthy .

Missi roti is an unleavened bread from Rajasthan, the city famous for deserts & palaces. Missi roti is made with whole wheat flour and chickpea flour spiced with chillies, onions  and red chilli powder. Optional additions are carom seeds (ajwain) and cumin seeds (jeera). It is believed that they help in preventing gas formation after consumption of ‘chickpea’.


Served with a dollop of butter and accompanied with any Indian vegetable or lentil dish, missi rotis are an excellent way of sprucing up the proteins in your diet. Missi Roti can be served for breakfast with curd or pickle

It can be eaten with a dry or wet subzi , thick dal fry  or even by itself! 
Because of the combination of 3 different kinds of flour, it has a unique taste that is further enhanced by the addition of ajwain and methi.


 Onion provides that inimitable crunch and slight sweetness that lends to a perfect balance in the flavour of the roti. 

So go ahead, enjoy your methi missi ki roti!

Ingredients
1 cup besan (bengal gram flour)
3/4 cup plain flour (maida)
3/4 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1 teaspoon chaat masala powder
1/2 teaspoon degi mirch/red chilli powder
pinch hing(asafoetida)
1/2 tsp carom seeds (ajwain)
1 cup chopped spinach (palak) leaves
1/4 cup chopped coriander leaves 
2 tbsp kasuri methi 
1 tbsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
butter to serve





Method:

1.Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.



2.Divide the dough into 16 equal portions and roll out each portion into a thin circle of about 125 mm. (5") diameter with the help of a little whole wheat flour for rolling.



3.Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat.

4.Roll them into small balls, Taking one small ball at a time flatten it  with a rolling pin , dust the flattened dough with flour on both sides and start rolling them again into a nice round chappati.

5.Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.


6.Next hold the roti directly on gas flame & let it cook till you see brown spots appearing on roti .take care not to burn them.




7. Flip it on both the sides to get it evenly cooked, apply butter/ghee on both the sides, until it is lovely golden brown in colour, that means it is done.

8.Serve it with butter/Ghee, pickle ,chutney and dal makhani / rajma / chole.