Last friday I was searching an accompaniment with dal makhani & thats when I came across this recipe on net .It was simply fabulous .A good recipe especially as an accompaniment with punjabi dishes .
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.
Missi Roti is good for diabetics too because of gram flour added to it as an ingredient. Gram flour is said to keep insulin levels in check! Missi roti makes you very thirsty, so be prepared to drink a lot of water after eating it!’’
Missi Roti is traditionally it is made in tandoor but at home, as we do not have tandoor’s we can make it on the tawa(cast Iron Skillet).
Ingredients
2 Cups Gram flour/ Chickpea flour(Besan), sifted to remove any lumps
1 Cup of wheat flour
1/4 cup Fresh Coriander leaves finely chopped
5 Small Green Chillies, finely chopped
2 Medium sized onions
½ tsp Turmeric powder
½ tbsp Cumin seeds (jeera)
½ tbsp Ajwain seeds (caram seeds)
1 ½ tsp of Chat masala
2 tbsp of Anardana seeds
2 tbsp of Kasoori Methi dried
1 tbsp Chilli powder
Salt to taste
Water as Required
Method:1.Take a Large bowl, add all the Ingredients except flour, butter and water.
2.Meanwhile sieve both the flours together, then add to above ingredients, and mix them well together.
3.Make a well (hole) in the middle of flour and gradually add water, bringing in the mixture together just like a chappati dough, do not make it sticky or not too hard, let it pliable and smooth.
4.Cover it with a container or with a wet cloth to rest for 30 minutes.
Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat.
5.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.
6.Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.
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.
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.
Missi Roti is good for diabetics too because of gram flour added to it as an ingredient. Gram flour is said to keep insulin levels in check! Missi roti makes you very thirsty, so be prepared to drink a lot of water after eating it!’’
Missi Roti is traditionally it is made in tandoor but at home, as we do not have tandoor’s we can make it on the tawa(cast Iron Skillet).
Ingredients
2 Cups Gram flour/ Chickpea flour(Besan), sifted to remove any lumps
1 Cup of wheat flour
1/4 cup Fresh Coriander leaves finely chopped
5 Small Green Chillies, finely chopped
2 Medium sized onions
½ tsp Turmeric powder
½ tbsp Cumin seeds (jeera)
½ tbsp Ajwain seeds (caram seeds)
1 ½ tsp of Chat masala
2 tbsp of Anardana seeds
2 tbsp of Kasoori Methi dried
1 tbsp Chilli powder
Salt to taste
Water as Required
Method:1.Take a Large bowl, add all the Ingredients except flour, butter and water.
2.Meanwhile sieve both the flours together, then add to above ingredients, and mix them well together.
3.Make a well (hole) in the middle of flour and gradually add water, bringing in the mixture together just like a chappati dough, do not make it sticky or not too hard, let it pliable and smooth.
4.Cover it with a container or with a wet cloth to rest for 30 minutes.
Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat.
5.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.
6.Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.
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.
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