Introduction:
Missi Roti Recipe
Missi Roti Recipe: Missi Roti is a traditional Indian flatbread that blends the wholesomeness of whole wheat flour with gram flour (besan). This step-by-step recipe elevates the classic combination by incorporating finely chopped onions, green chilies, and a carefully curated blend of spices. The addition of curd (plain yogurt) lends it a soft texture, making it a delightful treat for any meal. This recipe also explores the variations between the Rajasthani and Punjabi styles of Missi Roti, offering options to customize based on preferences.
Ingredients:
Missi Roti Recipe
- 3/4 cup Gram Flour (besan)
- 3/4 cup Whole Wheat Flour (for dough) + 1/2 cup (for dusting)
- 1 Large Onion, finely chopped
- 1 Green Chili, finely chopped
- 1/3 teaspoon Carom Seeds (ajwain)
- 2 tablespoons Thick Curd (plain yogurt)
- 1/4 teaspoon Dry Mango Powder (amchur powder)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- 2 teaspoons + 1 teaspoon Oil
- Ghee or Oil for shallow frying
- Salt to taste
Directions:
Missi Roti Recipe
Step 1: Preparing the Dough
- In a medium-sized bowl, combine gram flour, whole wheat flour, finely chopped onion, green chili, carom seeds, thick curd, dry mango powder, turmeric powder, red chili powder, 2 teaspoons oil, and salt.
- Using your hands, mix the ingredients well. Gradually add water and knead the mixture into a smooth and soft dough, similar to the consistency of paratha dough.
- Cover the dough with a muslin cloth and let it rest at room temperature for 15 minutes.
- After 15 minutes, grease the dough with 1 teaspoon of oil and knead it again.
Step 2: Shaping and Cooking the Rotis
- Grease your hands with a small amount of oil. Divide the dough into 8 equal portions and shape them into round balls.
- Flatten each dough ball slightly to form a pattie-like shape.
- Coat each pattie with dry wheat flour on all sides and place it on a rolling board.
- Roll out each pattie into a slightly thick disc-shaped roti with a diameter of approximately 5-6 inches.
- Heat a griddle or skillet over medium flame. Place a roti on the griddle and cook until tiny bubbles start to rise on the surface.
- Flip the roti and reduce the flame to low. Spread 1/2 teaspoon of ghee on the surface using a spatula and cook for a minute.
- Flip the roti again and increase the flame to medium. Spread 1/2 teaspoon of ghee evenly on the other side and cook for 30-40 seconds.
- Repeat the flipping and cooking process until golden brown spots appear evenly on both sides of the roti.
- Transfer the cooked roti to a plate. Repeat the same process for the remaining dough portions.
Tips and Variations:
Missi Roti Recipe
- For a different taste, add 1/2 teaspoon of chaat masala powder and 2 tablespoons of finely chopped coriander leaves in step 1.
- To give a Punjabi touch, skip carom seeds and add 1/2 tablespoon of roasted and crushed anardana (dry pomegranate seeds), 1/2 tablespoon of kasuri methi (dry fenugreek leaves or 3 tablespoons of fresh methi leaves), and 3 tablespoons of chopped coriander leaves while preparing the dough.
- Traditionally, Missi Roti is cooked directly over a flame. After the tiny bubbles rise on the surface, flip the roti and cook for a minute. Then, remove the griddle from the flame and place the half-cooked roti directly on the flame, flipping and cooking until light brown spots appear on both sides.
Conclusion:
Missi Roti Recipe, with its mild spicy and salty flavor and soft texture, is a versatile bread that pairs perfectly with various dishes such as dal tadka, dry aloo palak, or simply enjoyed with plain curd and pickle. Whether served for breakfast, lunch, or dinner, Missi Roti is a delicious and nutritious addition to any mealtime spread.
FAQs
About Missi Roti Recipe
What is Missi Roti?
Missi Roti Recipe is a traditional Indian flatbread that combines whole wheat flour with gram flour (besan). It is enriched with finely chopped onions, green chilies, and a blend of spices, giving it a distinct flavor and aroma. Curd (plain yogurt) is added to the dough to impart a soft texture to the roti.
What are the variations of Missi Roti Recipe?
Two popular variants of Missi Roti are the Rajasthani and Punjabi styles. The Rajasthani version often includes carom seeds (ajwain) for added flavor, while the Punjabi style incorporates fenugreek leaves (methi) or dry pomegranate seeds (anardana) for a unique taste. These variations offer options to customize Missi Roti based on personal preferences.
How is Missi Roti cooked?
Missi Roti is cooked on a griddle or skillet over medium heat. After rolling out the dough into discs, they are cooked until tiny bubbles start to rise on the surface. Ghee or oil is spread on both sides, and the rotis are cooked until golden brown spots appear evenly. Alternatively, traditional cooking involves direct flame cooking for an authentic touch.
What are the serving suggestions for Missi Roti?
Missi Roti pairs well with various dishes such as dal tadka, dry aloo palak, or curries. It can be enjoyed with a dollop of butter or ghee and served alongside plain curd and pickle. Additionally, Missi Roti makes a wholesome breakfast or can be packed in lunchboxes with non-spicy chutneys for a satisfying meal.
Can Missi Roti be prepared in advance?
Yes, Missi Roti can be prepared in advance by shaping the dough into discs and storing them in an airtight container. When ready to serve, cook the rotis on a griddle or skillet as instructed. This allows for quick and nutritious breakfast or meal preparations without compromising on taste and freshness.
