Time and servings
Time and servings
Ingredients
- 1¼ cup wheat flour / atta
- ¾ cup besan / gram flour
- ¼ tsp turmeric
- ½ tsp pepper (crushed)
- ¼ tsp ajwain / carom seeds
- ½ tsp aamchur
- pinch hing / asafoetida
- 1 tsp kasuri methi
- ½ tsp ginger garlic paste
- 1 chilli (finely chop)
- ½ onion (finely chopped)
- 2 tbsp coriander (finely chopped)
- ½ tsp salt
- water (for kneading)
- wheat flour (for dusting)
- oil or ghee (for roasting)
Instructions
- firstly, in a large mixing bowl take 1¼ cup wheat flour and ¾ cup besan.
- also add ¼ tsp turmeric, ½ tsp pepper, ¼ tsp ajwain, ½ tsp aamchur, pinch hing, 1 tsp kasuri methi, ½ tsp ginger garlic paste, 1 chilli.
- additionally add ½ onion, 2 tbsp coriander and ½ tsp salt.
- mix well making sure the spices are combined well.
- further, add water as required and knead the dough.
- knead to smooth and soft dough adding a tsp of oil.
- now pinch a medium sized ball dough, roll and flatten it.
- also, dust with some wheat flour.
- further, roll it in a slightly thick circle like chapati or paratha.
- now on a hot tawa, place the rolled roti and cook for a minute.
- when the base is partly cooked, flip and cook the other side.
- also brush oil / ghee and press slightly.
- further, flip again once or twice till both the sides are cooked properly.
- finally, serve missi roti with veg kadai, raita and pickle.
Step-by-step
1
firstly, in a large mixing bowl take 1¼ cup wheat flour and ¾ cup besan.
2
also add ¼ tsp turmeric, ½ tsp pepper, ¼ tsp ajwain, ½ tsp aamchur, pinch hing, 1 tsp kasuri methi, ½ tsp ginger garlic paste, 1 chilli.
3
additionally add ½ onion, 2 tbsp coriander and ½ tsp salt.
4
mix well making sure the spices are combined well.
5
further, add water as required and knead the dough.
6
knead to smooth and soft dough adding a tsp of oil.
7
now pinch a medium sized ball dough, roll and flatten it.
8
also, dust with some wheat flour.
9
further, roll it in a slightly thick circle like chapati or paratha.
10
now on a hot tawa, place the rolled roti and cook for a minute.
11
when the base is partly cooked, flip and cook the other side.
12
also brush oil / ghee and press slightly.
13
further, flip again once or twice till both the sides are cooked properly.
Video
Notes
- firstly, skip the green chilli, if you are serving for kids.
- also, keep the proportion of wheat flour and besan if you are comfortable.
- furthermore, missi roti is traditionally roasted with ghee.
- finally, missi roti recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/missi-roti-recipe-punjabi-style-roti/