Missi Roti is Chickpea flour flat bread which is a Punjabi speciality and is mostly made during winters in tandoor or clay oven.
Missi Roti is Chickpea flour flat bread which is a Punjabi speciality and is mostly made during winters in tandoor or clay oven.
For the dough:
- 1 cup Chickpea flour
- ½ cup Whole wheat flour
- ½ cup All purpose flour
- ¼ cup Corn Flour
- ¼ tsp Baking powder
- ½ tsp Turmeric powder
- ½ tsp Red chilli powder
- 1 tsp Salt
- 2 tbsp Oil
- 2 tsp Kasuri methi
- ½ tsp Carom seeds
- ½ inch Ginger (Grated)
- 1 tsp Green chilli (Finely chopped)
For the topping:
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 2 tbsp Onion (Finely Chopped)
- 2 tbsp Fresh Coriander (Finely Chopped)
- Ghee for applying on top
For the dough:
- Add all the ingredients in a bowl and mix nicely with your finger tips.
- Add little water and knead to make a soft dough.
- Cover the dough with a kitchen towel and keep aside for ½ an hour.
For the topping:
- Dry roast coriander seeds and cumin seeds until slightly browned.
- Crush them in a mortar and pestle to make coarse powder.
- Mix this powder with onion and fresh coriander.
Assembly:
- Heat a griddle until it is very hot.
- Divide the dough into 8 equal parts.
- Make a smooth ball from each part.
- Press the dough ball into the topping mixture.
- Keep the topping side down and dust and roll the dough ball to a 4 inch disc.
- Apply water on the top of the roti.
- Transfer the roti with the water side down on the griddle.
- Turn the griddle upside down and coo the roti on direct flame until brown spots appear. Keep moving the roti to roast it from all over.
- Turn the griddle and cook the roti for another minute.
- Apply ghee on top and remove it from the griddle.
- Make all the roties in the same manner.
- Serve hot with any curry or dal fry.
0 Comments