Missi Roti is a Rajasthani speciality and a type of chappati / parantha. If you all remember my post on Chillah (another Rajasthani recipe), where I used besan, atta and maida with a variety of vegetables. Well missi roti is prepared with wheat flour and gram flour.
- 200 gms wheat flour / atta
- 200 gms gram flour / besan
- 1 tsp cumin seeds / jeera a pinch of asafoetida / hing
- 2 tbsp kasoori methi powder1 tsp salt (to taste)
- 1 tsp red chili powder (to taste)white oil, for frying
- ½-1 cup warm water (for making dough)
- Sieve atta to remove the husk. Take the sieved atta & besan in a mixing bowl. Add cumin seeds, kasoori methi powder, salt & red chili powder and mix well.
- Add a little oil and gradually add water and knead to form a soft dough. Cover with a moist cloth and keep aside for 30 mins. Make 10-12 small round shaped balls.
- Take a ball, press to form a flat shaped dough and roll into a slightly thick roti / chappati than usual.
- Heat a non stick frying pan / tawa and place a rolled out roti / chappati.
- Flip to the other side after you notice the colour change and when spots appear on the lower side of the chappati.
- Apply 1 tsp oil on the outer edge of the roti and ensure even frying on both the sides.
- Serve missi roti hot with pickles, green salad, raita and chicken / mutton curry.
You can add a pinch of turmeric while making the dough.
This roti can also be made in a Tandoor. When made in Tandoor, apply ghee and serve immediately.