Missi roti

Missi roti is a North Indian specialty and is often made in various homes in the North Indian belt. I am sharing my family recipeTo makes these besan ki roti, the proportion of whole wheat flour to besan added varies from family to family. We always use a 2:1 proportion of both whole wheat flour and gram flour respectively. It can be served with a dal, aloo sabzi, matar sabzi or even a mango pickle or curd or butter.

I usually make them for breakfast and serve with mango pickle or lemon pickle. These rotis have to be served hot as on cooling they
become slightly dense.

Ingredients

1 cup Chickpea flour or besan/ gram flour
½ cup Wheat flour heaped
2 teaspoon Ginger chopped
1 Green chilli
½ teaspoon Pepper powder
1 Onion chopped
1 teaspoon Cumin
⅛ teaspoon Turmeric
1 teaspoon Amchoor powder
2 pinches Asafoetida
1 tablespoon Coriander leaves chopped
2 tablespoon Oil
Salt

Instructions

Sieve the flour to get rid of small lumps.

Mix all the ingredients. Add water and make a stiff dough. Keep covered for 15 minutes.

Knead again to make the dough smooth and divide into 5 equal sized balls.

Roll out into slightly thicker than usual roti with generous maida flour.

Cook over hot tawa with oil or ghee smeared on both sides,

You can use the spatula to gently press the roti while cooking so that the sides are also cooked well.

Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.