Missi Roti
Missi rotis are best enjoyed hot from the tawa or tandoor during cold winter mornings and afternoons. The name itself makes you visualise enjoying these on a roadside dhaba in Punjab or Rajasthan. And it was no different for us few weeks back, when we enjoyed it on the highway. Pair it up with fresh curd or raita or pickle or some spicy curry, it’s surely going to tantalize your
taste buds. Now some of you might wonder what is Missi roti and how is it different from makke ki roti?
Honestly speaking, though I know most of the North Indian dishes and have tasted many of them, but I never knew that the composition of these two rotis are different. On googling, I realised that missi rotis are made with a combination of besan/gram flour and whole wheat flour whereas makke ki roti is made with maize flour. Moreover, most of the times, onion, methi leaves and some spices are also added to the dough when we make missi roti. In Punjab, it’s mostly made on the tandoor. You may however make it like you make your normal rotis.
I have used only onion and coriander leaves in the dough. You may use methi or spinach leaves too. Also, the proportion of besan and wheat flour can be altered. I have used equal amount of both the flours. Enjoy these rotis warm with a dollop of fresh butter or drizzle it with a generous amount of ghee while cooking. Make it before the weather gets too hot. Stay tuned to the recipe of makke ki roti too. I made some spring onion raita to go along with these rotis.
Ingredients:
- Besan/gram flour 1 cup
- Whole wheat flour 1 cup
- Salt to taste
- Tutmeric powder 1/2 tsp
- Red chili powder 1/2 tsp
- Ajwain/caraway seeds a pinch
- Onion 1
- Coriander leaves 2-3 sprigs
- Refined oil as required
Method:
- Mix both the flours, salt, turmeric powder, red chili powder, ajwain well.
- Add finely chopped onion and coriander leaves.
- Slowly add water and knead into a medium soft dough. Sprinkle a tablespoon of oil and knead for a minute.
- Allow the dough to rest for atleast 10-15 minutes.
- Take golf ball sized dough and sprinkle some dry flour on top.
- Roll it into a disc of diameter of around 7-8 inches.
- Heat an iron tawa or skillet and cook the missi rotis on it.
- Drizzle oil or ghee and cook till both sides are golden in colour.
- Serve it hot with a raita of your choice. I served it with a yummy and cold spring onion raita.
