Name: Rajasthani Missi Roti... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: Gram flour or besan 3/4 th cup; Wheat flour 1 cup; Salt 1 tsp; Carom seeds 1 tsp; Green chillies chopped 2; Thick curd 3 tbsp; Onion finely chopped 1; Dry mango powder or amchur powder 1 tsp; Red chilli powder 1/2 tsp; Turmeric powder 1/2 tsp; Ghee for frying

ABOUT Rajasthani Missi Roti... RECIPE

This traditional Indian flat bread combines the goodness of wheat flour and gram flour. There is typically either a Punjabi or a Rajasthani version in this. Carom seeds are added in Rajasthani version of this scrumptious roti and fenugreek leaves are added in the Punjabi version. Both of them are equally good and taste just phenominal. The careful blend of spices and the yoghurt makes this very soft and tasty version of a roti. No doubt it tops my weekly menu chart at home. Add 1/2 tsp chat masala powder and 2 tbsp finely chopped coriander while kneading the flour . Another variation is to skip carom seeds and instead add 1/2 tbsp roasted and crushed anaardana , 1/2 tbsp kasoori methi and 3 tbsps chopped coriander leaves to give it a punjabi touch . Traditionally , missi roti is cooked directly over flame . To prepare it in a traditional way , when tiny bubbles start to rise on the surface , flip it and cook for a minute . Then remove the griddle from flame and place half cooked roti directly on flame . Flip the roti again and cook till both the sides have the brown spots .

Ingredients Serving: 3

Gram flour or besan 3/4 th cup
Wheat flour 1 cup
Salt 1 tsp
Carom seeds 1 tsp
Green chillies chopped 2
Thick curd 3 tbsp
Onion finely chopped 1
Dry mango powder or amchur powder 1 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Ghee for frying

Instructions

Mix all ingredients with your hand . Add water little by little and knead into smooth and soft dough like a paratha dough .
Cover with a muslin cloth and keep it aside for 15 minutes at room temperature .
After 15 mins , grease the dough with 1 tbsp of oil and knead again .
Grease your hands with small amount of oil and divide the dough into 8 equal portions . And give them a round shape of balls .
Take each dough ball and slightly flatten it in between your palms or on rolling board and give them a pattie like shape .
Take 1/2 cup dry wheat flour in a plate for dusting .
Take a pattie , coat it on all sides with dry wheat flour and put it on the rolling board .
Roll it out into a slightly thick roti shaped disc having exactly 5-6 inches of diameter with a rolling pin .
Heat a griddle or skillet over medium flame . When it is hot enough place one disc on it and cook until tiny bubbles start to form on the disc .
Flip it and cook on low flame .
Spead 1/2 tsp ghee using a spatula and cook it for a minute .
Again flip it and increase flame to medium and spread 1/2 tsp ghee on the other side .
Cook until brown coloured spots start appearing on both the sides .
Once done serve hot with some ghee or butter .

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