Missi roti
A Punjabi and Rajasthani roti of besan and atta, kneaded with onion, green chilli, coriander leaves, ajwain and kasuri methi, cooked on the tawa and brushed with ghee. Its nutty, spiced taste goes with dal, a simple sabzi, curd or pickle, and it makes a good tiffin bread. Dhabas bake it in the tandoor; at home it is made on the tawa.
- 55 minTime
- 38 minHands-on
- 4Portions
- 13 gprotein per portion
- 380kcal per portion
Ingredients for 4 portions
- 1Onion, finely chopped
- 2Green chillies, finely chopped
- 3 tbspCoriander leaves, finely chopped
- 150 gBesan
- 150 gAtta
- 3 mlAjwain
- 1 tbspKasuri methi
- 1 mlTurmeric
- 3 mlRed chilli powder
- to tasteSalt
- 1 tbspGhee, for the dough
- ≈ 150 mlWater
- 2 tbspGhee, for brushing
Method
- Finely chop the onion, green chillies and coriander leaves.
- Mix the besan and atta in a bowl with the ajwain, the kasuri methi crushed between your palms, the turmeric, red chilli powder, a little salt and the ghee for the dough. Add the onion, chillies and coriander, then knead with the water, added little by little, into a firm, smooth dough. Cover.
- Let the dough rest for 15 minutes.
- Divide the dough into 8 balls. Roll one into a round about 15 cm across, a little thicker than a roti, dusting with atta and pressing the edges together if they crack. Cook on a hot tawa on medium heat until spotted, about a minute a side, then press with a cloth until cooked through and golden in spots. Brush with ghee and keep warm in a cloth while you make the rest.
