Missi Roti

Missi Roti
Missi Roti

Description –

Missi roti is famous Punjabi roti which is served for lunch or breakfast with curd, raita, butter and pickle. Missi roti is also served in Gurudwaras in langar for special festival or occasion. Wheat flour is mixed with gram flour and onions and kneaded to form dough.

This is a variant Indian bread served in all parts of the country in all major restaurants.
The important thing to keep in mind while making missi roti is the ratio of flour used to make it soft and crisp else it will turn hard and chewy.
It is easy to prepare and can be served for lunch, breakfast or dinner. It also gives your daily usual menu a nice variant twist.

Preparation Time – 10 Mins
Resting Time – 10 Mins
Cooking Time – 25 – 30 Mins

Ingredients –
• Whole wheat flour – 2 Cups
• Gram Flour – 1 Cup
• Onion Medium size – 2 No.
• Green chili – 2 No.
• Coriander leaves.
• Salt to taste
• Turmeric Powder – ½ Tsp
• Oil – 2 Tsp
• Water as required for kneading
• Ghee or Oil as required (For frying)

Method –
• Peel and finely chop onion, green chili and coriander leaves.
• Take wheat flour and gram flour in a bowl.





• Add chopped onion, green chili, coriander leaves, turmeric powder, salt and oil.





• Mix well together all the ingredients to form a uniform mixture.





• Onion will leave its water content which will help kneading the dough.
• Knead soft dough adding water in between if required.





• Apply little oil over the dough and let it rest for 10 minutes.





• Divide the dough into equal balls.





• Dust the dough ball in dry wheat flour.





• Roll the ball into small circle using rolling pin.





• Heat tawa on a medium flame. Place roti over hot tawa and cook for about half a minute on one side.





• Flip roti and cook on other side.





• When both the sides are slightly brown, apply ghee/oil on both the sides one by one.





• Cook till crisp and lightly browned.





• Make rotis in a similar way using remaining dough balls.





• Serve hot roti with curd, butter and pickle or your favourite vegetable dish. (Homemade curd recipe), (Chana Masala Recipe)





Tips and Tricks –
• You can also use oil or ghee as per your choice for frying parathas.
• Onion will leave its water content making dough moist, so do not rest the dough for longer time. Do not preserve the dough for later use.
• Keep in check the temperature of tawa and regulate it from medium to low flame as required. It should neither be too hot to burn the parathas or too cold.
• Adjust spices as per taste.
• Apply oil on palms while making dough balls to prevent it from sticking to your hands.
• Extra dry flour might me required for dusting while rolling the roti to prevent it from sticking.

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