This post is also available in: Hindi
Tired of the regular roti for dinner everyday? Give your roti a cool twist by making Missi roti today. The interesting part of this roti is that that it can be made in so many ways with little variations. Almost anyone will find a missi roti of their liking.
The base ingredients in missi roti are whole wheat flour (atta) and gram flour (besan). The atta is generally double the quantity of besan, though it can be changed to adjust how much gram taste you like in the roti; I generally use equal amounts of the two flours. To make the missi roti as per your liking, you can add finely chopped onions, coriander, pudina (mint), fresh fenugreek leaves, dried fenugreek leaves (kasuri methi), chopped spinach leaves, cooked spinach leaves puree, grated vegetables like carrot and beetroot and even finely chopped garlic.
I like to mix up an ingredient or two from the above to keep the roti different each time. One secret ingredient that I use is groundnut powder. I first saute the groundnuts slightly until their skin changes colour and then cool and grind them. I use this in the roti mix that adds a wonderful taste and still keeps everyone guessing the flavour.
You can also try a variation of missi roti by using multi grain atta instead of whole wheat atta. This makes it a high fibre breakfast or even a great evening snack when your kids return from school.
- 1 Cup Besan
- 1 Cup Atta
- 1 Onion finely chopped
- ½ Teaspoon Jeera roasted
- 1 Tablespoon Green Dhania Leaves chopped
- 2 Tablespoon Methi Leaves finely chopped
- 1 Green Chilli chopped
- Salt to taste
- Desi Ghee for applying on roti
Mix all the ingredients
Make a medium tight dough.
Cover and keep for 15 minutes.
Divide the dough into palm size balls and roll using a rolling pin. (belan)
Now cook on a hot tawa from both sides.
Serve hot by applying ghee when done.
Pin this image to your board