Missi Roti Recipe | How to make Punjabi Missi Roti recipe
Author: Smriti Thakral
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
- Whole wheat flour - 1 cup
- Gram flour/ besan - 1 cup
- Grated ginger - 1 tsp
- Finely chopped coriander leaves - 2 tsp
- Red chili powder - ½ tsp
- Carom seeds/ajwain - ½ tsp
- Oil or ghee - As required
- Water - 1 cup or as required
- Salt - ½ tsp
- In a mixing pan, add gram flour/ besan and whole wheat flour.
- Add grated ginger, coriander leaves, salt, chili powder, carom seeds and 2 tsp ghee and mix well.
- Add half cup water and begin to knead the dough.
- Add more water and keep on kneading the dough till it becomes soft (I have used ¾ cup water). Keep aside the dough for 10 to 15 minutes to set.
- Take medium sized balls from the dough and dust with some dry whole wheat flour.
- With a rolling pin, flatten the dough ball to make thin roti.
- Spread oil over its upper surface.
- Starting from edge cut the roti to the center and take the cut edge of the roti and start rolling it.
- Roll it till the another end of the roti.
- Press from above to make ball again.
- Roll the dough ball again to make roti.
- Heat the tawa and place missi roti on it.
- Once the base is partially cooked then flip the roti and spread oil or ghee over the partially cooked part.
- When the base of roti is cooked then flip again and apply oil on that surface.
- Cook till both sides are turn golden brown in color.
- Serve butter glazed hot missi roti with pickle or curd.
Recipe by Indian Cuisine at https://www.indicuisine.com/missi-roti-recipe/
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