Missi Roti Recipe (Gram Flour Flatbread)
User Reviews
5
Missi Roti Recipe (Gram Flour Flatbread)
Description
The Missi Roti Recipe (Gram Flour Flatbread) blends whole wheat flour and gram flour with carom seeds, onions, and green chilies to create a dough that is soft yet sturdy for rolling. The inclusion of asafoetida and ajwain provides a distinctive aromatic note. After allowing the dough to rest, it is rolled into medium-thickness rounds and cooked on a hot tawa or skillet with a bit of oil, imparting a lightly crisp exterior and a warm, tender interior. The method calls for careful rolling to avoid tearing due to the chopped onions and chilies.
This flatbread carries a mildly spicy and savory flavor from the green chilies and ajwain, while the onion pieces add a touch of sweetness and texture. It pairs well with lentils, vegetable dishes, or yogurt-based sides, serving as a versatile addition to dinners or packed meals.
Adjust the quantity of green chilies to suit personal taste or children's preferences. Using ghee instead of oil for roasting adds richness to the roti. The recipe is suitable for doubling or tripling and can be packed for tiffin lunches. Freshly chopped onions and chilies are recommended to maintain the dough's integrity during rolling.
Ingredients
- 2 cups (240 grams) whole wheat flour
- 1 cup (100 grams) besan (gram flour or chickpea flour)
- 1 teaspoon ajwain (carom seeds)
- 1 to 2 green chilies - finely chopped
- ⅓ cup (50 grams) grams onion - finely chopped
- 1 pinch asafoetida (hing)
- 1 teaspoon salt
- 3 teaspoon neutral cooking oil generic cooking oil
- ⅔ to ¾ cup water or add as required
- neutral cooking oil as required while roasting roti, generic cooking oil
Instructions
Making dough
- Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
- Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.
- Then add ½ cup water. Begin to mix and knead the dough.
- Add more water as required and knead to a smooth soft dough.
- I overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add ⅔ to ¾ cup water or more if required.
- Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
Rolling missi roti
- Take the dough ball on the rolling board.
- Dust some dry wheat flour on both sides of the ball.
- Roll to a circle of about 5 to 6 inches.
- Sprinkle some more flour if required while rolling. Roll to medium to medium thick roti.
Roasting missi roti
- Place the roti on a hot tawa or skillet. The tava should be hot and not at a low temperature.
- When the base is partially cooked, flip the roti.
- Spread some ghee or oil on the partly cooked part.
- When the second side is cooked and brown spots can be seen, then flip again. Spread some ghee or oil on this side too. Flip again.
- Press the edges with a spatula so that the sides are also cooked well.
- Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.
- Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. Make rotis this way and stack them up in a roti basket or casserole.
- Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.
Notes
- Reduce or omit green chilies for a milder version suitable for children.
- The recipe scales well and can be doubled or tripled for larger batches.
- Best served hot or warm; refrigeration may affect softness.
- Finely chop onions and green chilies to prevent tearing when rolling the dough.
- Ghee can replace oil for roasting to enhance flavor.
- Ensure gram flour or chickpea flour is fresh to avoid rancidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 84g | 28% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 856mg | 36% |
| Potassium | 654mg | 14% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 24IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 9mg | |
| Vitamin K | 6µg | |
| Calcium | 52mg | 5% |
| Vitamin B9 (Folate) | 213µg | |
| Iron | 5mg | 28% |
| Magnesium | 178mg | 45% |
| Phosphorus | 418mg | |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
