Missi Roti are exquisite and nutty enhanced flatbreads made with a blend of entire wheat flour, gram flour and flavors. Missi roti is a North Indian forte and is much of the time made in different homes in the North Indian belt. I’m sharing my family recipe that I have been making for a long time now.
Missi roti is otherwise called besan roti as besan a.k.a gram flour is one of the key fixings. Besan confers a pleasant nutty flavor to the roti. It additionally helps in making the roti marginally fresh.
There are a few varieties of this recipe. Certain individuals additionally make it into layered fresh and flaky missi roti. In any case, we make it into a basic round roti and not the layered form. Anyway to create a firm layered variant then you can really take a look at this Paratha Recipe or Lachha Paratha for reference.
We generally add onions to the mixture. With onions, the roti tastes great. To add onions, then you can add fenugreek leaves, spinach or ground veggies like carrots or beetroot. The expansion of veggies will make these rotis more solid and an effective method for remembering the veggies for the eating routine of children who could do without them.
To makes these besan ki roti, the extent of entire wheat flour to besan added shifts from one family to another. We generally utilize a 2:1 extent of both entire wheat flour and gram flour individually.
Missi roti can be presented with a dal, aloo sabzi, matar sabzi or even a mango pickle or curd or margarine.
I for the most part make them for breakfast and present with mango pickle or lemon pickle. These rotis must be served hot as on cooling they become marginally thick.
Certain individuals mistake missi roti for Thepla. Despite the fact that the mixture arrangement appears to be comparative yet both these dishes are unique. Curd is constantly added to the thepla batter which gives it a marginally tart taste. In any case, curd isn’t added to the missi roti mixture.
Instructions to make Missi Roti
1. Take 2 cups entire wheat flour (240 grams), 1 cup besan/gram flour (100 grams), 1 teaspoon carom seeds (ajwain), a touch of asafoetida (hing) and 1 teaspoon salt in a blending bowl or a skillet.
flour and besan in a bowl
2. Add ⅓ cup finely hacked onions, 1 to 2 green chilies (1 teaspoon finely slashed) and 3 teaspoons oil. In the event that the onions and green chillies are not finely hacked then they can emerge while rolling the paratha.
3. Blend very well with a spoon.
4. Then add ½ cup water.
5. Start to blend and manipulate the mixture.
6. Add more water as required and ply to a smooth delicate batter. In general I added ¾ cup water. How much water required relies upon the nature of both the flours. So you can add ⅔ to ¾ cup water or more whenever required.
7. Permit the batter to rest for 10 minutes and afterward make medium-sized balls from the mixture.
batter balls in a bowl for missi roti
8. Take the mixture ball on the moving board. Dust some entire wheat flour on the two sides of the ball.
9. Roll to a circle of around 5 to 6 inches. Sprinkle some more flour whenever expected while rolling. Roll to medium to medium-thick roti.
10. Put the roti on a hot tawa or skillet. The tawa ought to be hot and not at a low temperature. Likewise keep the intensity to medium-high to high. Try not to hold the intensity to a low.
11. At the point when the base is somewhat cooked, flip the roti utilizing a spatula or utensils.
12. Spread ½ to 1 teaspoon of oil on the incompletely cooked part. We generally use oil while simmering missi roti. In any case, you can utilize ghee too. How much oil to be applied relies on your inclination.
13. At the point when the subsequent side is cooked and brown spots should be visible, then flip once more. Spread some ½ to 1 teaspoon oil on this side as well.
14. Flip once more.
15. Press the edges with a spatula so the sides are likewise cooked well. Guarantee that the roti edges are simmered appropriately as now and again they can be half-cooked.
16. Flip a few times more, so the missi roti is equitably cooked and has a few dim earthy colored spots as found in the underneath photograph.
17. Serve the missi roti right away or place them in a roti container or a goulash and serve warm. Make them along these lines and stack them up in a roti bushel or dish.
18. Serve missi roti hot or warm with any vegetable dish, dal or with a pickle or curd or margarine. It tastes so great that you can simply have it plain likewise with practically no backup. For best taste have them hot or warm.
