Skip to main content

Missi Roti

"Padharo Mharo Des", Thats right!! It was a Rajasthani lunch for us today. The popular phrase of the land of the Desert means, Welcome to our land! And What a beautiful land it is...So rich in culture, heritage, FOOD of course. This West Indian State boasts some of the amazing touring spots. I have been travelling all over India with my dad, all my life but never got a chance to visit this wonderful place & I regret that. So now I always pester Arun to make a trip to Rajasthan during our Indian Holidays. If I was the Brand Ambassador of Rajasthan Tourism, I would be promoting the wonderful sight of Sand Dunes, the Desert Festival of Jaisalmer, The Palace on Wheels, The Ghoomar Dance, The Bandini (Tie & Dye) Salwars & Sarees, the Grand Palaces & obviously the yummy food (Lal Maas & Ghevar). So much to see & experience & just one life!! mmph!!

Anyway, so today I share a popular Rajasthani Roti (Indian Bread) recipe, which is called Missi Roti. When two or more types of flours are combined to make Rotis, it is called Missi. It can be Wheat flour & Millet, Wheat flour & Maize flour etc. This Roti is a combination of Wheat flour & Gram flour. Gram flour is used in almost every dish of West Indian cuisine & today I wanted to use my gram flour which was lying in the cupboard for quite a while. :) Here goes the simple recipe:-

Ingredients:
  • 1 cup wheat flour
  • 1 cup gram flour (besan/chickpea flour)
  • 1 medium onion (finely chopped)
  • 3 green chillies (finely chopped)
  • 1/2 tsp red chilli powder
  • 1/2 cup coriander leaves (finely chopped)
  • 1/2 tsp ajwain (carom seeds)
  • salt to taste
  • 1 tbsp oil
  • flour for dusting
  • ghee/clarified butter
Method:
  1. Mix the wheat flour & gram flour together in a bowl. Add the chopped onions, green chillies, red chilli powder, coriander leaves, carom seeds, salt & the oil to it. Make a smooth dough of it by adding required water.
  2. Cover & keep for few minutes. Meanwhile, heat a roti tawa. Divide the dough into equal lemon size balls. Roll each ball into a flat round thin roti with the help of some flour to dust.
  3. Put the roti on the tava and cook on both sides until they are perfectly done. Spread on some ghee on both sides and serve hot with Rajasthani "Gatte ki Sabzi" or just pickle.

Am yet to master the art of making a perfect "Gatte ki Sabzi" hence am not be putting the recipe of it on my blog. Need some time friends..... :)


Comments

  1. This sounds lovely, and looks great.

    ReplyDelete
  2. yumm roti's nicely presented...

    ReplyDelete
  3. Love missi rotis...yours look very delicious

    ReplyDelete
  4. Thank you all for the appreciation!! :)

    ReplyDelete

  5. Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
    Restaurant in Rajendra Nagar

    ReplyDelete

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi