Saturday, February 28, 2009

Missi Roti

I like to keep chickpea flour : wheat flour ratio 1:1 for this delicious roti. I think besan adds a nice flavor to it. I also think, more besan makes it stickier to knead the dough but tastes surely delicious.

Missi Roti
1 cup besan /chickpea flour
1 cup wheat flour
salt to taste
1/2 tsp turmeric powder
1 tbsp chopped cilantro/coriander leaves
1 small onion, chopped
1/4 tsp owa/ajwain/ajowan/ajmo/carrom seeds
1/2 tsp chili powder
1 green chili, minced (optional)

oil for frying

Accompaniment (Optional)
Ghee/clarified butter
homemade white butter/Makhan/LoNi

1. Mix all the ingredients except oil.
2. Adding water as needed, knead the dough.
3. Roll out rotis using oil and wheat flour as needed.
4. Roast on a frying pan adding oil, till brown spots appear on both sides.
5. Serve hot with white or clarified butter if desired.

Note -
1. You can reduce the amount of besan which will probably make it easier to knead and work with the sticky dough.
2. For a change, sometimes I roast besan, let it cool down & proceed.
3. Sometimes, I use spring onions/scallions (both white and green parts) instead of regular onions. If using spring onions, make sure to chop both white and green parts very finely. In that case, do not use cilantro.

This post is my contribution to RCI -Haryana at EC's Simple Indian Food

RCI event is started by Lakshmi of VeggieCuisine.


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