Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi. We can pair this with any North Indian-style gravy or a simple dal. I tasted missi rotis in dhabas when we did a road trip from Delhi to Haridwar a few years back. Also, I tasted this in Jaipur many years back. They serve mini missi rotis, smeared with a generous dollop of butter on the top. It comes out soft but personally I feel, it should be served hot. I have posted a video on methi missi roti recipe in Jeyashris kitchen. Also check out, how to make soft phulkas, Homemade stove -top Garlic naan, Aloo kulcha recipe, and Peshwai naan.
In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.
Mix well and add water little by little and make a smooth dough.Add 1 tsp of oil and spread it over.Keep this covered for 10 minutes
Make equal lemon sized balls.
Take one dough ball and dust it with dry atta. You can use rice flour as well.Roll this into a roti.
I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.
Place the rolled roti on a hot tawa.Cook on both sides.
Take out and show it on open flame for 2-3 seconds.This step is to give a dhaba style tandoor touch.
Apply butter on both sides.Serve hot.
Repeat the same for the rest of the dough.Missi roti tastes well with simple dal or any paneer sabzi.
Join me in the ONGOING EVENT- “Mint & Coriander seeds” (EP Series-Apr) ERIVUM PULIYUM Hamsamalini Chandrasekaran,http://www.indianrecipecorner.com [PS: can you give me a tip on how to regulate the batter when it gets too sticky?] Thank You =D
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