Punjabi Missi Roti

Name: Punjabi Missi Roti
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For dough:-; 1 cup Chickpeas flour/besan; 1/2 cup whole wheat flour; 1/2 cup all purpose flour; 1/2 cup corn/Makai flour; 1/4 tsp baking powder; 1/2 tsp haldi powder; 1/2 tsp red chilli powder; to taste Salt; 2 tbsp oil; 2 tsp kasuri methi; 1/2 tsp carom seeds/ajwain; 1 tsp green chilli finely chopped; 1/2 inch ginger grated; For topping:; 1 tbsp Coriander seeds; 1 tsp cumin seeds; 3 tbsp onion chopped; 2 tbsp fresh coriander finely chopped; As required Ghee for applying

Kalpana Solanki @cook_13477867

#indiankitchen
Missi roti is a traditionally Punjabi speciality and made during winters in tandoor or clay oven. This is also famous in North India and Rajasthani cuisine.

Kalpana Solanki @cook_13477867

#indiankitchen
Missi roti is a traditionally Punjabi speciality and made during winters in tandoor or clay oven. This is also famous in North India and Rajasthani cuisine.

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Ingredients

30 mins

4 servings

For dough:-
1 cupChickpeas flour/besan
1/2 cupwhole wheat flour
1/2 cupall purpose flour
1/2 cupcorn/Makai flour
1/4 tspbaking powder
1/2 tsphaldi powder
1/2 tspred chilli powder
to tasteSalt
2 tbspoil
2 tspkasuri methi
1/2 tspcarom seeds/ajwain
1 tspgreen chilli finely chopped
1/2 inchginger grated
Fortopping:
1 tbspCoriander seeds
1 tspcumin seeds
3 tbsponion chopped
2 tbspfresh coriander finely chopped
As requiredGhee for applying

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Steps

30 mins

1

For dough:-Add all ingredients in a bowl and mix nicely with finger tips.
2

Add little water and knead to make a soft dough. Cover the dough with a kitchen towel and keep aside for 1/2 on hour.
3

For topping:- Dry roast coriander seeds and cumin seeds until slightly browned.
4

Crush them in a coarse powder. Mix this powder in onion and fresh coriander.
5

Heat a griddle until it is very hot. Divide the dough into equal parts. Make smooth ball from each part.
6

Press the dough balls into the topping side down and dust and roll the dough ball to 4" inch disc.
7

Apply water on the top of the roti and transfer the roti with the water side down on the griddle.
8

Turn the griddle upside down and cool the roti on direct flame until brown spots appear
9

Turn the griddle and cook the roti for another minute. Apply ghee on top and remove it from the griddle.
10

Serve hot with any curry/dal and buttermilk.I am serving with lauki bharta, buttermilk and salad.