Missi Roti Recipe (Spiced Gram Flour Flatbread)
Description:
Missi Roti is a popular and aromatic flatbread from Rajasthan, known for its unique blend of gram flour and spices. This flatbread is enhanced with finely chopped green chilies, ginger, and onion, making it flavorful and perfect for any occasion. The addition of black salt and turmeric powder gives it a distinct, earthy taste, while the freshly ground black peppercorns add a delightful kick. Although Missi Roti can dry out, it’s best served fresh and hot, slathered with a dollop of butter and paired with jaggery for a delightful contrast. It also complements dishes like Sev Usal or Palak Makhana beautifully, making it an ideal choice for dinner or a hearty snack.
Cuisine: Rajasthani
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram Flour (Besan) | 1-1/2 cups |
| Whole Wheat Flour | 1/2 cup |
| Green Chilies, finely chopped | 2 |
| Onion, finely chopped | 1 |
| Ginger, grated | 1-inch piece |
| Turmeric Powder (Haldi) | 1 tsp |
| Whole Black Peppercorns, coarsely pounded | 1/2 tsp |
| Black Salt (Kala Namak) | 1/2 tsp |
| Salt | To taste |
| Oil or Ghee | For smearing |
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Instructions:
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Mix the Ingredients: In a large mixing bowl, combine the gram flour (besan), whole wheat flour, finely chopped green chilies, onion, grated ginger, turmeric powder, coarsely ground black pepper, and black salt. Add a pinch of regular salt to taste.
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Knead the Dough: Slowly add water to the mixture, a little at a time, until you form a smooth and firm dough. The dough should not be too sticky or too dry, so adjust the water accordingly. Once the dough comes together, drizzle a little oil over it and knead again to make it soft and smooth.
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Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15 minutes. This resting time allows the dough to relax, making it easier to roll out.
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Divide and Shape: After the resting time, divide the dough into 10 equal portions. Roll each portion into a ball using your hands.
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Roll the Dough: Lightly dust a clean surface with flour. Roll out each dough ball into a small circle, about 4 inches in diameter. If needed, dust with more flour to prevent sticking.
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Cook the Missi Roti: Heat a tawa or a heavy iron skillet over medium heat. Place one rolled-out missi roti onto the hot skillet. Cook on one side until you see bubbles forming on the surface. Flip the roti and cook the other side. Smear a little oil or ghee on both sides and cook until the roti is lightly browned and cooked through. The outer layer should be crisp, while the inside remains soft.
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Repeat: Continue the same process for the remaining dough portions, making sure to apply oil or ghee as needed.
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Serve: Once all the Missi Roti are cooked, serve them hot with a generous dollop of butter and some jaggery for added flavor. For a complete meal, pair them with a delicious Palak Makhana or Sev Usal.
Pro Tip:
Missi Roti is best enjoyed when served fresh and hot. If it sits for too long, it may dry out, so always keep it covered until ready to serve. For an extra burst of flavor, consider adding a squeeze of lemon juice or a sprinkle of fresh coriander before serving.
