Missi Roti
Ingredients:
- 1/2 cup chickpea flour (besan)
- 1/2 cup whole wheat flour (atta)
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped fresh coriander leaves.
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chilli powder (adjust to taste)
- Salt to taste
- Water for kneading the dough
- Ghee or oil for cooking (optional)
Nutritional Value:
Energy: 150-180 kcal
Protein: 5-6 g
Method:
- In a mixing bowl, combine besan, wheat flour, ajwain, jeera, turmeric powder, red chilli powder, and salt.
- Add 1 tsp ghee to the dry ingredients and mix well.
- Gradually add water and knead the mixture into a soft dough.
- Let the dough rest for about 15-20 minutes.
- Divide the dough into equal portions and roll each portion into a ball.
- Heat a griddle or tawa over medium heat.
- Take one dough ball, flatten it, and roll it out into a round roti of your desired thickness.
- Place the roti on the hot griddle and cook for a minute or two until you see bubbles on the surface.
- Flip the roti, apply ghee or oil, and cook until both sides are golden brown and crispy.
- Repeat the process for the remaining dough balls.
- Serve your Missi Roti hot with your favorite side dish.
