Missi Roti Recipe

Home

Recipes

Recipe Reviews

Blogs

Recipe Search

Look for recipes with your favourite ingredients or by dish name

Missi Roti Recipe - Makes 12

Taste Rating = 9 Heat Rating = Very Mild

Ingredients

2 cups (250g or 9 oz) besan (chickpea flour)
1 cup (125g or 4.5 oz) atta (wholewheat flour)
1 teaspoon (5ml) cumin seeds
1 teaspoon (5ml) ajwain (carom)
2 scallions (green onions, spring onions), topped and tailed (to leave white and firm green parts), finely chopped
2 tablespoons (30ml) fresh coriander leaves, finely chopped
1 teaspoon (5ml) chilli powder
1/4 teaspoon (1ml) salt

Method

Put the besan and atta into a large bowl and mix well
Add all of the other ingredients and mix well
Add 3/4 cup (180ml or 6 fl oz) warm water and mix well. Now keep adding warm water a little at a time until you have made a smooth dough
Cover the bowl with a damp cloth and leave in a warm place for 30 minutes
Split the dough up into 2 equal pieces and roll into balls
Put the dough balls onto a lightly floured surface (use the atta flour) and roll them out into thin rounds about 15cm (6 inches) across
Heat a large heavy-bottomed frying pan over a medium to high heat
Cook each roti until the roti bubbles and is lightly browned (30 seconds to 2 minutes, depending on the heat of the pan) and flip the roti over and repeat (cooking the second side will not take as long as the first side)
Serve hot with dal or any curry (or even smear with butter and eat as a snack by itself)

Check out a review of this recipe

Recipe submitted by C Hines on 15 April 2012

If you have a different recipe for this dish then submit it here.


home - recipes - recipe reviews - blogs - restaurant search
add restaurant - glossaries - contact us - advertise - site map
© Curry Focus 2006-2013