credit to google
Ingredients
- 1 cup Chickpea flour or besan/ gram flour
- ½ cup Wheat flour heaped
- 2 teaspoons Ginger chopped
- 1 Green chilli
- ½ teaspoon Pepper powder
- 1 Onion chopped
- 1 teaspoon Cumin
- ⅛ teaspoon Turmeric
- 1 teaspoon Amchoor powder
- 2 pinches Asafoetida
- 1 tablespoon Coriander leaves chopped
- 2 tablespoon Oil
- Salt
A distinctive and mouthwatering Indian flatbread called a missi roti is made with chickpea flour, wheat flour, and spices.
You can have missi roti any time of day or year, but it is especially comforting in the winter. I prefer to eat it primarily at dinner.
SIMPLE INDIAN DINNER RECIPES | MISSI ROTI
A distinctive and mouthwatering Indian flatbread called a missi roti is made with chickpea flour, wheat flour, and spices.
You can have missi roti any time of day or year, but it is especially comforting in the winter. I prefer to eat it primarily at dinner.
Visit this website to see my suggestion for a lunch plate and my tandoori roti recipe.
Skip to: Detailed pictures
menu card
Here in Singapore, at the Mirchi restaurant on the Esplanade, I tried missi roti for the first time.
Every time we visit Raffles Side, I try to have dinner at one of my favorite restaurants there.
I’ve gone there with friends and family around 4-5 times so far. And because I love north Indian food so much, I constantly want to try new dishes that I’ve never heard of or eaten.
But I won’t feel at ease exploring new things unless someone shares with me. I can’t finish the dish if I don’t.
When I tried it that day, I ordered a missi roti by myself. But, it was so huge that I was unable to complete it. But it tasted fantastic.
I was quite accurate in my ingredient guesses.
But wait, the menu card itself identified the main ingredients!
Thus while eating, I could genuinely relate to the ingredients. I had been yearning for this missi roti for such a long time.
But because Vj is so busy, I can’t ask him to drive me to the restaurant, and it’s amusing that the three of us never go out to eat by ourselves. Instead, we always go with friends or visitors.
I decided to refer to this and give it a shot at home. And I did, taking full pleasure in both lunch and dinner. It is a simple and excellent meal recipe.
1 Flour should be sieved to remove any tiny lumps. Combine each component. To get a stiff dough, add water. For 15 minutes, keep covered.
2 Re-knead the dough to make it smooth, then divide it into 5 equal-sized balls.
3 Using lots of maida flour, roll out into somewhat thicker-than-usual rotis. Oil or ghee should be spread on both sides when cooking over a hot tawa. Heat until golden brown spots emerge. To ensure even cooking, gently press the roti with the spatula as it cooks.
It starts out soft and crunchy but continues to be soft with time. complements any raita and pickle wonderfully.