How to make Masala missi roti -
This crisp and mildly spiced flatbread is perfect for spooning up dal or gravy. We cannot do without the oil here as it gives the flaky texture that is characteristic of missi roti.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Whole-wheat flour (atta)
Cuisine : Punjabi
Course : Breads
For more recipes related to Masala missi roti checkout Missi Roti, Anokhi Missi Roti, Missi Roti - SK Khazana, Besan ki Masala Roti - SK Khazana . You can also find more Breads recipes like Tandulachi Bhakri Paneer Stuffed Nachni Parantha Masala Buns - SK Khazana Mixed Vegetable Parantha
Masala missi roti Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Masala missi roti Recipe
Gram flour (besan) 180 grams
Whole-wheat flour (atta) 105 grams
Fresh coriander leaves chopped 60 grams
Green chillies chopped 4
Onion chopped 1 medium
Ground turmeric 1 teaspoon
Salt 1/2 teaspoon
Chaat masala 1 teaspoon
Dried pomegranate seeds (anardana) 1 tablespoon
Olive oil 1 tablespoon plus extra for greasing
Method
Step 1
Sift together the two flours. Add all the other ingredients, plus enough water to form a soft dough. Knead until the dough is smooth. Rest for 10 minutes.
Step 2
Divide the dough into sixteen equal portions and form into balls.
Step 3
Grease the palms of your hands and also the worktop. Place a dough ball on the worktop and press it down a little to form a disc. Slightly dampen one palm and, using both hands, pat the dough between them to make a roti. Alternatively, you can simply roll the dough on a lightly floured surface, using a rolling pin, until you have a disc roughly 15cm in diameter. Make the rest of the roti in the same way.
Step 4
Heat a tandoor. Lightly dampen one side of each roti and stick it on to the tandoor wall. Alternatively, you can roast the rotis on a hot tawa.
Step 5
Cook until the chapatis are light brown.
Nutrition Info
Calories : 1247 Kcal
Carbohydrates : 197.2 gm
Protein : 53.5 gm
Fat : 27.3 gm
Other : Iron- 16.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
