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Main Ingredients | Whole wheat flour (atta), Gram flour (besan) |
Cuisine | Punjabi |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Missi Roti Recipe - SK Khazana
- 1 1/2 cups Whole wheat flour (atta)
- 1/2 cup Gram flour (besan)
- 1 small Onion finely chopped
- 1/2 teaspoon Dried fenugreek leaves (kasoori methi)
- to taste Salt
- a pinch Turmeric powder
- 1-2 teaspoons Oil
- for cooking Ghee
- to serve Sabzi
- to serve Onions Quartered
- to serve Lemon wedges
- to serve Green chillies
Method
- Take whole wheat flour in a parat, add gram flour , onion, crushed dried fenugreek leaves, salt and turmeric powder and mix well.
- Add oil and mix well. Add sufficient water, a little at a time, and knead into soft dough. Cover with damp muslin cloth and set aside for 5-7 minutes.
- Heat a non-stick tawa. Divide the dough into equal portions and shape them into balls. Roll each ball in whole wheat flour and flatten it. Further roll into a not-too-thin roti.
- Dust off excess flour and place the roti on the hot tawa. Cook for 1 minute, flip and apply a little ghee over the roti. Flip again and apply a little ghee on the other side too. Continue to cook, flipping sides, the roti is cooked completely and brown specks appear on it. Cook the remaining rotis similarly.
- Apply a little ghee on each roti, place them on a serving plate and serve hot with sabzi, quartered onions, lemon wedges and green chillies.
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