Aarthi’s Missi Roti

Good Morning:

I know it’s been a while since I’ve posted – been busy with the Blogging Marathon on Gourmet Global, however here’s my next attempt at an Indian flatbread and this one came out perfect on the first try.

When I first started visiting the Indian markets on a regular basis as I wanted to learn how to make Indian food myself, instead of having to wait to go to the restaurants every time I wanted some, I began purchasing Missi Roti on a regular basis.  I loved to have this flavored flatbread with scrambled eggs and chutney or stir-fried paneer with mustard seed and cumin seed, for breakfast.  When I came across a recipe for it on Aarthi’s blog in January, it was immediately bookmarked…now I FINALLY got around to trying it

Aarthi is one of the talented bloggers that I do the Blogging Marathon every month with on my Gourmet Global blog.  She has a great variety of recipes with easy to follow photos that give you a clear idea of what the food should be looking like, at every step of the cooking process.

Here’s my attempt at the recipe from her blog

Missi Roti

1 cup whole wheat flour

1 cup gram flour (aka besan or chickpea flour)

2 tablespoons dried fenugreek

1 teaspoon ground turmeric

1 teaspoon cayenne pepper (red chile pepper)

1 teaspoon cumin seeds

2 tablespoons oil

Salt, to taste

Water, as needed


In a mixing bowl add all flours, fenugreek, turmeric, cayenne, cumin seed, and salt and mix well.  

Add oil and water, a little at a time, until you have a soft dough. (I used 2/3 cup + 2 tablespoons)

Place in a greased bowl and let the dough rest for 30 min.

Divide the dough into equal portions.

…and start rolling.  I made eight 6-inch rotis.

Take each ball and place on a floured board and press down with the palm of your hand.  

Using a rolling pin, roll into a circle, as thin as possible.  Heat a tawa/roti iron/griddle and place rolled roti in it.  Cook for a few minutes on one side, until you see little air bubbles start to form.  Flip over and brush a little ghee along the edges and cook for another few minutes.  

Repeat for all the rotis. 

Works well to complement any thali meal, as the one I did here, using these recipes:

Methi Gota

Toor Dal Chutney 

Coconut Podi

Bhindi Patata

Mutton Chukka

Mango Coconut Flan

 

Missi Roti – done!…now I just have to perfect that thepla!

Mireille

http://gourmetglobal.blogspot.com

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