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

http://everywherestreetfoods.wordpress.com

http://www.globaltasteinc.com

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Sorghum Methi Thepla

Thepla's with Coriander Chutney and Chickpea (Chana) Salad

Another first for me…thepla.   Not only have I never tried to make thepla, but I have never even tried them.  From my research, I have learned that Methi (Fenugreek) Thepla hails from the northwestern coastal state of Gujarat, whose cuisine is categorized by a mixture of sweet and spicy.  Although typical theplas are made with only whole wheat flour and  a little besan (chickpea flour) and/or millet flour, this recipe was created by a fellow blogger and is made with sorghum flour, which is rich in fiber, protein, iron and potassium.

This is a health friendly bread.  Due to the high fiber content of sorghum, it is filling and therefore will aid in weight loss goals.  Fenugreek has many health benefits, including helping to reduce sugar levels in diabetics.    Fresh fenugreek is hard to come by in New York; even gourmet supermarkets like Whole Foods and Fairway don’t have this item. The only place to get it is in markets in Indian or Pakistani/Bangladeshi neighborhoods.  I purchased this fresh bunch of methi from the Pakistani market in Ditmas Park, Brooklyn.

fresh methi

This recipe is from Jayasri’s blog.

Since sorghum and cornmeal have less gluten than wheat, this is going to be a challenging thepla to make, but I’m up for the challenge!

Sorghum Methi Thepla

Ingredients:

  • 1 1/2 cups sorghum flour (jowar in Indian markets)
  • 1 cup cornmeal
  • 1 cup besan (chickpea flour)
  • 1/4 cup whole wheat flour
  • 1 cup fenugreek leaves, loosely packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chile powder (cayenne)
  • 1/2 teaspoon ajwain (carom seeds)
  • 1 1/2 teaspoons salt
  • 2 cups water
  • rice flour, to knead

Wash, drain and roughly chop the fenugreek leaves.

Bring about 2 cups of water to a boil.

Sift all the flours into a large bowl.  Add the fenugreek and the spices and mix to combine with the flours.

Start adding the water 1/3 cup at a time, until a soft dough is formed, that pulls away from the sides of the bowl.

Turn onto a well floured surface with rice flour and knead into a ball.

Divide into 8 evenly sized balls.

Dust surface liberally with rice flour and roll out each ball into a circle.  First, press down the balls using the palm of your hands.  After you do this, it will only take a few rolls with the rolling pin.  It is a very soft dough, so make sure the board and rolling pin are well floured.  I rolled them all out and placed in between pieces of waxed paper.  The first 3 or 4 were fine, but as the dough cooled, it was harder to roll without the dough cracking.

One of the problem theplas...kept on cracking

As I kept trying, more of the rice flour gets incorporated into the dough and then the dough becomes to dry to stay together (around 3 of them ended up in the garbage).

Heat a griddle/tawa. Brush with a little ghee and place rolled thepla on griddle.  Turn over, brush the top side with more ghee and cook until golden brown on the other side.

It is a very dense, heavy dough – not the light Naan and Paratha’s I am used to.  However, full of flavor, it is delicious and very filling – so a little goes a long way – a delicious bread to add to your meal if you have any weight loss goals.  It’s one of those things that just takes practice.  As I improve the speed of my rolling out the dough, I will be able to form better looking theplas, instead of my unevenly shaped ones.

stack of my thepla's

With all the flavorings, these are so delicious, I don’t think anything else is needed, however, you can serve with chutney or your favorite vegetarian curry, if desired.  Here, I had it with a chickpea salad with chaat masala.

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This recipe is being sent to Fiber Rich Event

Fiber Rich Event

 

Mireille

http://gourmetglobal.blogspot.com

http://everywherestreetfoods.wordpress.com

http://www.globaltasteinc.com

My Very First Blogging Event

Hi Everyone,

Although I have been blogging for almost 5 years, I decided to launch a new blog focused solely on Indian food.  My other blog is a globally focused blog, with recipes from cuisines around the world.

Recently, I have learned about the variety of Indian breads/pastries:

  • Chapati
  • Paratha
  • Naan
  • Poori
  • Dosa
  • Idli
  • Adai
  • Uttapam
  • Dhebra
  • Dhokla
  • Thepla
  • Ginnappa
  • Samosa

I have decided I want to master all of these, as well as learning more about Indian regional cuisine.

Although I have cookbooks from some Indian heavyweights like Madhur Jaffrey and Julie Sahni, I am looking to my fellow food bloggers for recipes to try.  To that end, I am inviting everyone to contribute to my very first blogging event and I plan to sponsor an event every month.  For the first 12 months of this blog, the events will all focus on Indian breads and/or pastry.  Every month, I will announce a winning recipe that I am going to try.

Rules for the Coconut Event @ From Adai to Dhebra:

1 – Recipe must include coconut in some form: grated coconut, powdered coconut, coconut milk, coconut water, coconut essence

2 – Recipe must be of one of the above mentioned bread types. (If there is another Indian bread type I did not include, please email me at islandpalate@gmail.com)

3 – Your posting must include logo and linkback to this page.

4 – Archived entries are allowed (not older than 6 months).  Archived entries must be reposted with logo and linkbacks.

5 – Any submissions that do not follow the rules will be deleted.

6 – Linky Tool will open on March 30 and close on April 30th.

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