MISSI ROTIS

This is a speciality from the Punjab. Gram flour, also known as besan, is used instead of the usual chapatti flour. In Punjab, missi rotis are very popular with a glass of lassi, a refreshing yogurt drink.

Makes :

Preparation Method :

Mix the two types of flour, the chilli, onion, coriander, turmeric, and salt together in a large bowl. Stir in the oil.
Mix in sufficient water to make pliable, soft dough. Tip out the dough on to a lightly floured surface and knead until smooth.
Place the dough in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap), and leave to rest for 30 minutes.
Place the dough on to a lightly floured surface. Divide into four equal pieces and shape into balls in the palms of your hands.
Roll out each ball into a thick round about 15 - 18 cm / 6 - 7 inch in diameter.
Heat a griddle or heavy frying pan over medium heat for a few minutes until hot.
Brush both sides of one roti with a little melted ghee or butter. Add it to the griddle or frying pan and cook for about 2 minutes, turning after 1 minute.
Brush the cooked roti lightly with melted ghee or butter again, slide it on to a plate and keep warm in a low oven while cooking the remaining rotis in the same way.
Serve the rotis warm.

INGREDIENTS

150 grams gram flour
150 grams wholemeal (whole-wheat) flour
1 fresh green chilli, seeded and chopped
½ onion, finely chopped
1 tablespoon chopped fresh coriander (cilantro)
½ teaspoon ground turmeric
1 ½ teaspoon salt
1 tablespoon Cooking oil
150 ml lukewarm water
3 tablespoons melted unsalted (sweet) ghee or butter

1 comment for “Missi Rotis”

Posted Saturday, January 28, 2023 at 7:47:05 PM

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