Wednesday, May 7

Missi Roti



Yesterday, when i made shahi gatte, along with it i made missi roti too. As i goes as a ideal comination along with pickel, onions(salad) and papad. In the rajasthani food we don't have much greens, which is a consequence of the climatic conditions of rajasthan ,and also its not as spicy as it looks.
So now can enjoy this missi roti.., for the recipe ,here it goes.....


Ingredients:

150 gms Wheat flour
250 gms gram flour(Besan)
1 tsp Red chilly powder
1 tsp Dhaniya Powder (coriander)
3 tbsp Ghee (clarified butter)
1/2 tsp Jeera (cumin seeds)
1/2 tsp Kaala jeera(/ Kalaunji)or Nigella Seed
1/2 tsp Ajwain (carom seeds)
Salt to taste

Method:

Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
Mix well, make a stiff dough. Set aside for atleast 15 minutes.
Roll into small and thick rotis and roast as we do our normal rotis,but as its thick n meant to be crisp, roast over direct flame (low) for a longer duration.
Brush missi roti with melted ghee(lavishly).
Serve hot with Shahi Gatte.

Note: These rotis better to be eaten hot only, as once cold becomes a bit hard.
Also, i have seen that these rotis are made smaller in size like puris..

And also the missi roti is my 2nd entry for the event RCI rajasthan .

And now,

Wondering.. why this again ,

I'm reposting my Spinach paratha, so that it along with Missi roti ,goes as my entry for the roti mela event hosted by srivalli of cooking4allseasons.



6 comments:

Vanamala said...

Looks missi roti good.

Kalai said...

Missi roti looks delicious, Neha! Interesting use of besan and it sounds like it would be divine eaten hot! :)

Divya Vikram said...

The parathas looks soft n yummy

notyet100 said...

ROTI LOOKS YUMMY...WHTS THE DIFFERENCE BETWEEN JEERA AND KALA JEERA?

Neha said...

@notyet100,
i just googled n updated kala jeera for u..:),can view the pic. in the link..

Bhawana said...

I am feeling hungry after seeing ur paratha n roti...

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