The weather has been playing pranks again. In my last post I decided that we were going into an early autumn and we found the skies opening up during the last two days drenching us wet and proving me wrong.
My daughter has bounced back to her old self. Thanks to all those who were here wishing her well and those who thought of us in your good wishes. She wanted something really hearty and tasty after having survived on repeated doses of plain khichdi for a whole day and only rasam and rice the next day.
“Is it going to be phulka or paratha?” She asked. I replied paratha and she wore a bored look but later when she saw the ingredients she guessed, “let me see. YEAH!! It is missi roti, isn’t it?”
Missi roti is an unleavened bread from Rajasthan, the city famous for deserts, dunes and palaces. Missi roti is made with whole wheat flour and chickpea flour spiced with chillies, onions (optional) and red chilli powder. Optional additions are carom seeds (ajwain) and cumin seeds (jeera). It is believed that they help in preventing gas formation after consumption of ‘chickpea’. Here is how I make it. We love the nutty aroma of besan(chickpea flour) so this perfectly agrees with all of us. Missi roti can be accompanied by any subzi but I like it with rajma or jalfrezi.
Recipe: Missi Roti
Yield: About 10 5″ round flatbreads
Time taken:30 minutes including resting time
Ingredients:
1 cup – Chickpea flour / Besan
1.5 cups – Wholewheat flour / Atta
2 – Green chillies
1/8 tsp. – turmeric powder (optional)
1/4 tsp. – red chilli powder (to taste)
2 tbsp. – finely chopped onions (optional)
1 tbsp. – Oil
2 tbsps. – coriander chopped fine
Salt to taste
Warm water to knead (Approx. 1/2 cup)
Method:
Mix the dry flours together with the other ingredients except water.
Add water a ladle at a time and bring the flour together into clumps.
Splash a little more water and knead with your hands to form a smooth dough. Add water little by little as besan tends to get sticky easily.
Grease lightly with a little oil and rest the dough for 10 minutes before making parathas.
Pinch out some dough and form a 1″ smooth ball. Flatten and roll gently, dusting with whole wheat flour as and when needed, into a 4″ circle.
You can bake it on a flat griddle at this stage but I like it better folded and baked. Here is how I do it.
Brush very little oil and roll from end into a rope. Roll the rope back and forth lengthening it by an inch.
Apply very little oil lengthwise and coil the rope into a circle again.
Flatten the circle slightly, dust with flour and again roll into a 4-5″ circle.
Place on a moderately hot tawa. Flip a minute later, apply a little oil, spread it all over and flip again. Repeat and bake pressing with a ladle to help the layers puff slightly. When golden brown on both sides, remove and serve with subzi or rajma.
I will post the rajma in my next post.
The missi roti goes to Susan’s 14th legume love affair.
26 Comments
egglesscooking
I have heard a lot about missi rotis but have never tried it. Have you tried Sia's Rajma and Vaishali's Bittergourd Rajma with coconut milk? Both are amazing.
s
your clicks are clear and very tempting..absolutely ravishing
spice and more
Sounds delicious – I will have to try these!
Mriganayani
Looks wonderful – I've always wanted to make this – now I know where to go for the recipe!
Curry Leaf
Hey it seems you accidently ticked off the chirps for Sambar.I too prefer fresh sambar with coconut added.I follow Chandra Padmanabhan's recipe for this.Looks great H,I am not a fan of Sambhar,but when I make it fresh,I prefer adding drumsticks to it
Curry Leaf
Hey I missed this.I love the rajma,but always turn away from missi roti as it has chickpea flour.I didn't know it was from Rajasthan (so much for my GK).I would prefer roti with spices added. Very hearty Lunch indeed.
Cinnamon
I love those perfect round rotis… and rajma looks delicious
Vaishali
Missi roti's been on my must-make list too for a while. Love the look of yours, and with that rajma it must be absolutely delightful.
Glad your daughter's doing well.
Soma
Love love love missi roti, jsut with some pickles.. the rajma is a bonus:-)
meeso
Those pictures look sooooo good! Nice bread, and really healthy 🙂
Sharmila
Pass me a plate please, pretty please Sunnymommy. 🙂
What a delightful lunch! 🙂
Anushruti
That looks like a great lunch!
Priti
That's a yummy lunch…looks so gud…shall try the missi roti
Yasmeen
Awesome combo,you've tempted me try missi roti for next meal,I've all the ingredients,why not ?:D
Raaga
yummy… it is either too hot or too cold in Delhi to be rolling out chapatis/rotis… but I try sometimes 🙂
Kitchen Flavours
Oh wow….that's an simple and spicy roti……drool worthy pics dear…..weather is playing ankhmejholi here tooo……
Susan
I just got up. Now my stomach is *really* growling! Beautiful recipe, Harini, and I especially like that last photo. I want to peel off that roti on top.
Thanks for joining in MLLA!
Sunshinemom
Thanks all:)
Sudeshna, I do not know how to tell you but may watching this video will help you. I have shown the phulka making in youtube at the link below:
http://www.youtube.com/watch?v=klRCIbYtGcM
Pavani
Missi roti looks delicious. I haven't tried it before. I'm going to try these soon.
Sanghi
Delicious recipe..!
Sushma Mallya
Lovely pic and a delicious roti and rajma…liked the combo of it….
Vijitha Shyam
Hey harini
The roti looks so soft and fluffy. Nice click lady! Perfect entry for the event.
Shri
It looks so perfectly done!I am not a fan of Rajma but the curry looks rich!
Shama Nagarajan
lovely roti's..nice rajma curry
Sonu
A mouthwatering combo! 🙂 I love melon and remember I used to eat in summer in my lunch. A missi roti can go with any curry..no?
Sudeshna
Is there any way I can make my rotis and parathas round. I have no idea to make those parathas round, tehy actually turn out into all types of shapes other than round 🙁