Missi Roti is a popular Indian flat bread which is made in almost every house of North India. It is eaten with curries, dals and tastes quite savoury. Having stayed in North India, Missi Roti was made every week at my home and we used to enjoy eating with Dal Makhani, which my mom so lovingly made for us. Basically made using whole wheat flour and chick pea flour, Missi Roti, unlike other Indian flatbreads, it has a savoury taste. Along with flour, even salt, onions, ajwain and spices are added to the dough of Missi Roti. Also, you can experiment with the type of flour you use or even add fenugreek or other greens to make Missi Roti tastier. I made Makai Missi Roti just to try out a flatbread made using corn flour.
Makai Missi Roti has this incredible, crunchy texture which makes me like it more compared to other its other varieties. The kind of colour that corn flour in grants to this flatbread is commendable as well. During winters, it is indeed a luxury to relish Makai Missi Roti with some Baigan Ka Bharta. Following the recipe of Missi Roti, I added onions and spices for making Makai Missi Roti as well. You can make it as well, here’s its recipe:
Makai Missi Roti
Makai Missi Roti
- Gheun ka atta / Whole wheat flour - ¼ cup
- Besan / Gram flour - 1 cup
- Makke Ka atta / Corn Flour - ¼ cup
- Ajwain - ½ tsp
- Salt - 1 tsp
- Onion - 3 tbsp ( Finely chopped )
- Green chilli - 1 tsp ( Finely chopped )
- Fresh coriander - 2 tbsp ( Finely chopped )
- Mix whole wheat flour, besan, makke ka atta, ajwain, salt, onion and fresh coriander in a bowl.
- Add little water and knead to make a soft dough.
- Cover the dough and keep aside for 30 minutes.
- Make small lemon size balls from the dough.
- Dust and roll the balls to make 4-5 inch circle.
- Heat a griddle.
- Once the griddle is hot, transfer the roti on it.
- Cook from both the sides until brown spots appear.
- Cook on direct heat until nicely browned.
- Apply ghee generously on top of the roti.
- Serve hot with any curry or dal.
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