May 3, 2012

Missi Roti Recipe | Easy Flatbread Recipes

There are some things which are an eye sore in my pantry only to the limited audience of me of course! And one among them, in fact, the only one is the chickpea flour or besan. I loathe that light yellow flour. I hate the texture, smell, flavor and everything else there s about besan. Sorry if you all are pally with besan. I really do not know when i developed a yawning hatred for chickpea flour. Maybe it was when a friend told me about some fritters that she ate which made her sick. I have no clue. But all i know is if i look at chickpea flour, then i m pushed to screwing my face up. If i am asked to cook with chickpea flour, then i m almost going to be in tears. And if you ask me to eat something that has chickpea flour, then you have pushed me to lugubrious.


 Well. That s one reason why my blog does not have too many fritter recipes. Can i say, my kosher dislike towards chickpea flour is the cause. I dont make fritters that have besan in them unless i really have to. And those are when Mr.P gets a monstrous craving to eat onion fritters or when someone holds me at gunpoint. While the odds of the first one happening are quite frequent, the odds of the second doesnt seem in store for me. Anyway, that s that. But i still have chickpea flour in my pantry and i do look at that always 3/4th full container and wonder why amma sends me so much besan.
      So, when i was on a pantry cleaning spree last week and when i knew i ve to overcome this baseless dislike, and that its time for that, i decided to make some missi rotis~ a wonderful rajasthani delicacy. I loved the rotis. But chickpea flour is still not my BFF.

Prep Time: Under 20 mins
Cook Time: Under 5 mins for one flatbread
Makes 12 small rotis


(These rotis are such a breather after those boring phulkas and naan. They are filling and make a nice lunch box meal too. You can add chili powder instead of green chili. You can add spice powders like coriander cumin powder too if it suits your palate.)

What You Need?

Chick pea flour or besan 3/4 cup
Whole wheat flour 1/2 cup
Coriander leaves chopped finely 3 tbsp
Green chili minced 1
Cumin seeds 1/4 tsp
Carom seeds 1/4 tsp
Turmeric powder 1/4 tsp
Chaat masala 1/2 tsp
Salt to taste
Oil 2 tbsp plus some more to cook the rotis
Water for kneading 1/2 cup plus or minus a few tbsp



How To Make It?

In a large mixing bowl, sieve together both the flours along with the chaat masala, turmeric and salt.
Now, add the cumin, carom seeds, green chili, coriander leaves and combine well.
Make a well in the center of the dry mixture and pour 2 tbsp oil.
Now, add 1/4 cup of water and start kneading.
Add more water as necessary to knead the dough into a soft pliable and supple dough.
But make sure you dont add more than 3/4 cup of water. We dont need a sticky mass here.
Having kneaded the dough, cover with a clean damp kitchen towel and set aside for about 10 mins.
After 10 mins, knead the dough for a min and then divide it into 12 equal parts.
Now shape the dough parts into round balls, press them a little, dip them in flour and roll them into small rotis.
Cook on a tawa applying oil on both sides until brown spots appear.


Serve hot with some spicy Paneer Tawa Masala or some shahi paneer. Recipe coming soon!!
Sending this to MLLA hosted by Priya for Susan


8 comments :

  1. Perfect Missi Roti !! Looks so delightful and tasty one !!

    Ongoing event CC:Mom’s Recipe

    ReplyDelete
  2. Even I don't like the raw smell of chickpea flour, but when cooked with other spices, it's fine, the rotis have come out perfectly..

    ReplyDelete
  3. nice roti. loved it.
    http://lavanyasrecipes.blogspot.com/

    ReplyDelete
  4. Missi roti looks absolutely tremendous..beautifully done Anusha.

    ReplyDelete
  5. roti looks perfect and delicious :)

    ReplyDelete
  6. Even i posted the same recipe in my space a week ago.nicely done

    ReplyDelete
  7. Even I luv missi roti,,platter looks yum

    ReplyDelete
  8. You are just too funny, love these rotis anytime and I do not like to cook with chickpea flour, due to its consistency, but have no aversion to it :)

    ReplyDelete

Thank you foodies for all your comment love :) All comments with links and abusive language shall be promptly deleted.