Missi Roti
Missi Roti is a traditional North Indian flatbread made from a mix of whole wheat flour and gram flour (besan), flavored with spices like ajwain, cumin, and fresh herbs. Slightly crisp and hearty, it pairs perfectly with curd, pickles, or spicy curries. This protein-rich roti is a wholesome and flavorful addition to any Indian meal.
Ingredients
- Atta – 2 cups
- Onions chopped – 1/4th cup
- Green chilly chopped – 2 tsp
- Salt – to taste
- Jeera – 1 tsp
- Dal (leftover) – 1 cup
- Ghee – 2 tbl spn
Instructions
- Missi Roti There is a lot of misconception about Missi Roti. Most of the restaurants prepare a Missi roti using besan. But a real Punjabi Missi roti is always made with the left-over dal from last night. Dal undergoes some magic over night as it always tastes better after a day. When this dal is mixed with atta along with spices and make into parathas, the taste of the paratha is divine. The use of left over dal is best used this way.
- Mix all the ingredients together except ghee. If required add little water and make into a soft dough. Give it rest for 5 mins.
- Now make small balls, roll out apply a little ghee, fold into a triangle. Use dry atta and roll out the paratha into the shape of a triangle.
- On a hot tawa cook paratha on both sides, smear ghee and make it crips. Enjoy while it is still hot with curd.
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