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Missi roti
مسی روٹی (missi roti): Punjab's gram flour and wheat roti with onion, chilli and coriander
Golden-yellow from the besan and freckled with onion and coriander, missi roti is a village bread of central Punjab, made on cold mornings around Gujranwala and Sheikhupura and eaten with a lump of white butter, a glass of lassi and a little mango or lemon pickle. The gram flour gives it a nutty, savoury depth and a denser, more crumbly texture than a plain chapati, while ajwain, crushed anardana and green chilli give every bite a bit of sharpness. Because the besan makes the dough short, it is also a winter favourite paired with sarson ka saag in place of makai ki roti. A frequent problem is leaving out the wheat flour or using too little, and then the roti cracks and falls apart on the tawa. Chef's tip: grate the onion rather than chopping it, so its juice helps bind the dough and the roti rolls out without tearing.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dough
- 5 ½ oz gram flour (besan)
- 3 ½ oz wholewheat flour (chapati atta)plus extra for dusting
- 1 onionsmall, grated
- 2 green chilliesfinely chopped
- 3 tbsp fresh corianderfinely chopped
- 1 /2 tsp ajwain (carom seeds)
- 1 tsp dried pomegranate seeds (anardana)crushed
- 1 /2 tsp red chilli flakes
- 1 /4 tsp ground turmeric
- 3 /4 tsp salt
- 1 tbsp ghee
- ¼ cup waterabout
For cooking
- 2 tbsp gheeplus butter to serve, optional
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Method
0/7 doneStep 1: Mix 5 ½ oz gram flour (besan), 3 ½ oz wholewheat flour (chapati atta), 1 /2 tsp ajwain (carom seeds), 1 tsp dried pomegranate seeds (anardana), 1 /2 tsp red chilli flakes, 1 /4 tsp ground turmeric and 3 /4 tsp salt in a bowl.
Step 2: Rub in 1 tbsp ghee, then add 1 onion, 2 green chillies and 3 tbsp fresh coriander.
Step 3: Add ¼ cup water a spoonful at a time and knead for 3 minutes into a firm but pliable dough; cover and rest for 10 minutes.
Step 4: Divide into four balls, dust with atta and roll each into a 16 cm round about 4 mm thick, working gently and dusting often.
Step 5: Cook on a hot tawa over a medium heat for about 1 1/2 minutes until the underside has brown spots, then flip.
3 minStep 6: Brush with 2 tbsp ghee, flip again and press with a spatula for 1–2 minutes until both sides are golden with crisp dark flecks.
2 minStep 7: Serve hot, with a pat of butter on top if you like, and lassi or pickle.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 11 g
- Carbs
- 40 g
- Fat
- 11 g
- Fibre
- 7 g
Nutrition values are estimates.
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Good to know
- How long does missi roti take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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