No meal is complete without bread or rotis .In India we have lots of variations and variety of making rotis, paratha and pooris .we use variety of healthy flours and millets to make our breads and rotis .Jawar, bajra, maize, raggi, rice,wheat, gram flour, rajgiri, kuttu and so many more different variety of grains and millets are used in different parts of India to make rotis, it mainly depends upon the easy availability of that grain in that particular area but the most popular is wheat flour rotis and missi rotis.
Missi Roti is a Rajasthani delicacy served along with either makani dal,Mango chutney or hari mirch ke tipore ( tempered green chillies). You can add either fresh or dried methi (fenugreek) leaves or you can just avoid them.
Makes - 12 - 14 Missi roti
Whole wheat flour - 2 cups
Gram flour/ Besan - 1 cup
Fresh methi ( fenugreek) leaves - 1 cup ( chopped finely)
Green chilly - 2 no:s ( chopped finely)
Onion - 1 ( medium) ( chopped finely)
Carom seeds/ ajwain - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Garam masala powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Warm water - as required for kneading
Ghee/ oil - 2 tablespoon for adding ting to the dough + extra for frying the rotis
1. Mix the whole wheat flour, besan, chopped methi leaves, chopped green chilies, onion, carom seeds, red chilly powder, garam masala powder, turmeric powder, and salt and knead it to a smooth dough by adding enough water.
2. Knead the dough again with ghee and let it rest for 15 - 20 minutes.
3. Take medium sized balls and dust the work surface with flour and roll into a medium sized round like chapatis.
4. Place the rolled chapathi on a hot tava or griddle and cook one side.
5. When one side is half cooked, flip and cook the other side.
6. Smear some oil or ghee on both sides and cook till browned and cooked.
Serve warm with mango chutney or curd or any curry of choice.
1. Add water in lesser quantities as the methi leaves also release water.
2. Spinach leaves can also be used instead of methi leaves.