Nov 9, 2016

Methi Missi roti

Ingredients :
  • 1 cup besan
  • 3/4 cup plain flour (maida)
  • 3/4 cup whole wheat flour
  • 1/2 cup finely chopped onions
  • 1 1/2 tsp finely chopped green chillies
  • 1 tsp chaat masala powder
  • 1/2 tsp red chilli powder
  • pinch hing(asafoetida)
  • 1/2 tsp carom seeds (ajwain)
  • 1 cup chopped fenugreek (methi) leaves
  • 1/4 cup chopped coriander leaves
  • 3/4 tsp haldi 
  • 1 tbsp ghee
  • salt to taste
  • whole wheat flour  for rolling
  • ghee for cooking
  • butter to serve

  • Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.
  • Divide the dough into 16 equal portions and roll out each portion into a thin circle of about  (5") diameter with the help of a little whole wheat flour for rolling 
  • Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat. Roll them into small balls, Taking one small ball at a time flatten it  with a rolling pin , dust the flattened dough with flour on both sides and start rolling them again into a nice round chappati.
  • Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.
  • Next hold the roti directly on gas flame & let it cook till you see brown spots appearing on roti .take care not to burn them. 
  • Flip it on both the sides to get it evenly cooked, apply butter/ghee on both the sides, until it is lovely golden brown in colour, that means it is done.
  • Serve it with butter/Ghee, pickle ,chutney and chole.



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