Chefstoppe || missi roti recipe | punjabi style roti

Prep Time

10 mins
Cook Time

15 mins
Serving
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Ingredients

Grocery List

1 1/4 cup wheat flour / atta

3/4 cup besan / gram flour

1/4 tsp turmeric

1/2 tsp pepper (crushed)

1/4 tsp ajwain / carom seeds

1/2 tsp aamchur

pinch hing / asafoetida

1 tsp kasuri methi

1/2 tsp ginger garlic paste

1 chilli (finely chop)

1/2 onion (finely chopped)

2 tbsp coriander (finely chopped)

1/2 tsp salt

water (for kneading)

wheat flour (for dusting)

oil or ghee (for roasting)

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Source : hebbarskitchen

Direction

How To Prepare?

1. firstly
in a large mixing bowl take 1 1/4 cup wheat flour and 3/4 cup besan.
2. also add 1/4 tsp turmeric
1/2 tsp pepper
1/4 tsp ajwain
1/2 tsp aamchur
pinch hing
1 tsp kasuri methi
1/2 tsp ginger garlic paste
1 chilli.
3. additionally add 1/2 onion
2 tbsp coriander and 1/2 tsp salt.
4. mix well making sure the spices are combined well.
5. further
add water as required and knead the dough.
6. knead to smooth and soft dough adding a tsp of oil.
7. now pinch a medium sized ball dough
roll and flatten it.
8. also
dust with some wheat flour.
9. further
roll it in a slightly thick circle like chapati or paratha.
10. now on a hot tawa
place the rolled roti and cook for a minute.
11. when the base is partly cooked
flip and cook the other side.
12. also brush oil / ghee and press slightly.
13. further
flip again once or twice till both the sides are cooked properly.
14. finally
serve missi roti with veg kadai
raita and pickle.