Missi Roti is a popular dish from the North Indian state of Punjab. It is a delicious combination of whole wheat and gram flour dough spiced with freshly ground Masalas/spices and pan fried. It is a winter dish and traditionally cooked in a ‘Tandoor’ or Clay Oven. This is a simpler version of the recipe cooked on a griddle/pan, that brings the same taste as a Tandoor. It’s a flavour bomb when you taste the roasted flour with onions and fresh spices, along with a generous wallop of butter on the top.
(Makes 8 Rotis/Flatbreads)
For The Dough
- 1 cup Chickpea flour
- 1/2 cup Whole wheat flour
- 1/2 cup All purpose flour
- 1/4 cup Corn Flour
- 1/4 tsp Baking powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chilli powder (preferably freshly ground)
- 1 tsp Salt
- 2 tbsp Oil
- 2 tsp Kasuri methi (dried fenugreek leaves)
- 1/2 tsp Carom seeds (Ajwain)
- 1/2 inch Ginger Grated
- 1 tsp Green chilli Finely chopped
For The Topping
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 2 tbsp Onion Finely Chopped
- 2 tbsp Fresh Coriander Finely Chopped
- Clarified Butter/Ghee for applying on top
Making The Dough
- Add all the ingredients mentioned under the “Dough” section in a bowl. Mix well, preferably with your fingers which gives a finer touch.
- Add enough water to the bowl to be able to knead the dough into a soft one.
- Cover the dough with a warm clean cloth and keep aside for 30 minutes to let it rise.
Preparing The Topping
- Roast coriander and cumin seeds dry in a pan till they are slightly browned.
- Once browned, crush the seeds using a mortar and pestle to make a coarse powder. Avoid using a blender for this as we don’t require a fine powder.
- Chop the onions and coriander leaves.
- Mix them both with the coarse powder.
Finally Preparing the Roti/Flatbread
- Heat a basic Griddle until it is very hot. Even a regular pan would do, if a griddle is not available.
- Divide the dough into 8 equal parts.
- Roll each part into a smooth ball.
- Dip the dough ball into the topping mixture thoroughly.
- Keep the side with the topping, down, and dust and flatten the ball into the shape of a 3 inch disc.
- Sprinkle very little water on top of the roti.
- Transfer the roti with the water side down on the griddle/pan.
- Turn the pan upside down on the flame and put the roti on direct flame until brown spots appear. Keep moving the roti to roast it from all over.
- Turn the griddle/pan and cook the roti for another minute.
- Apply ghee/white butter on top and remove it from the griddle.
- Repeat the same for the rest of the dough parts.
- Serve hot with a rich tomato based curry for a flavour explosion in the mouth!