Skip to main content

Missi Roti

By

 



Dear Friends,

     Today I will share with you a famous north Indian delicacy, 'Missi Roti.' One story related to this dish I would like to share with you. One day Mughal emperor "Humayun' used to visited 'Sher Garh.' while walking around the building. He was feeling exhausted and, a fakir saw this and requests him to share a meal with him. Both of them sit down under a tree. Fakir opens a bundle and offers Humayun a spiced flatbread as 'Missi Roti.'

 Humayun gets it hard to stop at one. Once he is done, he is a small taken aback to know that the fakir had been keeping the Rotis for a few days now; In fact, Missi Rotis keep perfectly well over many days and are the perfect food for long journeys, he is told. Humayun takes note, thanks to the fakir, and conquers up to resume his critique.


Ingredients:-


For the dough-

  1. Chickpea flour(Besan)- 1cup.
  2. Whole wheat flour- 2cups.
  3. All-purpose flour- 1/2 cup.
  4. Baking Powder- 1/4tsp.
  5. Turmeric powder-1/2tsp.
  6. Red chili powder- 1/2tsp.
  7. Carom seeds- 1tsp.
  8. Dried fenugreek leaves- 2tsp.
  9. Green chilies- 1tsp(finely chopped).
  10. Ginger- 1/2inch(grated).
  11. Onion- 1/2cup(finely chopped).
  12. Asafoetida- A pinch
  13. Salt- 1tsp.
  14. Sunflower Oil- 2tbsp.


Other Ingredients:-

  1. sunflower oil/ Ghee(clarified butter)- As required for shallow fry Missi roti.





Preparation Method:-

Step 1- Take a large mixing bowl. Add whole wheat flour, all-purpose flour, chickpea flour, baking powder, turmeric powder, red chili powder, and salt. Mix well.


Step 2- Next, add carom seeds, asafoetida, finely chopped onion, grated ginger, chopped green chilies, dried fenugreek leaves and, oil. Combine all ingredients well with all flours.


Step 3- Now, add luck warm water little by little in the mixing bowl and knead; to get a soft, smooth dough. Set aside for 15 minutes.


Step 4- After 15 minutes, knead the dough once again for another 5 minutes. Then divide them into equal portions. 


Step 5- Dust the rolling board, take one portion of the dough. Dust both sides of the dough ball and roll to a circle about 6inches of the disc shape. Sprinkle some flour while rolling the dough ball. Roti should have medium thickened.


Step 6- Next, place a Tawa(flat iron pan) on high heat. Once Tawa will be heated well, place the roti and cook partially. Flip the roti and cook from another side.


Step 7- When the roti will cook once from both sides; next, add ghee generously until brown spots can be seen.


Step 8- Press edges with a spatula to cook the roti evenly. Flip twice or more but do not overcook the roti. Follow the same process for the remaining dough.

Step 9- Now, Missi roti is ready to serve with yogurt and shahi paneer.




Labels:

Comments

Post a Comment

Last week's top

Crispy Chicken Popcorn with Cottage Cheese Dip

By
Hello readers,   Today I came with a recipe which I believe you all love to eat like me "Chicken Popcorn with Cottage Cheese Dip".          Popcorn chicken was invented by food technologist "Gene Gagliardi". It was test marketing in United States of America from March 1992,and had been launched Nationwide by September of the year. It has been periodically available in KFC outlets. It was re-introduced in the US in 1998,and again 2001. Ingredients:- 1.Chicken breasts- 500g.( Boneless). 2. Onion powder-1 tsp. 3. Garlic- 4tsp(minced). 4. Dried oregano- 2tsp. 5. Dried thyme leaves- 2tsp. 6. Rosemary- 2tsp. 7. Cumin powder- 2tsp. 8. Lemon juice- 2tbsp. 9. Garam Masala powder- 2tsp. 10. Red Chili flakes- 2tsp. 11. Whole wheat brown bread- 8(slices). 12. Eggs- 2(raw). 13. Milk- 2tbsp. 14. All purpose flour- 1 cup. 15. Salt- To taste. 16. Vegetable oil- As required ( for deep frying). Preparation Method:- Step 1-  First wash chicken thoroughly. Cut into bite s...
Post a Comment
Read more

Chingri Macher Malai Curry (Lobster Curry in Coconut Milk)

By
image credit Hello readers,       Today I'm going to share with you a famous delicacy of Bengal"Chingri Macher Malai Curry"(Lobster with cream) this is mainly a prawn recipe, very often made in Bengali kitchen. Would you like to know how this dish reach in Bengal? Let me tell you! Some people believe that this a Malaysian influence dish 'Malai' is actually 'Malay', and bought by Malaysian sailors to the 'Bay of Bengal'. Ingredients: 1. Lobster -8 medium size (with the skin over the heads and tails being intact). 2. Mustard oil- 2 tbs. 3. Ghee(clarified butter)- 2 tbs. 4. Cashew paste-2 tsp. 5. Raisin paste-2 tsp. 6. Coconut milk- 1 cup. 7. Fresh cream-3 tbs. Spices: 1. Onion-2 cups (very finely chopped). 2. Garlic paste-1 tsp. 3. Ginger paste-2 tsp. 4. Black mustard seeds paste-3 tsp. 5.Whole cinnamon (cassia bark)-2(one-inch size). 6.Whole green cardamom-5 to 7. 7. Bay leaves-2 8. Cloves-3-4 9. Red chili powder-1 tsp....
Post a Comment
Read more

Italian Dessert - "Pistachio Panna Cotta"

By
image credit Hello readers,      Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s. Ingredients: 1. Heavy cream- 500 ml. 2. Sugar-80 gm. 3. Milk- 100 ml. 4. Pistachio-200 gm 5. Pistachio- 1 tbs crushed. 6. Gelatin- 1 tbs ( unflavored). 7. Vanilla extract-1/2 tsp. 8. Water- 1/4 cup. Preparation Method: Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside. Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again. Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strain...
Post a Comment
Read more