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

Famous Maharashtrian Dessert- Puran Poli

By
  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As required(for shallow fry Puran Poli). Pre
2 comments
Read more

Nadru/ Kamal Kakdi' or ki ke Kofte(Kofte made with Lotus stem)

By
Dear friends,          Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:-  Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible lotus confirmed to i
1 comment
Read more

Muri Ghanto- Fish head Pulao

By
  Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1medium(chopped). Ging
Post a Comment
Read more