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

Thekua (a famous dessert of Bihar)

By
  Hello friends,     Today I will share you a famous dessert of Bihar (India) "Thekua". A Bihari favorite, thekua is an important part of the festivities of "Chhat".In Bihar, the festival of Chhat is celebrated to worship the Sun. Thekua is sweetmeat, prepared as an offering to the Sun God on Chhat. The reason that the thekua is preferred as prasad is because it is made of healthy ingredients. The word thekua, comes from the verb 'thokna' literally meaning 'to hammer'. The process of making this cookie involves pressing the dough hard against a wooden mould. The original word for this dish was thoka, which means transformed to thekua. Hope like the information. Ingredients:- 1. Wheat flour- 1-3/4cups. 2. Semolina- 2tbsp. 3. Fennel seeds- 1tsp. 4. Cardamom powder- 1/2tsp. 5. Dry coconut- 3tbsp(grated). 6. Jaggery- 3/4cup(grated). 7. Cashew nuts- 50g.(finely chopped). 8. Raisins- 15-20nos. 9. Milk- 1/2 cup. 10. Clarified butter- 3tbsp. For frying:- 1. ...
Post a Comment
Read more

Aloo Paratha

By
  Hello friends,      Today I will share you one famous Indian paratha recipe "Aloo Paratha". According food historian K.T Acharya the recipes for various stuffed wheat parathas are mentioned in 'Manasollasa', a 12th-century Sanskrit encyclopedic record compiled by king "Someshvara III",who ruled from present Karnataka.       There are several different types of parathas that are found across the nation. Paratha is an amalgamation of the words 'Parat' and 'atta'. This literally means layers of cooked dough. In India 'Paratha' is one such item that is popular across the subcontinent with local variations from various different regions. Hope you like the information.😊 @@ I used ghee while making paratha, those who are vegan can use oil.. Ingredients:- For the dough:- 1. Whole wheat flour- 2 cups. 2. Salt- 1/2 tsp. 3. Ghee/oil- 1 tbsp. For stuffing:- 1. Boiled an peeled potatoes- 3(medium)mashed. 2. Carom seeds-1/2 tsp. 3. Green chilies...
Post a Comment
Read more

Pad Thai

By
  Hello friends,      Today I will share with you the National dish of Thailand "Pad Thai". Before sharing the recipe would like to share you the story behind the dish. Hope you all will like it. During 'world war II', Thailand suffered a storage of rice due to less production in the rice fields, which coincided with bad flooding. In order to preserve the stocks of this previous grain, the Thai government (under Prime minister and Military dictator,"Plack Phibunsonghram) started to promote noodles instead amongst it's people. Noodles used only 50% of the grain, so were more economical and cheaper to produce. The government of Thailand in 1930 created the dish "Pad Thai", in a bid to protect the rice resources of the country. The campaign included changing the country's name, commissioning a new national anthem and creating a national dish "Pad Thai". Ingredients:- 1. Rice noodles-250g. 2. Canola Oil- 3-1/2tbsp. 3. Garlic- 4 cloves (min...
Post a Comment
Read more