I have many memories of my mother's food and taste I grew up with. Missi Roti was one of the breakfast which we would eat several times in summer. It is a staple in punjabi homes and is basically a chapatti prepared from besan or black gram flour. (For more information, check my pantry of chickpea flours ).
I love everything about India and the thing I really miss in food is the fresh butter and thick cream (over boiled milk) which we used to eat with these missi rotis. The butter we get in stores here does not taste the same but the whipped butter (punjabi makhani) is quite close to its taste and texture. Mangoes are also a good combination with this breakfast. My mother would make Aam ras to eat with this delicious missi roti. Aam ras is whipped mango puree garnished with more chopped mangoes.
Before mango season ends I wanted to make this popular summer breakfast once again.
MISSI ROTI
Ingredients:
1/3 cup gluten free white flour
1/3 cup black chana(chickpea) flour
1 green chilli, finely chopped
pinch of red chilly powder
pinch of garam masala
pinch of ajwain
1tbsp purple onion, finely chopped
1tbsp cilantro,chopped
salt as per taste
water for kneading dough (about 6-7 tbsp)
oil for brushing the rotis
Method:
Combine both the flours in a bowl. Add chopped onion, green chilli, red chilly powder, salt cilantro, ajwain and garam masala. Make a soft dough by adding water. Use some oil on your hands if the dough is sticking.
Heat a tawa or shallow nonstick pan to medium hot.
Divide the dough into two balls. Take one ball and pat it with your hand over a cling wrap. Apply water to your hand for spreading nicely.
Gently place the roti very on the tawa. (Do not worry it won't break or stick to your hand if your hands are slightly wet). Check with a spatula if the roti is showing some light marks on the cooked side. Turn it over. Let the other side cook, too. If you have a gas fire you can cook half the chapatti directly on a flame. Use tongs to turn over chapatti back and forth. It will not puff like a wheat flour chapatti. Once both sides are cooked showing brown spots remove from tawa. Cook the other chapatti in the same way and smear little oil on both.
Serve hot with butter, yogurt and aam ras.
July25,2012
I recently posted the recipe of aamras which can be checked here.
I love everything about India and the thing I really miss in food is the fresh butter and thick cream (over boiled milk) which we used to eat with these missi rotis. The butter we get in stores here does not taste the same but the whipped butter (punjabi makhani) is quite close to its taste and texture. Mangoes are also a good combination with this breakfast. My mother would make Aam ras to eat with this delicious missi roti. Aam ras is whipped mango puree garnished with more chopped mangoes.
Before mango season ends I wanted to make this popular summer breakfast once again.
MISSI ROTI
1/3 cup gluten free white flour
1/3 cup black chana(chickpea) flour
1 green chilli, finely chopped
pinch of red chilly powder
pinch of garam masala
pinch of ajwain
1tbsp purple onion, finely chopped
1tbsp cilantro,chopped
salt as per taste
water for kneading dough (about 6-7 tbsp)
oil for brushing the rotis
Method:
Combine both the flours in a bowl. Add chopped onion, green chilli, red chilly powder, salt cilantro, ajwain and garam masala. Make a soft dough by adding water. Use some oil on your hands if the dough is sticking.
Heat a tawa or shallow nonstick pan to medium hot.
Divide the dough into two balls. Take one ball and pat it with your hand over a cling wrap. Apply water to your hand for spreading nicely.
Gently place the roti very on the tawa. (Do not worry it won't break or stick to your hand if your hands are slightly wet). Check with a spatula if the roti is showing some light marks on the cooked side. Turn it over. Let the other side cook, too. If you have a gas fire you can cook half the chapatti directly on a flame. Use tongs to turn over chapatti back and forth. It will not puff like a wheat flour chapatti. Once both sides are cooked showing brown spots remove from tawa. Cook the other chapatti in the same way and smear little oil on both.
Serve hot with butter, yogurt and aam ras.
July25,2012
I recently posted the recipe of aamras which can be checked here.
You made me remember my grandma. I am going to make this.
ReplyDeleteThese chapatti look homey and wholesome.
ReplyDeleteDelicious missi roti. looks perfect meal.
ReplyDeleteI always learn something new from you! These look wonderful, I wish I could go to the Indian market with you and you could teach me about all the ingredients!
ReplyDeletedelicious missi roti looks wonderful
ReplyDelete