Misri Roti Recipes

MISSI ROTI

Steps:

• Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
• Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.
• Then add ½ cup water. Begin to mix and knead the dough.
• Add more water as required and knead to a smooth soft dough.
• I overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add ⅔ to ¾ cup water or more if required.
• Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
• Take the dough ball on the rolling board.
• Dust some dry wheat flour on both sides of the ball.
• Roll to a circle of about 5 to 6 inches.
• Sprinkle some more flour if required while rolling. Roll to medium to medium thick roti.
• Place the roti on a hot tawa or skillet. The tava should be hot and not at a low temperature.
• When the base is partially cooked, flip the roti.
• Spread some ghee or oil on the partly cooked part.
• When the second side is cooked and brown spots can be seen, then flip again. Spread some ghee or oil on this side too. Flip again.
• Press the edges with a spatula so that the sides are also cooked well.
• Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.
• Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. Make rotis this way and stack them up in a roti basket or casserole.
• Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.

MISRI ROTI

Steps:

• Crush almonds and pistachios coarsely. , Mix together flour, sugar and cardamom. , Add melted ghee and mix to hold together. , Add a little milk if required. , Take a 5 to 6 inch non-stick pan. , Sprinkle and press down sliced dry fruit gently. , Pat and shape into flat 1/2 thick round. , Cook on a very slow flame. , Rotate a little occasionally, very gently and carefully. , Cook till light golden from bottom and edges. , Cut into 4, 6 or 8 triangles, as desired. , Serve warm or cooled. , Apply silver foil while warm, if desired.,

MISRI ROTI

Steps:

• Crush almonds and pistachios coarsely.
• Mix together flour, sugar and cardamom.
• Add melted ghee and mix to hold together.
• Add very little milk if required.
• Take a 5"-6" nonstick pan.
• Sprinkle and press down sliced dryfruit gently.
• Pat and shape into flat 1/2" thick round.
• Cook on very slow flame.
• Rotate a little occasionally, very gently and carefully.
• Cook till light golden from bottom and edges.
• Cut into 4,6 or 8 triangles, as desired.
• Serve warm or cooled.
• Apply silver foil while warm, if desired.