Missi roti
AI-drafted · awaiting admin review
A rustic flatbread of gram flour and wheat flour with onion, green chilli, ajwain and coriander, cooked on a tawa or in a tandoor.
Region: PunjabOccasion: Everyday meals; dhaba foodTime: 30 minServes: 4Vegetarian
Ingredients
- 1 cup besan (gram flour)
- 1 cup whole-wheat flour
- 1 small onion, finely chopped
- 1 green chilli and 1 tsp ginger, finely chopped
- 2 tbsp chopped coriander or fresh methi leaves
- ½ tsp ajwain, ½ tsp red chilli powder, ¼ tsp turmeric
- 1 tbsp ghee
- Salt and water as needed
Method
- Mix both flours with all the other ingredients and the ghee.
- Add water a little at a time and knead into a firm but smooth dough. Rest for 15 minutes.
- Roll balls of dough into thick rounds about 15 cm across.
- Cook on a hot tawa until brown spots appear on both sides, pressing with a cloth. Or slap onto the wall of a hot tandoor.
- Spread ghee or white butter on top and serve with dal, curd, pickle or saag.
History
Missi means 'mixed', from the mix of flours. Gram is grown widely in Punjab, and gram flour breads have long been part of the farm diet.
Significance
Missi roti is valued as a filling, protein-rich bread and is a regular item at dhabas along Punjab's highways.