Missi Roti is also known as Besan ki roti and it is very famous in Pakistani & Indian home cooking. Not something you will find on every restaurant’s menu like paratha or tandoori roti but at home everyone knows this. So next time someone from Pakistan tries to be a burger and say they dont know missi roti don’t believe them 😀 they all have eaten it once in their life.
- 1 cup wholemeal flour (aata)
- 1 cup gram flour (besan)
- 1 small red onion (finely chopped)
- 4 – 5 small green chillies (finely chopped)
- 2 tbspns chopped green coriander
- Salt to taste
- Red chilli flakes to taste
- A generous pinch of carom seeds (ajwain)
- 1 tbspn cracked coriander seeds
- ½ tspn crushed cumin seeds
- 1 tbspns crushed pomegranate seeds
- Some luke warm water to knead the dough
- Ghee/ butter/ oil for frying the roti (I prefer ghee as it smells, tastes and feels more traditional)
- Mix everything (except oil & water) in a mixing bowl and knead a dough by mixing in water gradually. The dough should be firm to touch and not sticky.
- Pour some oil over the dough and keep it aside covered with a kitchen towel for 30 minutes.
- Divide the dough into 4 parts and make balls. Flat those balls like a roti/ chappati by dusting some aata on it and with the help of rolling pin.
- Preheat the griddle/ tawa on medium heat and place one roti on it.
- When it starts changing its color flip the side and apply some ghee on it. Flip the side and apple some ghee on the other side and cook until the roti is light brown.
- Do the same with other 3 rotis and serve hot with Lassi, achar, raita, chutney or Pakistani mangoes.