I had missi roti for the first time in the restaurant Mirchi at Esplanade, here in Singapore. Its one of my favorite restaurants and when ever we go to Raffles side, I will try to have dinner in this restaurant. Have been there for some 4-5 times so far with friends and families. And being a great fan of north Indian food, I would everytime wish to taste different menu that I have never heard or tasted. But only if someone shares with me, I will be comfortable in trying new things. Otherwise I cant finish the dish. That day when I tried it also I alone ordered for a missi roti. But it was too big that I could not finish it. But it was tasting great. I could really guess the ingredients….But wait, the key ingredients were mentioned in the menu card itself! So I could actually, relate the ingredients while eating. After so long, I was really craving for this missi roti, But Vj being busy, I cant ask him to take me to Mirchi restaurant, so I thought of referring here and try it out at home. And I did and enjoyed fully my self for lunch and dinner too. It is perfect dinner recipe and easy too.
Missi Roti recipe
Recipe Cuisine: Indian | Recipe Category: Dinner
Prep Time: 15 mins | Cook time: 15 mins | Makes: 5
Prep Time: 15 mins | Cook time: 15 mins | Makes: 5
Ingredients
| Gram flour/ Besan/ Kadalai mavu | 1 cup, leveled |
| Wheat flour | 1/2 cup, heaped |
| Ginger, chopped | 2 tsp |
| Green chilli | 1 |
| Pepper powder | 1/2 tsp |
| Onion | 1 chopped |
| Jeera | 1 tsp |
| Turmeric | 1/8 tsp |
| Amchoor powder | 1 tsp |
| Asafoetida | 2 pinches |
| Coriander leaves, chopped | 1 tblsp |
| Oil | 2 tblsp |
| Salt | As needed |
Method
- Sieve the flour to get rid of small lumps. Mix all the ingredients. Add water and make a stiff dough. Keep covered for 15 minutes.
- Knead again to make the dough smooth and divide into 5 equal sized balls.
- Roll out into slightly thicker than usual roti with generous maida flour. Cook over hot tawa with oil or ghee smeared on both sides, until golden brown spots appear. You can use the spatula to gently press the roti while cooking for even cooking.
Notes
- The original recipe used anardhana seeds powder. I used amchoor powder as I had no stock of anardhana.
- I used ginger and asafoetida as I felt I tasted those in the one I had in the restaurants.
Comes out soft and crispy too, stays soft even after sometime. Goeas well with any raita and pickle.
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