Breakfast · Nashto
Missi Roti
Spicy whole-wheat and gram-flour flatbread
A thick, soft, tikho (spicy) roti: whole-wheat and gram flour dough rested for an hour, then kneaded with finely chopped fenugreek, coriander and green chillies and cooked on a tawa in ghee until golden.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a paat (bowl), combine the whole-wheat flour, gram flour, salt, chilli powder and the ghee or curd. Mix well, add water gradually and knead to a soft dough. Leave the dough to rest for an hour.
Chop the green chillies, fenugreek leaves and coriander leaves finely. Add them to the rested dough and knead well.
Divide into 4 equal portions. Roll each into a thick disc about 7 inches in diameter.
Heat a tawa (griddle) on a medium flame. When hot, pour on some ghee and bake the rotis on both sides until well cooked, adding ghee at regular intervals until golden brown.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
The ghee or curd in the dough improves the taste and keeps the rotis soft.
Serve with
At breakfast with curd or pickle; at lunch or dinner as an accompaniment to the main meal.
Nutrition
EstimatedPer roti
210 kcal
- Protein
- 9 g
- Carbohydrate
- 39 g
- Fat
- 3 g
The recipe makes 4 rotis.
Whole recipe
850 kcal
- Protein
- 37 g
- Carbohydrate
- 157 g
- Fat
- 10 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos