Ingredients |
|
| Whole Wheat Flour (atta) | 1 cup |
| Gram Flour (Beasn) | 1/2 cup |
| Saboot dhania (Coriander Seeds) crushed | 1/2 tea spoon |
| Carom seeds (Ajwain) | 1/2 tea spoon |
| Jeera Powder (cumin) | 1/4 tea spoon |
| Hot spices (Garam Masala) | 1/4 tea spoon |
| Fenugreek leaves (kasoori methi) | 2 tea spoon |
| Red chili powder (lal mirch) | 1/2 tea spoon |
| Turmeric powder (haldi) | ¼ tea spoon |
| Salt (namak) | to taste |
| Green chilli (hari mirch), chopped | 1 tea spoon |
| Coriander Leaves, chopped | 2 table spoon |
| Baking soda | pinch |
| Melted clarified butter (ghee) | 2 table spoon |
| Vegetable oil | for cooking |
Instructions
- Mix Wheat flour, gram flour, soda and salt and mix it.
- Now add chilli powder, turmeric powder, carom seeds, cumin powder, coriander seeds, hot spices, finely chopped green chilli, coriander leaves and crushed dried fenugreek leaves. Mix well.
- Now add melted clarified butter and rub it into the flour. Make soft dough by using water and keep it covered with damp cloth for 30 minutes.
- Knead the dough again and make small balls.
- Roll into a thick chapati. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
- Before serving cut it into half and smear some butter on it. Serve hot with pickle and curd.
- Recipe Type : Roti/ Indian breads, Vegetarian
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