“Missi Roti” served with Veg. Hakka Noodles and Egg Do Pyaaz fresh Coconut Curry … a delicious combo of egg curry with crisp spiced missi roti (atta- besan chapati) along with some of my favorite hakka noodles … Yummilicious …
** I always prepare non-vegetarian dishes like egg or chicken curry in excess so that I can carry it forward for lunchtime next day and serve along with other combinations. Noddles can be relished as it is and actually do not need any accompaniment at least in my home. Missi roti is nothing but a flavored roti prepared with wheat and besan (gram flour) in combination and it can be fried on tava both soft textured or slightly crispy and this time I fried it slightly crispier as they taste awesome dunked in non-veg gravy dishes.
** Missi roti as you all know is a delicacy from the Northern parts of India, a specialty that is prepared almost in every home and referred to as besan ki roti ie. gram flour chapati in some homes. The taste and flavor to this roti/ chapati gets imparted from the addition of besan while fried slightly crispier. There are many variations to this roti like addition of finely chopped onions/ methi leaves/ radish gratings etc. They are rolled just as for plain roti in most homes while some prefer to prepare it layered like triangular or as laccha parathas.
** I have kept this “Missi Roti” plain and crisp fried this time as I am going to serve it with Egg curry which is already on the heavier side, and crisp ones taste great dunked in gravy. However, I will definitely be adding new variations like that of onions, methi leaves etc. soon. So do keep a look out for different types of tasty recipe in my Blog and do try them out in your homes and give me a feedback. It encourages me to do that much more and in case of any query too, you can drop in a comment and I will get back to you in given time.
** Here is a simple method for preparing delicious “Missi Roti” ... My Style .....
** In a large wide stainless steel bowl sieve in equal measures wheat flour (atta) and besan flour (bengal gram flour) together. I have taken about 1 cup of each, that's about 2 cups together. You can also mix them with a spoon and not necessarily sieve.
** In a mixer grinder add in 3-4 green chillies (tarni mirsanga/ hari mirchi), 1 tsp of ajwain seeds (vonvo/ carom), ½ inch pieces of chopped ginger (adrak/ alle’), pinch of asafoetida (hing) and coarsely grind without adding water into a fine mixture.
** Add the above ground paste to besan- atta mixture in the bowl along with 2 tblsp of oil (tel/ tela) you can add any edible oil, salt (namak/ meeta) to taste and a large pinch of haldi (turmeric) powder and mix all together to a well mixed mixture.
** Now add in about 1/2 to 3/4 cup of warm water and knead the ingredients together. Keep adding little by little warm water as you knead to get a smooth but tight elastic ball. Apply a little bit of oil all over dough and keep it aside to rest covered for 20-30 minutes.
** Once again knead the dough for a few minutes. Divide into equal large lemon sized portions and keep them ready to be rolled. Heat iron tava/ non stick pan on high, when hot, lower the heat to medium, spread some ghee/ oil on the tava.
** Meanwhile roll the prepared balls dusting them with wheat flour into a round shaped roti/chapati. Do not roll them to thin or thick textured but of medium thickness. Also, try rolling with just about needed wheat flour for dusting, excess will turn out the roti drier.
** Now gently place the rolled chapati/ roti on the hot oiled tava taking care to see that there are no creases. Apply ghee/ oil on the top surface and when you see some bubbles on the top, flip it over and cook the top side too till you get brown spotted on roti.
** Cook on medium to low heat so that the roti turns slightly crispier, but not too brittle, remove from tava, apply a little bit of ghee/ oil all over the roti and keep it aside. Repeat procedure with remaining dough, by rolling and frying in similar manner till all are done.
** “Missi Roti” is done and ready to be served. Serve them hot with any side dish curry of your choice though these taste best with spicy gravy dishes as they are crisp. I served it with Egg curry along with some Veg. Hakka noodles for lunch and we loved the combo.
** If you want to serve with dry bhaji then you should roll them slightly thicker and fry them on medium to high heat and not allow them to turn crisp. You can serve it with curds and pickle as an accompaniment too, as it tastes awesome when done so for breakfast.
** Do try out this variation of “Missi Roti” and enjoy with your family and friends, they are healthier with the inclusion of besan/ gram flour, than that preapared as plain roti/ chapati with just atta/ wheat flour. Also as these are spiced, you can carry them in lunchbox too.
** For “Egg Do pyaza fresh Coconut Curry” Recipe, Please follow the link given below ….
** For “Veg. Hakka Noodles” Recipe, Please follow the link given below ….
** You can use the search option for "Roti / Chapati" where you will get many more combinations of the same prepared using different combinations, spices etc., you can also follow the link given below. Do try out various types of dishes to relish with yummy side dishes that are also included in the Blog. Just use the labels on the right side of the blog for various types of dishes. Enjoy the dishes with your family and friends and do give me a feedback if possible.
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