The missi roti is a healthy snack for kids to eat after school with a dollop of butter on it. It can be eaten with dry or wet subzi or just even by itself. The combination of three different flours makes it very flavourful along with unique taste of ajwain and methi.
1 cup besan (Bengal Gram Flour)
1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1 tsp finely chopped green chillies
1/2 tsp carom seeds (ajwain)
2 tbsp finely chopped fenugreek (methi) leaves
2 tbsp ghee
Salt to taste
Whole wheat flour (gehun ka atta) for rolling
Ghee for cooking
Butter to serve
Combine all the ingredients and knead into firm dough using enough warm water. Keep aside for 30 minutes under a damp muslin cloth.
Divide the dough into 12 equal portions and roll out each portion in to a thin circle of about 125mm.(5") diameter with the help of a little whole wheat flour
Cook on a tava (griddle) with a little ghee till both sides are golden brown.
Serve hot with butter.
Hi Sharmi, so nice to see you back and with all these yummy dishes for 2012! Look forward to more :)
This version sounds really cool, will try with some methi leaves I froze!
I too have this in my blog. Love this roti with pickle. Parcel me some for the breakfast now ;-)
Delicious n yummy methi ki missi roti.
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