Misi Roti


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These are a regular part of a Rajasthan meal and sometimes variations are made by adding methi leaves or coriander leaves to flavour the dough. Misi rotis are eaten throughout the year except in the winters when bajra rotis are preferred. Serve these with a spicy vegetable or a tongue tickling launji to make a delicious meal.

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Makes 8 rotis.
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1 cup whole wheat flour (gehun ka atta)
1/2 cup besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
a pinch of asafoetida (hing)
4 tsp melted ghee
salt to taste

Other ingredients
melted ghee for brushing

  1. Combine all the ingredients in a bowl and knead into a stiff dough using enough water.
  2. Divide the dough into 8 equal portions.
  3. Roll out each portion into 100 mm. (4") diameter circle.
  4. Cook the rotis on a hot tava (griddle), until both sides are golden brown.
  5. Brush with one side of the roti with melted ghee.
  6. Serve hot.

  1. You can add ¼ cup finely chopped fenugreek leaves (methi) to the above recipe.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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