Missi 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. Missi 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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Preparation Time: 
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Makes 10 rotis
Show me for rotis


Ingredients

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

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
melted ghee for cooking

For Serving
subzi

Method
  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Divide the dough into 10 equal portions.
  3. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook each roti, using a little ghee, till brown spots appear on both the sides.
  5. Serve hot with a subzi of your choice.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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