Missi Rotis

by Tarla Dalal

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Although Missi Rotis get their unique flavour from besan, the dough is almost always made with a combination of flours and the addition of soya flour does not harm the original taste in any way. Kasuri methi and the other spices add just the right amount of zing to these Rotis. I have made the Rotis thick so that they remain soft and taste better; however you can roll them thinner if you prefer. You can have them for breakfast or as a meal accompanied with any subzi of your choice. I suggest you try these with Bharwa Aloo or Subz Korma or Kadai Tofu.

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Preparation Time: 15 Minutes
Cooking Time: 50 Minutes
Makes 12 thick rotis
Show me for thick rotis

Ingredients

1/2 cup besan (Bengal gram flour)
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
3 tbsp soya flour
1 tbsp dried fenugreek leaves (kasuri methi)
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
1/8 tsp soya oil for kneading
whole wheat flour (gehun ka atta) for rolling
1 tbsp soya oil for cooking

Method

Combine all the ingredients in a bowl and knead into a soft, smooth dough using enough water. Keep aside for 10 minutes.
Knead again using soya oil till smooth and divide the dough into 12 equal portions.
Roll out one portion of the dough into 150 mm (6") diameter thick circle using a little flour for rolling.
Cook each roti on a non-stick tava (griddle) over a medium flame using, ½ teaspoon of soya oil, till both sides are golden brown.
Repeat with the remaining portions to make 11 more rotis.
Serve hot.

RECIPE SOURCE : Soya Rotis & Subzis