Misi Roti, Punjabi and Rajasthani Missi Roti
by Tarla Dalal
Added to 392 cookbooks
This recipe has been viewed 35718 times
A famous Rajasthani dish, Misi roti is made with a blend of flours and a bouquet of additives like ajwain, coriander leaves and onion, which give out a very appetising aroma when cooked to perfection. Make sure you roll the rotis little thickly and cook them till brown spots appear.
Serve with Gatte ki Kadhi and accompaniments like Raitas and Kachumber .
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Cover and keep aside for 10 minutes.
- Divide the dough into 15 equal portions.
- Roll out a portion of the dough into 125 mm. (5") diameter thick circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti using a little oil, till it turns golden brown in colour from both sides.
- Repeat steps 3 and 4 to make 14 more rotis.
- Serve immediately.
Nutrient values per roti
|Vitamin A||90.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||1.2 mg|
|Folic Acid||26.4 mcg|
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