Missi Roti

This roti tastes best when u cook it in clay oven (Tandoor) I still remember the fresh hot from the tandoor taste. My mom used to make this roti alot in summer afternoons. We used to relish this with sweet or salty lassi and fresh home made gajar achar. Ohhh those were the days...


Ingredients :
2 cups - Besan
1 cup - Whole wheat flour
1 medium red onion finely chopped or 3 green onions finely chopped
2 green chillies finely chopped
1/2 tsp - Turmeric powder
1/2 tsp - Black Pepper
1/2 tsp - Red Chilli Powder
1 tsp - Coriander Seeds
1 tsp - Anardana (Dried pomegranate seeds)
1 tsp - Cumin seeds
4 tbl spn Cooking oil
water for kneading the dough

How to Make:

Heat a pan and dry roast Anardana, Jeera, coriander seeds and Kali Mirch.Once they start releasing the aromatic flavours,remove them from the pan. Let them cool down and once cooled crush them in a mortal and pestle.

Take a mixing bowl and take the Besan and Atta and mix well. Add Green chillies, chopped onion, salt, turmeric powder and red chili powder. Add some water ( the water is best added a little at a time while kneading)
Now add a teaspoon of oil in the dough and also add the spices which you dry roasted and crushed them. Knead this into the dough. (Add more water as required during the kneading process) Cover and rest the dough for about 15 minutes.
Divide this dough into equal portions and roll into balls.

Now you are ready to make the Roti.Roll this ball using a rolling pin, you can dab some dry Atta on this ball ( it is called the Peda) to avoid sticking. to the surface.

Heat a tawa and put the roti which you have rolled on the Tawa, let one side cook and then turn the side, apply some oil or Ghee or Butter on the cooked side. Once the other side gets cooked turn it again and now apply the oil or Ghee or Butter on this side as well.
You may have to turn the sides again to cook both sides well.

Serve it hot with butter and dahi or with achar and tall glass of lassi.Its an excellent & nutritious breakfast.