Methi Missi Roti Recipe
Missi Roti Recipe is a popular North Indian Whole Wheat Flatbread made with Whole Wheat Flour Chickpea Flour or Besan and fresh methi or fenugreek leaves. These flatbreads can be served with a gravy or dry veg sabzi for lunch or with curd and pickle as breakfast.
Servings 7 nos.
Ingredients
- 1 cup Whole Wheat Flour 1 cup is 250 ml measurement
- 1/2 cup Besan, Gram Flour or Chickpea Flour
- 1/2 cup Finely chopped methi leaves or fenugreek leaves
- 1/2 cup Fresh thick yogurt or curd
- 1 tsp Ajwain or Carrom seeds 1 tsp is 5 ml measurement
- 1/4 tsp Turmeric Powder or Haldi Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 2 tsp Oil for the dough
- 3 to 4 tbsp Water for kneading the dough 1 tbsp is 15 ml measurement
- Ghee or Clarified Butter as required to cook the rotis
- Salt to taste
Instructions
- In a large bowl, combine the flours, methi, spices, yogurt and salt. Adda tsp of oil and crumble the mixture well.
- Now add the yogurt and knead it into a dough.Use the 2 to 3 tblps water if required
- Apply atsp of oil over the dough and allow it to rest for 20 minutes (covered with akitchen cloth)
- After 20 minutes, Make equal balls of the doughand roll out rotis
- Cook the rotis on a hot tawa or griddle withghee and serve piping hot with sabzi or gravy of your choice
Notes
- The above recipe yields 7 rotis (size and shape as seen in pictures).
- Use very little water for kneading as the yogurt provides much needed moisture.
- You can add finely chopped onions too along with the flours. Reduce the quantity of yogurt as onions will make the roti dough slightly soggy.
- I use home made garam masala powder so the quantity is very less as it is extremely strong in flavours. If using store bought, you might have to add a bit more.
- While oil can be used to cook the rotis, ghee lends a lovely aroma and personally I prefer parathas and rotis in ghee. I have not specified the amount as it depends on personal choice.
- You can store the dough in the refrigerator but use within 6 hours. It contains yogurt so the dough gets sticky if stored for too long.