Missi Roti
A savory and rustic Indian flatbread made from a blend of chickpea and whole wheat flours. Spiced with aromatics like onion, ginger, and carom seeds, this bread is both flavorful and nutritious, pairing perfectly with curries, yogurt, or pickles.
Una recepta original de Forkin
- Temps total
- 1 h
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 356 kcal
Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
dough
- 1 tassachickpea flour
- 1 tassawhole wheat flour
- 0,5 uyellow onion, finely chopped
- 1 ugreen chili, finely chopped
- 1 ctginger, grated
- 2 csfresh cilantro, chopped
- 0,25 ctturmeric powder
- 1 ctcarom seeds
- 1 csdried fenugreek leaves, crushed
- 1 ctsalt
- 1 csvegetable oil
- 180 mlwarm water
cooking
- 2 csvegetable oil
garnish
- 2 csghee, melted, for brushing(opcional)
Estris
tawa or flat skillet · rolling pin · large bowl · spatula
Elaboració
Pas a pas
- 1
In a large mixing bowl, combine the chickpea flour, whole wheat flour, turmeric powder, carom seeds, dried fenugreek leaves, and salt.
Uns 2 min
Nota de cuina: Whisking the dry ingredients together ensures the spices are evenly distributed.
- 2
Add the finely chopped onion, green chili, grated ginger, fresh cilantro, and the vegetable oil designated for the dough. Mix everything together with your fingertips until it resembles coarse crumbs.
Uns 3 min
- 3
Gradually pour in the warm water while kneading to form a soft, pliable dough. The dough should be smooth and not too sticky.
Uns 5 min
Nota de cuina: Add water slowly, as the amount needed can vary based on the flour's humidity.
- 4
Cover the dough with a damp cloth or a lid and let it rest for 20 minutes.
Uns 20 min
Nota de cuina: Resting allows the flours to hydrate fully, making the rotis softer.
- 5
Divide the rested dough into 8 equal portions and roll each portion into a smooth ball between your palms.
Uns 3 min
- 6
Lightly flour a clean work surface. Take one dough ball, flatten it slightly, and roll it out into a circle about 15cm (6 inches) in diameter.
Uns 2 min
Nota de cuina: Don't use too much flour for dusting, as it can make the roti dry.
- 7
Heat a tawa or a flat, heavy-bottomed skillet over medium-high heat.
Uns 2 min
Nota de cuina: The pan should be hot enough that a drop of water sizzles and evaporates instantly.
- 8
Carefully place the rolled roti onto the hot tawa. Cook for about 45-60 seconds, or until small bubbles start to form on the surface.
Uns 1 min
- 9
Flip the roti with a spatula and cook the other side for another minute.
Uns 1 min
- 10
Drizzle a little of the cooking oil on top and around the edges. Flip and press down gently with the spatula, cooking until both sides have golden-brown spots.
Uns 1 min
Nota de cuina: Pressing helps the roti cook evenly and become crisp in spots.
- 11
Remove the cooked roti from the pan and repeat the process with the remaining dough balls.
Uns 15 min
Nota de cuina: Keep the cooked rotis warm in a cloth-lined container while you cook the rest.
- 12
Serve hot, brushing with the optional melted ghee just before serving if desired.
Uns 1 min
Per ració
Nutrició
- Calories
- 356,3kcal
- Proteïnes
- 9,3g
- Hidrats de carboni
- 37g
- Greixos
- 19,9g
- Fibra
- 6,3g
- Sucre
- 3,5g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store cooled rotis in an airtight container or wrapped in aluminum foil.
Reheat on a warm skillet for 30 seconds per side or in a microwave for 15-20 seconds.