It’s been months I have tired new roti dishes, this one was my long time wait. Just like that tired out the dish and it came out well. A traditional Punjabi recipe, comfort for dinner. Let us move on to the recipe…

Do check out my other breakfast/dinner recipes in this link: https://madraasi.com/recipes/breakfast-dinner/

Missi Roti with Methi Dal and Pickle

Missi Roti

Ingredients:

• Wheat flour – 2 cups
• Besan – 1 cup
• Green chilies – 2 nos
• Onions – 1 ½ nos (medium sized)
• Carom/Ajwain/Omam seeds – ½ tsp
• Ghee/Clarified butter – 2 tsp
• Salt to taste

All together

Rolled up to a dough

About to roll

Getting cooked

Almost done

Missi Roti

Missi Roti with Methi Dal and Pickle

Preparation:

• Take wheat flour, besan, salt, carom/ajwain seeds in a bowl, mix them well.
• Peel and finely chop the onions and green chilies, add it to the flour mixture.
• Pour water little by little, mix well and make it to a ball.
• Add in 2 tsp of ghee or oil and knead the dough for 15 mins.
• Cover with a wet cloth and let it rest for 20 mins.
• Divide it to small balls (lemon sized), dust the work area with wheat flour and flatten it with rolling pan.
• Heat a tsp of oil or ghee in a tawa, gently place the flatten wheat flour and cook until it tuns golden brown.
• Swap the sides and cook till golden brown.
• Spread ¼ tsp of ghee on the top of the missi rotti.

Serve hot with Dal curry. I have accompanied it with Methi Dal/Lentil Fenugreek Curry.