Missi Rotis
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cookbookCurries of the World
Mridula Baljekar
This is a speciality from Punjab, and when made with gram flour is one of a few gluten-free varieties of breads made in India. Gram flour, known as besan, is used instead of the usual chapoti flour. In Punjab, missi rotis are very popular with a glass of lassi, a refreshing yogurt drink.
MAKES 4
115g/4oz/1 cup gram flour (besan)
1l5g/4oz/1 cup wholemeal (whole-wheat) flour
1 fresh green chilli, seeded and chopped
½ onion, finely chopped
15ml/1 tbsp chopped fresh coriander (cilantro)
2.5ml/½ tsp ground turmeric
2.5ml/½ tsp salt
15ml/1 tbsp vegetable oil or melted butter
120—150ml/4—5fl oz/½-⅔ cup lukewarm water
30—45ml/2-3 tbsp melted unsalted (sweet) butter or ghee
1 Mix the two types of flour, chilli, onion, coriander, turmeric and salt together in a large bowl. Stir in the 15ml/1 tbsp oil or melted butter.
2 Mix in sufficient water to make a pliable soft dough. Turn out the dough on to a lightly floured surface and knead until smooth.
3 Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rest for 30 minutes.
4 Turn the dough out on to a lightly floured surface. Divide into four equal pieces and shape into balls in the palms of your hands. Roll out each ball into a thick round about 15-18cm/6-7in in diameter.
5 Heat a griddle or heavy frying pan over a medium heat for a few minutes until hot.
6 Brush both sides of one roti with some melted butter or ghee. Add it to the griddle or frying pan and cook for about 2 minutes, turning after 1 minute. Brush the cooked roti lightly with melted butter or ghee again, slide it on to a plate and keep warm in a low oven while cooking the remaining rotis in the same way. Serve the rotis warm.
Mridula Baljekar
This is a speciality from Punjab, and when made with gram flour is one of a few gluten-free varieties of breads made in India. Gram flour, known as besan, is used instead of the usual chapoti flour. In Punjab, missi rotis are very popular with a glass of lassi, a refreshing yogurt drink.
MAKES 4
115g/4oz/1 cup gram flour (besan)
1l5g/4oz/1 cup wholemeal (whole-wheat) flour
1 fresh green chilli, seeded and chopped
½ onion, finely chopped
15ml/1 tbsp chopped fresh coriander (cilantro)
2.5ml/½ tsp ground turmeric
2.5ml/½ tsp salt
15ml/1 tbsp vegetable oil or melted butter
120—150ml/4—5fl oz/½-⅔ cup lukewarm water
30—45ml/2-3 tbsp melted unsalted (sweet) butter or ghee
1 Mix the two types of flour, chilli, onion, coriander, turmeric and salt together in a large bowl. Stir in the 15ml/1 tbsp oil or melted butter.
2 Mix in sufficient water to make a pliable soft dough. Turn out the dough on to a lightly floured surface and knead until smooth.
3 Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rest for 30 minutes.
4 Turn the dough out on to a lightly floured surface. Divide into four equal pieces and shape into balls in the palms of your hands. Roll out each ball into a thick round about 15-18cm/6-7in in diameter.
5 Heat a griddle or heavy frying pan over a medium heat for a few minutes until hot.
6 Brush both sides of one roti with some melted butter or ghee. Add it to the griddle or frying pan and cook for about 2 minutes, turning after 1 minute. Brush the cooked roti lightly with melted butter or ghee again, slide it on to a plate and keep warm in a low oven while cooking the remaining rotis in the same way. Serve the rotis warm.