Methi Missi Roti Recipe

Name: Methi Missi Roti Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Gram Flour (1-1/2 cups Gram flour (besan) — up to 0.5); ½ piece Wheat Flour (1/2 Whole Wheat Flour); 1 cup Fenugreek Leaf (1 cup Methi Leaves (Fenugreek Leaves) washed); 2 pieces Green Chili (2 Green Chillies finely chopped); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Ginger (1 inch Ginger grated); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); ½ tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns coarsely pounded); ½ tsp Black Salt (1/2 teaspoon Black Salt (Kala Namak)); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil or ghee for smearing (vegetable oil used))

Methi Missi Roti Recipe - Roti Recipes (Indian)

35 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal
Egg Free

Steps

1To begin making the Missi Roti Recipe, combine all the ingredients together in a large bowl. Add a little water at a time and knead to make a firm and smooth dough.
2Once the dough has come together, drizzle a little oil over the dough and knead to make it smooth and soft.
3Cover the dough and allow it to rest for at least 15 minutes.
4Divide the dough into 10 equal portions and shape into balls. Dust in a little flour and roll out each portion of dough into a 4-inch diameter circle.
5Place the missi roti dough on a preheated iron skillet and cook on both sides using a little oil or ghee. Cook until lightly browned and cooked through. The missi roti will be little crisp from the outside and yet soft inside.
6Proceed the same way with the remaining dough portions.
7Serve it hot along with butter and jaggery, accompanied with Sev usalor Palak MakhanaRecipe.