Recipe / food styling / photography by - Sunayana Gupta
‘Missi Roti’ combines the goodness of whole wheat flour, chickpea flour (Besan) and the addition of assorted veggies and spices like onion, green chilly, ginger, turmeric powder add a new dimension to these rustic savory flavors. It is one of the classic bread from the very rich Punjabi cuisine and usually served in festivities with curries and stir fried veggies. Unlike other crisp flatbreads, missi roti is made soft but slight thick than the regular plain rotis or phulkas, hence it is easy to eat even when cold. A little amount of curd while kneading the dough surely helps to keep these rotis soft for longer duration. You can also substitute curd with some oil, but curd is a healthier option.
There are many Indian flatbreads that you can make with some alterations in the spices, veggies, flours or combination of flours like Dhaniya masala parantha, Punjabi masala parantha, Spinach thepla, Methi Thepla and the most popular Makke ki roti. All these breads are non fried and go easy with curries, gravies and raitas.
Planning for an exotic meal on weekend or expecting some guests over dinner?....then you need to do a little planning at least 2 days before. You can team these delicious missi rotis with kaju paneer curry or tofu masala curry, lauki kofta, mushroom tikka and aloo matar curry. Pair this meal with beetroot raita along with pineapple salad. This would make your platter look exotic.
When in summers, do not miss to serve along nourishing homemade beverages like bel ka sharbat (Wood apple squash) or panakam before or along with meals.
You might also like to try our tongue tickling and healthy recipes for…..
Dahi ki chutney (Curd chutney)
Indori style poha
Bread dahi vada
Corn chaat
Gujarati patra
Missi Roti
Missi Roti combines the goodness of whole wheat flour, chickpea flour (Besan) and the addition of assorted veggies and spices like onion, green chilly, ginger, turmeric powder add a new dimension to these rustic savory flavors.
Preparation Time : 15 minutes Cooking Time : 15 minutes
Category : Parantha Cuisine : Servings : 4 servings
Author : Sunayana Gupta
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