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A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
Prepare the Dough
Shape the Rotis
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
This punjabi recipe takes 35 minutes to prepare and yields 4 servings. At 244.33 calories per serving with 10.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the Rotis
Serve
Incorporate finely chopped spinach (palak) or fenugreek leaves (methi) into the dough for added nutrition and flavor. Squeeze out excess water from the greens before adding.
Replace ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
For a traditional touch, add 1 tablespoon of dried pomegranate seeds (anardana), coarsely crushed, to the dough for a tangy flavor.
For a softer texture, add 2 tablespoons of plain yogurt or curd while kneading the dough. You may need to reduce the amount of water slightly.
The combination of besan (chickpea flour) and whole wheat flour provides a good amount of plant-based protein and dietary fiber, which helps in muscle maintenance and promotes satiety.
Spices like ajwain (carom seeds) and ginger are well-known for their digestive properties. They can help alleviate indigestion, bloating, and gas.
Besan has a lower glycemic index compared to refined flours. This means it releases sugar into the bloodstream more slowly, making Missi Roti a more suitable option for managing blood sugar levels.
One Missi Roti contains approximately 150-160 calories, depending on its size and the amount of ghee used. A serving of two rotis would be around 300-320 calories.
Yes, Missi Roti is generally considered healthy. It's a good source of protein and fiber from besan (chickpea flour) and atta (whole wheat flour). Besan has a lower glycemic index than wheat flour, making it a better option for blood sugar management. The added spices like ajwain and ginger also offer digestive benefits.
Missi Roti can become hard for a few reasons: 1) The dough was too dry or not kneaded enough. 2) The dough was not rested for the recommended time. 3) The rotis were cooked on a very low flame for too long, which dries them out.
Absolutely. While onions add a characteristic flavor and moisture, you can omit them to make a 'Jain' version or if you simply don't have them. The roti will still be delicious.
Cool the rotis completely, then stack them and wrap them in aluminum foil or place them in an airtight container. They can be stored at room temperature for a day or in the refrigerator for 2-3 days. Reheat on a tawa with a little ghee before serving.
This recipe goes great with these complete meals
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