Sunday, March 21, 2010

Well it's late March already and almost one 1/4 of the year down, the Summer is slowly falling away and I'm beginning to look at recipes for the cooler months already. After the trip to India last year I think I'll be using the recipe books I picked up in Mumbai and Delhi.

This will be something I work on and get right, I got this made for me in so many places when the restauranteur found out I couldn't eat the normal Roti or paratha.



150 gms Wheat flour (replace with GF flour mix)
1 tsp Red chilli powder
250 gms Besan (chickpea flour)
1 tsp Dhaniya Powder (coriander powder)
3 tbsp Ghee
2 tbsp oil
1/2 tsp Jeera (cumin seed)
1/2 tsp Kaala Jeera (black cumin)
1 tsp Salt
1/2 tsp Ajwain (similar to caraway)


Mix the wheat flour and besan together, add oil, salt, red chilli powder, dhaniya, jeera, kala jeera and ajwain. Mix well. Make into a stiff dough, then roll into small and thick rotis and cook both sides till browned in patches on a pre-heated flat plate or griddle.

Brush missi roti slightly with melted ghee. Serve hot with your favourite curry or dips.

Try it, you'll like it


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