Missi Roti

Ingredients

• 1 cup Roasted Bengal gram flour (Also known as Sattu ka atta or Pottukadalai maavu)
• 0.5 cup Wheat flour
• 0.25 teaspoon Ajwain (Also known as Carrom seeds)
• 0.25 teaspoon Cumin seeds (Also known as Jeera)
• 1 pinch Asophoetida
• 2 units Green chillies (Finely chopped)
• 1 unit Onions (Finely chopped)
• 0.25 cup Coriander leaves (Finely chopped)
• 1 teaspoon Red chilli powder
• 0.5 teaspoon Turmeric (Also known as Haldi)
• 1 teaspoon Salt (As required)
• 2 teaspoons Curd (Also known as plain yogurt)
• 0.5 cup Water (Add as needed to knead the dough)
• 1 tablespoon Oil (For greasing the dough)
• 2 tablespoons Ghee (For applying on cooked roti)

Instructions

1. 1In a large bowl, combine the roasted Bengal gram flour, wheat flour, curd, finely chopped green chillies, onion, red chilli powder, turmeric, salt, ajwain, and cumin seeds. Mix thoroughly with your hands.
2. 2Gradually add water to the mixture, kneading continuously until a soft dough forms. Allow the dough to rest for 10 minutes.
3. 3After resting, grease the dough with oil. Divide the dough into equal-sized balls. Dust each ball with wheat flour and roll it into a medium-thick disc or roti.
4. 4Place the rolled roti on a medium-hot griddle. Cook on both sides until it changes color and develops golden spots.
5. 5Once cooked, transfer the roti to a plate. Apply ghee or butter on top and serve hot with curd or dal fry.