Missi Rotis, Rajasthani Missi Roti
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 132143 times
Although Missi Rotis get their unique flavour from besan, the dough is almost always made with a combination of flours and the addition of soya flour does not harm the original taste in any way. Kasuri methi and the other spices add just the right amount of zing to these Rotis .
I have made the Rotis thick so that they remain soft and taste better; however you can roll them thinner if you prefer. You can have them for Breakfast or as a meal accompanied with any subzi of your choice. I suggest you try these with Bharwan Aloo or Subz Korma or Kadhai Tofu .
Main procedure- Combine all the ingredients in a bowl and knead into a soft, smooth dough using enough water. Keep aside for 10 minutes.
- Knead again using soya oil till smooth and divide the dough into 12 equal portions.
- Roll out one portion of the dough into 150 mm (6") diameter thick circle using a little flour for rolling.
- Cook each roti on a non-stick tava (griddle) over a medium flame using, ½ teaspoon of soya oil, till both sides are golden brown.
- Repeat with the remaining portions to make 11 more rotis.
- Serve hot.
Other Related Recipes
Nutrient values (Abbrv) per thick roti
| Energy | 77 cal |
| Protein | 4 g |
| Carbohydrates | 12.6 g |
| Fiber | 2.3 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Sodium | 6.9 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe