I had missi roti for the first time in the restaurant Mirchi at Esplanade, here in Singapore. Its one of my favorite restaurants and when ever we go to Raffles side, I will try to have dinner in this restaurant. Have been there for some 4-5 times so far with friends and families. And being a great fan of north Indian food, I would everytime wish to taste different menu that I have never heard or tasted. But only if someone shares with me, I will be comfortable in trying new things. Otherwise I cant finish the dish. That day when I tried it also I alone ordered for a missi roti. But it was too big that I could not finish it. But it was tasting great. I could really guess the ingredients….But wait, the key ingredients were mentioned in the menu card itself! So I could actually, relate the ingredients while eating. After so long, I was really craving for this missi roti, But Vj being busy, I cant ask him to take me to Mirchi restaurant, so I thought of referring here and try it out at home. And I did and enjoyed fully my self for lunch and dinner too. It is perfect dinner recipe and easy too.
Missi Roti recipe
Recipe Cuisine: Indian | Recipe Category: Dinner
Prep Time: 15 mins | Cook time: 15 mins | Makes: 5
Prep Time: 15 mins | Cook time: 15 mins | Makes: 5
Ingredients
Gram flour/ Besan/ Kadalai mavu – 1 cup, leveled
Wheat flour – 1/2 cup, heaped
Ginger, chopped – 2 tsp
Green chilli – 1
Pepper powder – 1/2 tsp
Onion – 1 chopped
Jeera – 1 tsp
Turmeric – 1/8 tsp
Amchoor powder – 1 tsp
Asafoetida – 2 pinches
Coriander leaves, chopped – 1 tblsp
Oil – 2 tblsp
Salt – As needed
Wheat flour – 1/2 cup, heaped
Ginger, chopped – 2 tsp
Green chilli – 1
Pepper powder – 1/2 tsp
Onion – 1 chopped
Jeera – 1 tsp
Turmeric – 1/8 tsp
Amchoor powder – 1 tsp
Asafoetida – 2 pinches
Coriander leaves, chopped – 1 tblsp
Oil – 2 tblsp
Salt – As needed
Method
- Sieve the flour to get rid of small lumps. Mix all the ingredients. Add water and make a stiff dough. Keep covered for 15 minutes.
- Knead again to make the dough smooth and divide into 5 equal sized balls.
- Roll out into slightly thicker than usual roti with generous maida flour. Cook over hot tawa with oil or ghee smeared on both sides, until golden brown spots appear. You can use the spatula to gently press the roti while cooking for even cooking.
Notes
- The original recipe used anardhana seeds powder. I used amchoor powder as I had no stock of anardhana.
- I used ginger and asafoetida as I felt I tasted those in the one I had in the restaurants.
Comes out soft and crispy too, stays soft even after sometime. Goeas well with any raita and pickle.
AparnaRajeshkumar
December 17, 2013 at 7:38 amEven i have never tasted this raks.. i have to taste then i should try… good one
Chitra Ganapathy
December 17, 2013 at 8:27 amI have tried once long back. Wish to try again.Tempting!
Uma Shankar
December 17, 2013 at 9:20 amYummy
Asiya
December 17, 2013 at 10:03 amShould we add salt or not? And what is Asafoetida?
Raks anand
December 17, 2013 at 10:40 amSalt is must. Its there in the ingredients list
Nivedhanams Sowmya
December 17, 2013 at 10:47 amvery aromatic and very tempting!!
Sandhya Khattri
December 17, 2013 at 11:38 amMy all time favorite, adding kasoori methi enchances its taste.
Veena Theagarajan
December 17, 2013 at 12:48 pmall time fav.. I too have this in draft
Kiruba Vijay
December 17, 2013 at 2:44 pmYou didn't ssy when to add salt
divya
December 17, 2013 at 3:00 pmDrooling here. Very inviting.
Sarada Subramaniam
December 17, 2013 at 3:10 pmVery different…will try it soon
Karunakaran M kalathi
December 17, 2013 at 4:57 pmMissi roti – this rajasthani delicacy is my favorite too. It goes well with gatta ki subji ( rajasthani dish)/ veg jaipuri
Hamaree Rasoi
December 17, 2013 at 4:59 pmExcellent and lovely looking missi rotis. Lovely preparation.
Deepa
Sangeetha Ram
December 17, 2013 at 10:38 pmHi raks I am a great fan of your site hats off to you
Arumayo arumai no words to say simply superb
Raks anand
December 18, 2013 at 1:08 amIts a typo, updated. Thanks for asking.
And asafoetida means hing.
Shama Nagarajan
December 19, 2013 at 4:00 amwell prepared dear…delicious
MSUSMA
December 19, 2013 at 6:25 amNice n protein rich suited for kids lunch box
Mahalakshmi
December 19, 2013 at 7:56 amhi raks.. missi roti is really appetizing!! soon will try….
I already tried ur thepla… really nice and soft!!
Uma.s Sankare
December 19, 2013 at 2:56 pmIt's yummy and delicious.
Ranjani Krishnamurthy
December 20, 2013 at 12:55 amThis comment has been removed by the author.
Ranjani Krishnamurthy
December 20, 2013 at 12:56 amLoooks so yummy ! Making it now ! BTW..This is my first time on the site.. Can you please adopt me, want to eat all this yumminess , you seem to be cooking up every day ! I am officially a fan!
Sarada Sasi
December 21, 2013 at 6:50 amall ur recipes are wonderful..the way u present the recipe makes it easy to learn..
Hajar Tazi
May 6, 2014 at 12:09 amvery aromatic and very tempting !!!
Jyothsna
March 13, 2015 at 5:57 amRotis were very soft and tasty. Enjoyed it very much last night. But the dough was very sticky and it took much less water than the regular roti dough.
Revathi Sambasivam
June 3, 2015 at 9:05 amLooks yummy. All ur recipes are so nice and easy to understand..
Ramya Ragav
May 11, 2016 at 7:46 amHi raks Plz post romali roti
Minku
August 11, 2018 at 1:30 amIt is very yummy. I'm a great fan of you raks mam. I'm learnt cooking from ur blog only. Keep on posting. Your stories for dishes are even superb.