Missi Roti….thick rustic delicious with a saundhi-saundhi khushboo that will draw the whole family to the dinner table!
Over the years I’ve tried several variations, but find these have always won the popular vote! A little out of the box recipe….one you might not even want to share with your guests, but I promise…this recipe is a sure keeper! 😉
Method:
Make dough from leftover, a day old thick kadhi and atta (the sour yoghurt in the day old kadhi creates magic!) Add salt, red chilli pwdr and ajwain for seasoning. If you like you can also add some kasoori methi to this dough. Roll out into thick rotis. Toast on tava/tandoor/oven. Smear ghee…scrunch and serve!
PS: If making for a large gathering, you can make a whole lot of these half cooked, a day in advance and refrigerate. On the day of the party…just before serving, roast on grill/open flame & apply ghee, scrunch and serve garma garam!
I also love to use my clay pizza stone in the oven for these rotis….they come out extra Karari!! 🙂
I love Missi ki roti with slow cooked Panchmel dal
or Maa ki dal.
and Baingan ka Bharta!
But my fav accompaniment is any spinach entree…like Sarson-Palak ka Saag
or my Hariyali Mutton Keema! Yum yum yum!
