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Missi Roti


8 oz                                         gram flour (besan)

8 oz                                         whole meal flour (whole wheat)

1 ½ oz                                      onions, finely chopped

2 ea                                          Fresh green chilies, finely chopped

2 T                                           fresh coriander leaves, finely chopped

1 t                                            ground cumin seeds

½ t                                           ground turmeric

½ t                                           ground dried red chilies

TT                                            salt

Water to mix the dough

Ghee for frying


  1. Sift the gram and whole meal flour together in a bowl. Add the onions, chilies, coriander, cumin seeds, turmeric, ground chilies, and salt to the flours and mix well.
  2. Add enough water to make soft and pliable dough. Knead well, and cover and set aside for 1 hour, or make the dough and keep refrigerated overnight to use the next day.
  3. Divide dough into 8-10 portions and shape each into a small ball. Using little flour, flatten and roll the balls into round disc of approx. 6-8 inches in diameter.
  4. Place a griddle or heavy based frying pan on medium heat. Put the rotis on the hot griddle and cook on each side for 1-2 minutes.
  5.  Spread a teaspoon of ghee on both sides of each roti and on a low heat, fry until golden brown and crisp.

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