Missi Roti

                 

                 

     INGREDIENTS 

Basin - 750gm 

Atta - 250gm

Salt - To taste 

Onion chopped - 200gm 

Chopped ginger - 20gm 

Chopped green chilly - 20gm 

Chopped coriander - 15gm 

Crushed coriander - 25 gm 

Crushed anardana - 2tbsp 

Yellow chilly powder - 1tbsp 

Turmeric - ½ tbsp 

Mustard oil - 50ml 

Water - as required 

Clarified butter - 100gm

METHOD

Seive  baisan and atta with salt in a paraat. 

Add the remaining ingredients in the descending order.

 Mix and knead to make dough. Cover it with moist cloth and 

leave it for 30 minutes. 

Divide this dough into 15 equal portions and make balls. 

Place these balls on a floured flat surface. 

Flatten each ball with a rolling pin in a round disc shape (6" diameter).

COOKING

Place it on a gaddi, stick inside a moderately hot tandoor and bake until

golden brown for 2-3 minutes. 

2. Remove, apply clarified butter and serve hot.

COOKING TIME: 2-3 Minutes

YIELD: 15PCS