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When it comes to flatbreads in Indian cuisine, we know there are myriads to mention. India has flatbreads for every occasion and mood. From the light and tasty phulkas for days when we want to indulge in something light and tasty to the missi roti for a comforting winter meal, we Indians surely have lots of options when it comes to flatbreads. As the nip in gets more prevalent, we are here to indulge in North India’s quintessential winter flatbread- missi roti.
North Indian Winter Indulgence
If you have ever been to North India during winters, you must have seen the regional winter cuisine is full of seasonal bounties and all things warm, nutritious and delicious. From having dollops of makkhan with almost everything from roti to subzi to indulging in palak paneer and sarson ka saag, North Indian winter cuisine is a must-try. One of these North Indian winter classics is missi roti. Made with besan, atta and a few other ingredients, missi roti is traditionally made in a tandoor or a chulha. The roti is served hot with a generous dollop of makkhan on the top.
How To Make Missi Roti
For a typical Punjabi-style missi roti, you need to add a generous amount of methi leaves to the dough. Being a winter specialty, methi leaves are not only delicious but healthy too. Add ¾ cup of besan and 1 cup atta to a missing bowl along with salt, turmeric powder, ajwain, aamchur powder, fresh methi greens, ginger garlic paste, chopped green chilli, half an onion and chopped coriander leaves. Knead well to make a soft dough. Make dough balls and roll them into flat chapatis. Roast these chapatis on a medium flame till they are perfectly cooked. Serve these rotis hot along with a dollop of ghee or makkhan on the top.
You can have these missi rotis with any saag dish or curry of your choice. Also, don’t forget to slather them with makkhan and enjoy!
