Photograph of the finished Missi roti

India · Bánh dẹt bột đậu gà nướng chảo

Missi roti

40 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpea flour mixed with Missi wheat flour Chickpea flour mixed with Missi wheat flour 880 g
  • Photograph of Onion Onion 1.6
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Herbs Herbs 120 g
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 48 g
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Ghee Ghee 240 g
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Mix chickpea flour with wheat flour in a ratio of two parts chickpea flour to one part wheat flour.
  2. 2 Mix chopped onion, green chilies, herbs, dried fenugreek leaves, and cumin into the dry flour.
  3. 3 Knead with warm water and let it rest for 30 minutes; chickpea dough needs to rest before it can be rolled out without cracking.
  4. 4 The dough is rolled to a thickness of 4 mm, not thin like regular roti, because chickpea flour is easily broken.
  5. 5 Grill on a dry cast iron skillet for 3 minutes on each side, then brush a thick layer of ghee on both sides.
  6. 6 Bake until dry before applying the ghee; if you apply it from the start, the cake will be fried, not baked.

With an appliance

  • Oven 37 min

    Replace step 5: spray oil on both sides of the chickpea patties, bake on the middle rack at 220 degrees for 8 minutes, and flip after 4 minutes; the surface should be evenly dry, not burnt but without any brown spots, then brush with ghee.

Start cooking