Misi Roti - Spiced Whole Wheat And Chickpea/ Garbanzo Bean Flour Flatbread (V)
Indian cuisine includes an immense variety of flatbreads (mostly unleavened) made from different kinds of flours. One of these is the Misi Roti from the Indian state of Rajasthan. This state is largely dry with a desert type of geography, and has a medieval his
Ingredients
- 1 cup chickpea garbanzo bean flour / (besan)
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 onion medium , finely chopped
- 2 green chillies seeds , removed and chopped finely
- 1/2 tsp seeds carom (ajwain)
- 1 tbsp fenugreek coriander leaves finely chopped or
- to taste salt
Instructions
- Knead all the ingredients, by hand or in the food processor, using just enough water to make a dough that is somewhat stiff. If this dough is soft, it becomes sticky. Cover and allow the dough to rest for half an hour.
- Knead again and divide into lemon sized balls. Roll each round into a thin chappathi, using a little whole wheat flour to prevent it from sticking.
- Cook the roti on a griddle over medium heat until brown spots start to appear. Brush with a little ghee or oil. Turn and cook similarly on the other side as well. Repeat with the remaining dough.
- Serve hot. I served Misi roti for lunch yesterday with dal, green tomato and onion curry and yogurt.