Millet Missi Roti / Gluten free missi roti

06 Nov Millet Missi Roti / Gluten free missi roti

Missi Roti from Rajasthan & Punjab. Whenever we used to visit restaurants, Missi roti had to be part of the roti basket in our order. It used to be our favourite. Missi roti is one of the many delicious rotis from Rajasthan but also popular in Punjab and Northern Provinces of India. It uses equal quantity of wheat flour and besan along with many spices. having adopted Gluten free lifestyle, I have tweaked it further by replacing Wheat flour with Jowar flour and some Rice flour in this Millet Missi roti. However, the taste is equally delicious.

There is a subtle difference

Between Missi Roti and Tikkar paratha there’s a subtle difference. While its counterpart Tikkar paratha uses Corn Flour and Besan, Missi roti uses Wheat flour and Besan. And Missi Roti does not use Tomato as Tikkar Paratha. Wheat, in general is a healthy grain and hence Missi Rotis are healthier. But for those who are gluten intolerant like me, millets make the healthier option.

Rich Indian cuisine

It makes me marvel at ancestors of our Indian cuisine who created multiple recipes by tweaking few ingredients. The best and amazing part is each dish tastes different and delicious by those subtle tweaks. I had emphasised this already in my post on Morkuzhambu, a South Indian delicacy.  I cannot but repeat it again. Bow down to our rich Indian cuisine.

You can serve this Millet Missi Roti for breakfast or lunch. Needless to say it makes a healthy Tiffin box item for both children and elders.

Print Recipe

1 from 1 vote

Millet Mini Missi Roti

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast, Main Course

Cuisine: Indian, Rajasthan

Keyword: Missi roti, Jowar Flour, Besan, Rice flour

Servings: 8 Rotis

Author: Rama G

Ingredients

• 1/2 cup Jowar Flour
• 1/2 cup Besan (Chickpea flour, Channa atta)
• 2 tablespoon Rice flour
• 1 tsp Kasuri methi
• 4 Spring Onion whites chopped fine
• 2 tablespoon Spring Onion greens chopped fine
• 1 tsp Caraway seeds (Ajwain /omam)
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1 green chilli finely chopped
• salt to taste
• 1 tsp oil
• oil for roasting

Instructions

• Combine all ingredients and knead to a soft dough adding required water. You may require only ¼ cup water. 
  
• Finally add a tsp of oil to bind. Make small balls, the size of a lime.
• Heat a pan.
• Take a puri / roti maker.
• Take 2 baking sheets / parchment paper / aluminium foil to cover the roti maker and smear them with oil. 
• Keep one parchment paper on the bottom with the oiled side up.
• Place one ball on it, cover with the other paper with oiled side on the ball.
• Press lightly and make small rotis.
• Gently remove the parchment paper from the top.
  
• Invert the roti on the hot pan and slowly peel off the parchment paper.
• Cook till brown spots appear on both sides.
• Smear the sheets with little oil again before making each roti. Else, the rotis might stick to the parchment paper. 
• You may not require oil while roasting since the sheet was already oiled. If need be, you can use little more oil for roasting. 

Notes

The quantity of water depends on the quality of the flour. Keep adding slowly.

You can also roll the dough with a rolling pin. Using the roti / puri maker makes it easy.    

I had one bunch of spring onions lying in my refrigerator and so used them up instead of onions. And used the greens as well along with coriander leaves.