Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, dry methi leaves in missi roti on tava. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This recipe is available in Jeyashri's kitchen Android app - In a wide bowl, add the methi leaves, gram flour, atta , red chili powder, turmeric powder. Punjabi style missi roti recipe is also part of my Indian lunch recipes and Indian dinner Missi roti is staple Indian flat bread that is often made in Punjabi and North Indian homes. Tawa Naan Stuffed or Onion Kulcha Recipe
Dry Methi Leaves In Missi Roti On Tava is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Dry Methi Leaves In Missi Roti On Tava is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook dry methi leaves in missi roti on tava using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Dry Methi Leaves In Missi Roti On Tava:
- Prepare 1 cup wheat flour
- Get 1/2 cup gram flour
- Get 2 tbsp Semolina (suji)
- Take 1/4 cup dry Methi (Fenugreek) leaves
- Get 1 tbsp corsely crushed whole coriandor and fennel seeds
- Prepare Salt as per taste
- Prepare 1 tsp red chilli powder
- Get 1/2 tsp coriandor cumin powder
- Get 1/4 tsp Turmeric Powder
- Make ready 1/4 tsp asafoetida
- Get 1/2 tbsp ginger garlic paste
- Make ready 2-3 tbsp oil
- Take Water as required
- Prepare Ghee to apply on roti
- Prepare Butter (while serving)
- Prepare Hingwale Aloo (while serving)(recipe posted)
Kasuri methi and the other spices add just the right amount of zing to these Rotis. This healthy and traditional Indian flat bread combines the goodness of whole wheat and chickpea (garbanzo bean). However, this step by step photo recipe of missi roti is not just about combining the wheat and gram flours and making roti - the onion, green chillies and carefully chosen blend of spices. Missi Roti- No meal is complete without bread or rotis.
Instructions to make Dry Methi Leaves In Missi Roti On Tava:
- Soak the dry Methi leaves. Take a kneading plate add all flours, corsely crush fennel and coriandor seeds.
- Add salt, all dry masala, ginger garlic paste, squeeze all water from methi now add it.
- Add asafoetida, oil. Mix the flour well.
- Add water and make stiff dough. Add oil and knead it so we'll get soft dough. Make equal parts.
- Roll it. Make small small cuts on it. Heat up the griddle/ tava. Placed the rolled roti on heated tava.
- Let half cooked from both the sides. Get it on direct flame.
- Roast it from both the sides. Will get nice smoky tandoor flavour in it. Take it on flat surface. Apply ghee.
- Serve with any sabji, dal of Ur choice. I served with butter and hingwale Aloo.
In India we have lots of variations and variety of making rotis ,paratha and pooris.we use variety of healthy flours and millet to make our breads and rotis . Roll one dough ball at a time into a roti, each flat. Missi Roti, like many other unleavened breads or Parathas, can be made in many ways - some leave out chopped onions/garlic, others include finely chopped/crushed Palak or Methi leaves, some add Red Chilly powder with optional Ajwain and Jeera seeds. The basic Missi Roti formula of Wheat flour. It can be eaten with dry or wet subzi or just even by itself.
So that is going to wrap this up for this exceptional food dry methi leaves in missi roti on tava recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
