Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, dry methi leaves in missi roti on tava. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Dry Methi Leaves In Missi Roti On Tava is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Dry Methi Leaves In Missi Roti On Tava is something that I’ve loved my entire life. They’re nice and they look fantastic.
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
To get started with this recipe, we have to prepare a few ingredients. You can have dry methi leaves in missi roti on tava using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Dry Methi Leaves In Missi Roti On Tava:
- Make ready 1 cup wheat flour
- Get 1/2 cup gram flour
- Get 2 tbsp Semolina (suji)
- Take 1/4 cup dry Methi (Fenugreek) leaves
- Prepare 1 tbsp corsely crushed whole coriandor and fennel seeds
- Make ready Salt as per taste
- Prepare 1 tsp red chilli powder
- Prepare 1/2 tsp coriandor cumin powder
- Prepare 1/4 tsp Turmeric Powder
- Make ready 1/4 tsp asafoetida
- Take 1/2 tbsp ginger garlic paste
- Get 2-3 tbsp oil
- Prepare Water as required
- Prepare Ghee to apply on roti
- Make ready Butter (while serving)
- Get 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 it up for this special food dry methi leaves in missi roti on tava recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
