Missi roti/ Spiced Chickpea flatbread

India makes several different kinds of flat-breads, roti, paratha, naan, chapati to name a few of the most common ones. Missi roti is another such flat bread but with an interesting twist. This roti is made primarily with Besan or Gram flour unlike its counterparts that almost entirely are made of grain flour (most commonly wheat). Missi roti has its origins in the western part of India but due to its exquisite flavor profile, texture and the fact that being made of gram flour it is loaded with good protein, it is now common in many households and restaurants across the country. Needless to say it is one of my favorites too.

Ingredients: makes about 6

Atta or All purpose flour		1 cup
Besan/Gramflour/Chickpea flour		2 cup
Carom seeds		1 tsp
Turmeric powder		1/2 tsp
Red chilli powder		1 tsp or to taste
Ginger		1 tsp, freshly grated
Oil		3 tbsp
Cilantro		2 tbsp, chopped
Green chilli		2, chopped
Salt		2 1/2 tsp
Red onion		1 small, chopped fine
Ghee or butter		for brushing and serving

Method:
1. In a large bowl add in the gram flour, flour, carom seeds, salt, red chilli powder, turmeric, ginger, cilantro and green chilli. Mix to combine everything. Add in the oil, mix. Slowly add enough water to make a slightly stiff dough (brush a little oil on your palms as it will prevent the dough from sticking). Cover and leave aside for 10 -15 minutes.

2. Make 6-7 equal portions of the dough, slightly flatten and put the chopped onion on top and roll out into a 6" disc.

3. Place a tawa on medium heat. Place the rolled roti on the tawa. Flip the roti when a few blisters start to appear. Apply little ghee or oil and cook on both sides.
4. Serve hot with some yogurt, chutney and pickle or store in an insulated container. ENJOY!
Recipe slightly adopted from,Curry Cuisine

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