Honestly speaking, growing up at my house my mom used to make only one or two kind of paratha’s and that is Aloo paratha and methi paratha. But after marriage, I got introduced to varieties of paratha. My mom-in-law makes many different kind of parathas. Sometimes she will just knead the dough with left over dal or beans curry and make paratha for breakfast.
this recipe is my mom-in-law’s recipe. When she was visiting us she had made this paratha for breakfast so many times.
Missi roti is made by combining any kind of flour with some spices, greens, chopped onions. I have seen so many recipes for miss roti made by gram flour and whole wheat flour on net but I remember my mom-in-law making this by combining makki ka atta and whole wheat flour.
I have made this for our dinner and served with some yogurt and pickle on side. The way I like to eat paratha, you can also have this with any side dish or sabzi.
- 2 cups Whole wheat flour, plus extra for dusting
- 1 cups makki ka atta/ corn flour
- 1 1/2 cups fresh methi leaves, washed and finely chopped
- 1 green chilli, deseeded and chopped
- 1 small purple/red onion, finely chopped
- 1 tablespoon ghee to be added to the dough
- 1/2 teaspoon turmeric powder
- 1 teaspoon chaat masala powder
- 1/2 teaspoon degi mirch/red chilli powder
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon carom seeds
- warm water for kneading the dough
- salt to taste
- oil, for frying the roti
- In the bowl of your stand mixer, combine all of your ingredients except the water and oil for frying.
- Attach the dough hook to your mixer and start on a low speed. Slowly add water to the flour mixture. Gradually increase the speed to medium until a ball forms. If the dough does not release from the sides of the bowl, add some flour. If the dough is very dry and flour-y, add a small amount of water.
- Once the dough forms into a ball, allow the mixer to knead for 4-5 minutes at medium-high.
- After the kneading is finished, cover the dough with damp towel and allow to rest for 15-30 minutes.
- Alternatively you can also knead the dough with your hands.
- Once rested knead the dough for a minute and then divide the dough into 9 equal portions. Make rounded balls with each portion.
- Heat a cast iron skillet on medium-high heat.
- Take one dough ball at a time. Flatten it slightly and roll both sides in some whole wheat flour.
- With a rolling pin, roll the balls into a circle of medium-sized roti about 5-6 inch in diameter.
- Transfer the rolled out dough circle on the hot skillet. Cook for about a minute on one side. Flip it over. Grease with oil on the top side.
- After about a minute flip it over and grease oil on the other side. Cook both sides till brown spots appears on both the sides.
- Serve it with some pickles and curd or with any Indian side dish.