MISSI ROTI WITH METHI from Punjab

Contributed by Vandana Khurana

Ingredients

Ingredients for Missi Roti:

• 1 cup Whole Wheat Flour
• 1/2 cup Besan or Gram Flour
• 1/2 cup roughly chopped Methi or Fenugreek leaves
• 1/2 cup cooked Moong dal instead of yogurt.
• 2 to 3 tbsp of water to knead the dough
• 1 tsp of Ajwain or Carom Seeds
• 1/2 tsp of Garam Masala powder
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsps oil for the dough
• Oil to cook the rotis
• Salt to taste
  

PROCEDURE:

• In a large bowl, combine the flours, methi, spices, cooked dal and salt.
• Add 2 tsp of oil and mix the mixture well.
• Leave it in the fridge for 15 -20 mins for the flour to set well.

Punjabi Amla Vegetable Ingredients:

• Indian Gooseberry boiled in water with turmeric powder 1/2 kilogram
• Hing/ Asafoetida 1/4 teaspoon Ajwain/ Carom seeds 1/4 teaspoon
• Saunf /Fennel seeds 1 teaspoon
• Jeera / Cumin seeds 1 teaspoon
• Green chillies chopped 3
• Red chilli powder 1 teaspoon
• Coriander powder 1 1/2 tablespoons
• Turmeric powder 1/4 teaspoon
• Salt to taste
  

PROCEDURE:

• Slit the Amlas on the two sides without cutting them completely.
• Boil in about a cup or so of water with turmeric, to soften the Amlas.
• Sieve the Amlas and can drink the remaining water as Amla tea.
• Heat oil in a pan/ kadai, add Asafoetida, Ajwain seeds, Saunf seeds and Jeera and sauté for 1-1½ minutes.
• Add the cut green chillies, Amlas, red chilli powder, coriander powder, turmeric powder (if required) and salt and mix well.
• Transfer into a serving bowl and serve hot.