Name: Soft Missi Roti (Small)
Yield: 4 servings
Ingredients: Whole-wheat flour (atta) — 1 cup (120 g); Gram flour (besan) — ⅔ cup (60 g); Fenugreek leaves (methi) — ¾ cup (or 1 tbsp kasuri) (30 g); Carom (ajwain) — pinch (0.5 g); Turmeric powder — ⅛ tsp (0.5 g); Ginger, fresh — 1½ tsp (8 g); Ghee (cow) — 2 tsp (in dough) (10 g); Rock salt (sendha namak) — ½ tsp (3 g); Water — scant ½ cup (110 ml); Ghee (cow) — to brush (10 g)

Method

How to cook it

Step 1: Knead all into a soft dough; rest 20 minutes.
Step 2: Roll 8 small, slightly thick rotis.
Step 3: Cook on tawa; brush ghee.

Nutrition

Per serving, estimated

210kcal

Energy

7.3g

Protein

6.5g

Fat

28.8g

Carbohydrate

5.1g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Soft Missi Roti (Small)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Breads

Methi Thepla (Soft)

Lauki Thepla

Makki–Wheat Winter Roti

Ragi–Wheat Phulka

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Whole-wheat flour (atta)	1 cup	120 g	600 g
Gram flour (besan)	⅔ cup	60 g	300 g
Fenugreek leaves (methi)	¾ cup (or 1 tbsp kasuri)	30 g	150 g
Carom (ajwain)	pinch	0.5 g	2.5 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Ginger, fresh	1½ tsp	8 g	40 g
Ghee (cow)	2 tsp (in dough)	10 g	50 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Water	scant ½ cup	110 ml	550 ml
Ghee (cow)	to brush	10 g	50 g