Bengal Gram Flour / Chickpea Flour Archives - My Veg Fare

Missi Roti (Authentic Punjabi Cuisine) - Indian Flat Bread

Jayasri Ravi — Mon, 18 Jul 2011 12:46:00 +0000

Hi everybody hope you are doing well, I will not bother you with my moaning again, I know I have not still posted my T and T event :(, hope to do so in the coming week, I have been very busy with lots of things going on at home front, Next week will be last of the school term for the kids, so I might be more free, weather is lousy here raining from past 2 days, Had to clean the garden with weeds growing every where, cleaning up has given me lot of back ache and neck pain. Coming to the post, I have made this roti so many times, my sister had given me this recipe, but had never posted it at all, when I was doing this T and T from Deeba's blog, I stumbled upon this cake recipe which she had made from here, and this she made because of the Secret Recipe Club which she had joined, me curious as always, wrote to them as I fell in love with this Idea of this club, and I was asked to try out from this blog - the Novice House Wife, what a beautiful good looking blog with beautiful recipes, when I searching for the recipes, I felt very homely in her blog, loved the clicks too.., that's when I saw this Missi Roti, as she says its an authentic recipe, and I took it, had this thing in my mind that I need to post it, I decided to do this again and blog about it.

MISSI ROTI (Authentic Punjabi Cuisine)

As Shumaila says in her own words ‘’Missi roti, pronounced “Miss-ee Row-tee” is a staple in Punjabi homes and is basically roti prepared from besan or gram flour/chickpea flour. Served with a dollop of butter and accompanied with any Indian vegetable or lentil dish, missi rotis are an excellent way of sprucing up the proteins in your diet. Missi Roti can be served for breakfast with curd or pickle. Missi Roti is good for diabetics too because of gram flour added to it as an ingredient. Gram flour is said to keep insulin levels in check! Missi roti makes you very thirsty, so be prepared to drink a lot of water after eating it!’’

So that’s it now you know a lot about Missi Roti , she says it is traditionally it is made in tandoor but at home, as we do not have tandoor’s we can make it on the tawa(cast Iron Skillet). She writes about how her mom adores pomegranate seeds and it is the key ingredient for this rotis flavour. Luckily because of my Pomogranate seed event I have started buying them often and I always have them in stock, I did not miss it in using it in Missi Roti, as I have made earlier a couple of times, couple of things I missed out in this roti were Anardana seeds and chat masala, and the Gram flour kind of upset my tummy, when she wrote that you could change it as you want it, I didn’t mind at all. So, I made a few changes, when somebody tells me it is healthy I don’t mind trying it at all. As we all know health nuts like me that it is more nutritious than Naan which is made of plain flour and this one uses Gram flour and Wheat flour, it is high in protein and Iron, what else you need....

Here we go with the recipe then.......

I have changed a little bit as we are 5 people (2 Adults and 3 Teenagers!)

INGREDIENTS:

2 Cups Gram flour/ Chickpea flour(Besan), sifted to remove any lumps
1 Cup of Jowar Flour

3 Cup Whole wheat flour

4 tbsp Fresh Coriander leaves ( about 4 to 5 Sprigs) finely chopped

5 Small Green Chillies, finely chopped

2 Medium sized onions

½ tsp Turmeric powder

1 tbsp Coriander seeds

½ tbsp Cumin seeds

½ tbsp Ajwain seeds

1 ½ tsp of Chat masala

2 tbsp of Anardana seeds

2 tbsp of Kasoori Methi dried

1 tbsp Chilli powder

Salt to taste

Water as Required ( I say as required, because of the Gram flour and Wheat flour might be used from different brands and the water might be less or more if I tell you the right amount, I used around 1 ½ cup, as my Gram flour isn’t like the one I get in India).

Ghee and Butter as required

Rice flour for dusting (she uses Wheat flour for dusting)

METHOD:

First of all In a pan Dry roast cumin, Ajjwain, Coriander seeds, until a nice aroma comes out of them, Using a pesle and mortar, coarsely grind the seeds well enough, crush it not very fine, shall I say fine coarse!

Take a Large bowl, add all the Ingredients except flour, butter and water.

Mix all the Ingredients to together, I left it for a few minutes as the Onions give out water, once mixed with salt,

Meanwhile I sieved both the flours together, then added them to it, and mixed them well together,

Make a whole in the middle and gradually add water, bringing in the mixture together just like a chappati dough, do not make it sticky or not too hard, let it pliable and smooth, so that you can roll it with a rolling pin.

Knead it well enough into a smooth dough, cover it with in a container or with a wet cloth to rest for 10 to 15 minutes.

Meanwhile heat the Griddle/Tawa/Flat cast Iron skillet/ Hot Iron plate on a medium high heat.

Then roll them into small balls, Taking one small ball at a time flatten it with a rolling pin then if you think the dough is slightly sticking on to the pin, immediately dip the round ball into the rice flour, or dust the flattened dough with rice flour on both sides and start rolling them again into a nice round chappati.

Put this flattened rolled out dough circle on the hot skillet, cook for about few minutes on both the sides, when you can see, brown spots coming up and the dough turning into golden colour, flip it on both the sides to get it evenly cooked, apply butter/ghee on both the sides, until it is lovely golden brown in colour, that means it is done.

Serve it with butter/Ghee and with any Indian side dish, I made a Tomato Chutney it was fabulous.

Thanks Shumaila and Amanda for this wonderful event and loved it very much by everybody at home.
see you soon with an other recipe, do check what others have been doing.

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Leek and Mushrooms Fritters

Jayasri Ravi — Sun, 06 Feb 2011 00:37:00 +0000

Hi, when I saw this event I was wondering what can I post, as I usually do not make anything fried at all these days, I have even stopped making authentic fried goodies like Murukkus, chakkalis etc.., when I was browsing today I found this still in my draft, ha!, this was the right time to post this.., and going through I found few more too..., hoping to post by tomorrow if Radhika allows me to enter her event as I am late for the event :)).
Quick I will come to the recipe..., as I have already posted Mushrooms fritters long time back, I wanted to try with Leeks as leeks has a kind of Onion taste in it, I thought this would go very well...
Yup, It was very tasty and we all had a go at it Mmm.., you try it too and enjoy...

LEEK AND MUSHROOMS FRITTERS

INGREDIENTS:
150 gms Button Mushrooms
1 Medium sized Leek
1 and 1/2 tsp (or required amount of needed) Salt
1 tbsp Red Chilli Powder
A pinch of Soda
1/4 tsp Turmeric powder
4 to 5 Green chillies (optional)
1 tsp of crushed Pomegranate seeds
Few sprigs of Coriander leaves
3/4 th cup Gram Flour
Oil for Deep Frying

METHOD:
wash the Mushrooms and remove the stalk, Remove the first two layers and the end of Leek and slice it into two, and wash them well and slice both of them into thin slices then add rest of ingredients into a large bowl mix them well together and start adding water do not make the batter too thin or too thick, Add water to the Ingredients to coat them very well.
Heat oil in a Pan/Kadai/wok, using a tbsp drop spoonful of this batter into the hot oil a few at a time until they are golden yellow in colour, once they are done they usually float to the top, Once they are fried take them out and drain them on a kitchen towel.
These fritters or Bajjias are now ready to devour :))

These lovely Bajjis make their way to Radhika's Deep fried food event...

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Punjabi Kadi Pakoras for Indian Cooking Challenge

Jayasri Ravi — Thu, 21 Oct 2010 10:56:00 +0000

Hi friends, Hope you are all doing well, I have been on and off from blogging, as usual, too many things to do and completely busy with life and health seems to play around too, seeping when ever I am not able to cope up with situations, with all this weather too is changing now and then as it pleases.
I did not make to the challenge up until yesterday 10 days of Navaratri I just didn't want to use onion or Garlic, not that I am too superstitious, I just try not to cook anything with onion or Garlic Or I will see to it I won't eat it, So, I decided to leave it until after the festival.
I have already missed two of ICC challenges, One because of the sun and the next one because I did not have the right utensil, this was the easiest, simplest, delicious recipe. Tell me who would not like it, the whole family was all for it, I have made Kadi many times with veggies, but not with pakoras, It is something like I sometimes I put the dal vadai's in Morekozhambu.
Thanks Simran for this delicious recipe and thanks valli for making us to do this, I would not have made this dish at all if not for the challenge, as Pakoras we would have eaten just like that 🙂 right ?.
Coming back to the recipe..
I made this recipe just noting down the Ingredients and the method.

PUNJABI KADI PAKORAS

INGREDIENTS:
1 cup Chickpea flour
2 tbsp Rice flour (not in the recipe)
1/4 cup of Roasted Gram flour (not in the recipe)
2 Onions
1 to 1 and 1/2 tbsp of Red chilli powder
1 tsp of Ajwain seeds/carom seeds (not in the recipe)
salt as required
Oil for Frying

FOR THE KADI
3/4th Cup of Besan flour (chickpea flour)
4 Cups of water (extra water if needed)
3 cups of Yogurt
1 and 1/2 tbsp of Chilli powder
1 tsp Mustard seeds
1 tsp of Fenugreek seeds
1/2 tbsp of Cumin seeds
1 tsp of Ajwain seeds
1 Medium sized Onion
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Amchur powder
salt as required ( say around 1 and 1/2 tbsp)

METHOD:
I changed the recipe a little bit, I wanted the pakoras more crispier and I didn't want them to soften up too much when soaked in the kadi, so I could munch on it :)) wicked isn't it ?, well I thought kids would love it that way.
I usually do not add water to the pakoras as Onions give out water of their own which is usually sufficient to make lovely crispier pakoras.
The White Onions which I get here in UK really gives too much water.
Chop the onions add salt and leave it for few minutes say around 1/2 an hour.
Meanwhile Mix water and Besan flour together without any lumps and yogurt and mix well and start heating in a low flame. Do not forget to keep stirring occasionally, otherwise you might end up having a burnt bottom, as it starts to thicken.
Meanwhile chop the onion, Heat a Kadai/wok with a 1/2 tbsp of oil add Fenugreek seeds, Mustard seeds, (watch out that the fenugreek seeds change colour to golden brown do not allow it to turn black), Cumin seeds, Turmeric powder when a nice aroma comes out add the chopped onions and a few Curry leaves and saute until they become transparent, then here I changed the recipe a bit I added Chilli powder, Amchur powder, Garam Masala and powdered Ajwain powder and sauteed it a little bit, then added this to the Kadi.
Mixed well and allowed to cook for a few more minutes in a low flame.
Meanwhile take a wok pour oil for frying the pakoras,
Check out the oil by holding your palm on top of the wok (of course not too close) you can notice that their is a warmness that shows that oil is getting heated up give it one more minute and drop the batter to make pakoras another method to see if the oil is ready to be used put a drop of the batter into the oil after 10 to 15 minutes and when it pops up to the surface immediately then it is the right time to fry.
As we had already left the onions to marinate with salt, water would have oozed out now add the salt as required, chilli powder and Ajwain powder mix well then add the Chick pea flour, until it becomes a thick batter, then take a spoonful or use your hands and drop it in small portions (say the size of small lime) and fry them until they are golden brown in colour. Drain them out on a kitchen towel.
Put these pakoras into the Kadi which is on the stove in a low flame increase it to a medium flame and now you would have noticed that the kadi is getting thicker and allow it boil for a few more minutes then put off the stove and allow it to soak well.
I made it quite thick because as Simmi was saying that Punjabi Kadi 's are thicker version and the thinner version are the Gujarati Kadi's.
Well, It was a wonderful dish and we all loved it, I had nothing left in my container that night.

Thanks Srivalli of Spicingyourlife and Simran of Bombay Foodie for this wonderful declicious recipe.

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