1 tablespoon Bagrry’s Wheat Bran or Bagrry’s Oat Bran
1 cup chickpea flour (besan)
1 cup whole wheat flour
1 onion, finely chopped
1 teaspoon carom seeds
1 teaspoon red chili powder
½ teaspoon cumin seeds
½ teaspoon salt
Butter (Optional)
PREPARATION
Mix 1 cup of whole wheat flour (atta), 1 cup of gram flour (besan), 1 cup of Bagrry's Oats for Atta , 1 tbsp Bagrry’s Wheat Bran/Oat Bran (Optional), onion, carom seeds (ajwain), red chilli powder, cumin seeds (jeera) and salt in a large bowl
Knead the mixture into a semi-soft dough, by adding a little water at a time
Divide the dough into equal balls and roll out each one into a roti
Heat a griddle and roast the roti evenly on each side, applying a little oil
You can smear little butter if desired on each roti and serve hot with curry or dal of your choice
VARIATIONS
Finely chopped spinach or fenugreek leaves can be added to the dough, to enhance taste and colour of the missi roti
