Indian breads have a huge variety to serve. Every bread no matter plain or stuffed has it’s own unique flavor. Indian breads are made of various flours and even sometimes the combination of flours create an amazing texture and flavor. One such scrumptious Indian bread made with a combination of two flours is Missi Roti. Mainly comprises of wheat flour and gram flour in equal ratio with an addition of fenugreek leaves , carom seeds and onion.
Carom seeds have a digestive element in them, which helps to digest food and even keeps are bowel system good. The fruit pods are rarely eaten raw; they are commonly dry-roasted or fried in ghee, clarified butter. This allows the spice to develop a more subtle and complex aroma. In Indian cuisine it is often part of a baghaar/ tadkaa, a mixture of spices fried in oil or butter, which is used to flavor lentil dishes. It is considered to be an antiflatulent, a spice which reduces the gaseous effects of beans and other legumes.
Fenugreek is used in the treatment of reproductive disorders, to induce labor, to treat hormonal disorders etc. It’s also beneficial to the patients suffering from stage 1 Diabetes.
I usually make Kasuri methi at home. It’s a simple technique and this way we can store the methi for a longer time and even use off season. Just wash and dry the leaves in room temperature. Zip lock it and store it in the deep freezer.If you want to use it dry, then just take some leaves out, crush it with hands and use. But if you want to have that fresh effect of the Fenugreek, just take out the frozeb leaves and soak them in water for an hour. You will get fresh green fenegreek leaves.
As winters are round the corner, it’s time to have some winter friendly dishes. What better than missi roti with fresh jaggery and home made ghee…..bliss!
You can even have this roti with any of your favorite curry or chutney. So let us proceed to see the ingredients required and also the method and process of making Missi Roti 🙂