Missi Roti / Parantha is a Rajasthani and Punjabi delicacy and are made using wheat flour with chickpea flour (Besan) along with spices. They are really delicious and I always have them when we eat out at few restaurants. Making them is not really tough if we knead the dough of right consistency. This time i had few veggies lying in fridge and had planned to use them wisely and what I planned was a missi roti but I ended up with a new version of it: Missi Roti/ Parantha with vegetables. Nothing difficult if it sounds so. I had veggies like cauliflower, beetroot and Carrot. Grated them all, added wheat flour(one portion), Besan (two portions) and spices. Honestly the ratio of flour varies and I like when besan is more than whet flour. It becomes more soft with this ratio. You may change the ratios as per your comfort. Water as required and knead the dough. Leave it to rest for around 15 min. If its sticky, which is possible as vegetables leave water, use Ghee while kneading. I made fresh Missi paranthas but you can always make a Roti. It is served with Aloo tamatar ki subji or with dal tadka.
Since Missi roti has low glycaemic index, it is a wonder food for managing diabetes. It is low in carbohydrates and high in proteins. Those who are diabetic, please remove beetroot from this recipe as beetroot has high suagr. Those who are looking for a diet plan, it is a damn neat choice. I have always preferred a Besan based breakfast and trust me it keeps you full for longer and you dont go for those unhealthy snacks.
I am going to have these scrumptious Missi Paranthas loaded with vegetables with my favourite Nimbu ka achar. What are you going to have it with??
And Yes dont forget to top it with desi ghee.. You would come back and tell me that you loved it.
Do share your experience with me.
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|Prep Time||10 min|
|Cook Time||15 min|
|Passive Time||15 min|
- 1 small `Carrot grated
- 1/2 medium Beetroot grated
- 1/4 medium Gobhi (Cauliflower) grated
- 1 large katori Wheat Flour (Atta)
- 2 large katori Besan (Chickpea Flour)
- 1 small green chilly (optional)
- 2 tablespoon Desi Ghee
- 2 tsp red chilli powder
- 1/2 tsp Haldi powder (Turmeric)
- 1/2 tsp garm masala
- 1 tsp Amchur powder can use lemon juice
- salt as per taste
- 1 cup Water
- 1 tsp Ajwain(Carom Seeds)
- Take a large container (Parath). Add all the ingredients and knead a tight dough (not very tight) but since the vegetables might leave water so we knead slightly tight dough as compared to plain roti dough. So keep adding water little by little. when almost done and it is sticky, use oil/ ghee.
- This is the stage where you may add desi ghee.
- Cover it for fifteen min.
- Roll it like a chapati/ roti. Pink colored missi roti is because of beetroot that we have added.
- Put it on Hot tawa.
- Roast it properly and add ghee to make it like parantha.
- Your Missi Roti/ Parantha is ready..
- Serve it hot with your choice of Chutney, Achar or vegetable. Enjoy!!
|Serving size: 1 parantha|
|Amount per serving|
|% Daily Value*|
|Total Fat 3.8g||5%|
|Saturated Fat 1.6g||8%|
|Total Carbohydrate 14.5g||5%|
|Dietary Fiber 2.7g||10%|
|Total Sugars 3g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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