Bee Gill Roti made with dal and a concoction of spices and ingredients
Missi roti is cooked often in many indian homes. Made using left over dal and additional ingredients, it’s a really tasty little number.
Food wastage was very much frowned upon in our house And mum and dad would remind us all the time how fortunate we were to be having 3 good meals a day when there were people starving in the world. I am sure many of you heard it when you were growing up too.
This roti was really easy to pull together and mum would make them at least once a week – adding extra onions, ginger, fresh methi and spices.. Slathering them in ghe or ghee as many of you know it, to crispen them up – then serving with a lovely fat knob of butter, achar and yoghurt.
One saturday morning a month was dedicated to the making of ghee, opening pat after pat of butter and placing them gently into a massive pan watching it melt down into a froth, letting it simmer for ages until it became the golden nectar mum was looking for.
Over time, we stopped making it at home as who had the time? So mum started to buy it ready made. She would use the KTC variety and she swore by it – she was so fussy when it came to food and she found it the closest in flavour to her own home made version. I now use it when cooking dishes that just wont be the same unless they are cooked in a pure butter ghee….or is it ghe? Ghio?
The roti can be made with any left-over dal or legumes – grind the legumes a little to crush them down but try not to puree them. Add fresh coriander or fenugreek if you like.
Ingredients – Makes 8 rotis
For the masala
1 tsp coriander seeds toasted and crushed
2 cups chapatti or whole wheat flour
Half tsp ajwain
Half tsp kashmiri chilli
1 tsp salt
1 cup of cold dal from the fridge
1 medium diced onion
1 tbsp grated fresh ginger
Green chillies to your taste
Handful of chopped coriander leaves – optional
Handful chopped fenugreek leaves or a heaped teaspoon of dried leaves (kasuri methi) – optional
1 cup of cold water to make the dough
Method
- Make the dough using the masala and all the above ingredients. Add the water a little bit at a time until you have a smooth dough
- Cover and let sit for 30 minutes
- Warm a tawa on a medium heat
- Take a handful of the dough and roll into a ball, then roll out into a roti
- Place on the warmed tawa and cook on a medium heat using oil or ghee to crispen it up
- Serve with butter, fresh yoghurt and a pickle of your choice
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