Missi Roti
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I had blogged Besani Roti few days ago! When I posted it on the social media, many people asked me if this is the same Missi Roti, that the restaurants serve. I was surprised to see people calling Besani as Missi Roti!
Technically, they both fall in the same “Missi” category since they both are made from chickpea flour but the difference is that the Besani Roti is made from Chickpea flour (Mediterranean chickpea) where as Missi Roti is made from Kaala Chana which is Indian chickpea. This stands true atleast in the part I grew up and my Dadi (grandmother) always ate the Missi Roti as Missi Roti and not the Besani for Missi. Did I confuse you?
After the whole question and answer on the social media about this Roti, I had decided to post the real Missi Roti, which my friends is this – made from Kaala Chana Besan!
It is super simple to make and much lighter as compared to the Besani. Back home, mom would get the Missi atta from the Atta Chakki (The shop where they grind fresh flour on demand), where it was a premix of small part of whole wheat flour mixed with Kaale Chane ka atta! Small towns in India still operate like that! 🙂 That is a blessing for sure!
This is how I made it!
Notes – Two things to remember with the Missi Roti is that the dough has to be made fresh and should not be kept for later use. And the other is that these rotis are made fresh and should not be stored for days. They taste best, when eaten warm.
Enjoy this simple and humble Missi Roti from my Indian American Kitchen to yours!
Enjoy!
Sonal
In Mumbai restaurants, it is always Besan Roti which is served as Missi Roti. Thankyou for this post, Sonal. Will try both rotis soon. 🙂
Keep me posted Aruna 🙂
I see.. Now I got it …learned something new today…and by the ways Missi rotis are looking awesome!
Thank you Swati
Humble Miss Roti but so good, Sonal! 🙂
very interesting and informative post! Nice to meet you!
I just love learning about different international ingredients. I think fresh is always best in about anything.
So true Julie
This is an education for me too, I’ll have to look out for the missi atta x
Keep me posted if you find that :). Any Indian grocery store should carry it!
The roti look fabulous and how wonderful would it be to have a shop where they grind flour on demand. OH MY, how I would love that. Did not know the difference between the chickpea’s, Mediterranean and Indian. Thats amazing.
Thanks Suzanne :). The chickpea or garbanzo was brought to India with Mughal rulers around 1520s… Till then black gram or Kala Chana was used!!!