Missi Roti with Dahiwale Chole Palak



1 cup atta / whet flour

1/2 cup besan/ Bengal gram flour

1/2 tsp carom seeds / ajwain

1 tsp jeera/ cumin seeds

4-5 pepper corns

3 finely chopped green chillies

1 chopped onion

Salt to taste

2 tblsp chopped coriander leaves

1/2 tsp turmeric powder/ haldi

1 tblsp oil + for greasing


  • Dry roast jeera,ajwain and pepper corns and pound them to a powder
  • Put besan and atta in a bowl. Add chopped coriander leaves, onion,salt,turmeric powder,chopped green chillies and pounded spice powder, give a good mix
  • Add one tblsp oil amd mix
  • Add sufficient water and knead into a soft dough
  • Cover and rest the dough for 15 mins. Devide it into portions and make balls
  • Roll each balls into a roti. Heat tava and roast the rolled rotis with a little oil till both sides are well done.
  • Serve hot with a dollop of butter or any curry of your choice.



1/2 cup soaked and boiled chana/ white chickpeas

1/2 cup finely chopped palak / spinach

3 tsp oil

1 finely chopped onion

1/2 tsp ginger garlic paste

1 tsp kasuri methi / dried fenugreek leaves
Salt to taste

Chopped coriander leaves/ dhaniya pattha

  • Take a small bowl,put 3 tblsp curd,1/2 tsp turmeric powder, 1 tsp red chilli powder,1/2 tsp any garam masala powder,2 tsp besan , mix well and keep aside.
  • Heat oil in a pan,add chopped onions and saute till it turns transparent
  • add ginger garlic paste and fry till raw smell goes
  • Add chopped palak with little salt and saute for 2-3 mins
  • Now add the prepared curd mixture and  fry for 5 mins or till the oil leaves the sides
  • Add the boiled chana ,salt to taste and little water
  • Let it boil for 5 mins, add kasuri methi and cook further for 2 mins
  • Turn off the flame and garnish with chopped coriander leaves 
  • Serve hot with roti, naaan or pooris.




Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

Devasthana Saaru / Temple style saaru

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya