Missi Roti, a flavorful and textured Indian flatbread popular in India, has recently found listed among the "100 Worst Rated Foods in the World." This has sparked discussions and raised eyebrows, as the flatbread, made from a blend of wheat flour, gram flour, and a medley of spices, is cherished in Indian households. While taste is inherently subjective, and such rankings should be taken with a grain of salt, its position as one of the worst food needs a closer look. This may be due to taste or palate preference of the diners.
Some reasons why Missi Roti might not be not be appealing to everyone:
Dominant Gram Flour Flavor: Gram flour has a distinct earthy and nutty flavor that can be quite strong. This flavour profile might not be appreciated by everyone, particularly those used to milder-tasting breads.
Texture: Compared to purely wheat-based rotis, Missi Rotis can be slightly denser and chewier due to gram flour. Gram flour need some extra bit of moisture and if we are not careful can become a bit dry, this happens when we overcook it.
Spice Level: Missi Rotis often include spices like cumin, coriander, chili powder, and sometimes ajwain (carom seeds). Depending on the tolerance and acceptance level of the diner’s .
Digestibility: Gram flour can be heavy to digest for some compared to wheat flour. This may be the reason for those with sensitive stomachs.
Lack of Familiarity: While missi roti is popular in North India, particularly Punjab and Rajasthan. Diners unfamiliar with it might be less likely to rate it highly.
A big question is Missi Roti unpopular?
Missi Roti is not unpopular in India. It's a staple in many households and is often served in restaurants, especially in North India. It's appreciated due to its unique flavor, nutritional value (gram flour is a good source of protein and fiber), and its ability to pair well with any curries and vegetables. However, it's true that its popularity is more regional than some other Indian breads.
A Modified Recipe.
Below is a modified Missi Roti recipe to create a balanced flavour and texture that might appeal to a much wider audience:
Ingredients:
- 1 cup Whole Wheat Flour (Atta)
- 1/2 cup Gram Flour (Besan)
- 1/4 cup Finely Chopped Onion (optional)
- 2 tbsp Finely Chopped Fresh Coriander Leaves
- 1-2 Green Chilies, finely chopped (adjust to taste)
- 1/2 tsp Cumin Seeds
- 1/4 tsp Carom Seeds (Ajwain) - optional
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder (adjust to taste)
- Salt to taste
- Ghee or Oil for cooking
- Water for kneading
Instructions:
Combine Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, gram flour, finely chopped onion (if using), coriander leaves, green chilies, cumin seeds, carom seeds (if using), turmeric powder, red chili powder, and salt. Mix well.
Knead the Dough: Gradually add lukewarm water to the dry ingredients, mixing and kneading until you form a smooth and pliable dough. The dough should not be too sticky or too hard.
Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax, making the rotis softer.
Divide and Roll: Divide the dough into equal-sized balls. Lightly dust a rolling surface and a rolling pin with flour. Roll each ball into a thin circle, about 6-8 inches in diameter.
Cook the Roti: Heat a tawa or griddle over medium-high heat. Place the rolled-out roti on the hot tawa.
Cook Both Sides: Cook for about 30 seconds to a minute on the first side, or until you see small bubbles forming on the surface. Flip the roti and cook the other side for about a minute, or until golden brown spots appear.
Apply Ghee/Oil (Optional): Lightly brush the cooked roti with ghee or oil on both sides for added flavour and softness. Skip it if you are diet conscious.
Serve Hot: Remove the roti from the tawa and serve hot with your favorite curry, dal, or raita.
For that Appealing Missi Roti:
Adjust Flour Ratio: If you find the gram flour flavor too strong, reduce its quantity and increase the whole wheat flour proportion. You can even try a 75:25 ratio of wheat flour to gram flour.
Add Yogurt: Adding a tablespoon of plain yogurt while kneading the dough can help make the rotis softer and improve their texture.
Spice it Right: Adjust the spice level according to your preference. You can reduce or omit the green chilies and red chili powder for a milder version.
Don't Overcook: Overcooking can make the rotis dry and hard. Cook them just until golden brown spots appear on both sides.
Serve with the Right Accompaniments: Missi Rotis pair well with a variety of dishes. Serve it with flavourful curries, yogurt-based raitas, or chutneys.
Missi Roti, with its strong gram flour flavour might not be quite appealing to all groups or individuals, the recipe can be easily adjusted to suit different palates. Just for the road the world of food is diverse, and exploring different culinary traditions and enjoying it is a rewarding experience.
