Missie Roti (A)
|
Ingredients
|
For 4
|
For 100
|
|
Refined flour
|
200gms
|
5kg
|
|
Bengal gram flour
|
200gms
|
5kg
|
|
Spinach
|
100gms
|
2.5kg
|
|
Onions
|
100gms
|
2.5kg
|
|
Water
|
200ml (approx)
|
5 ltr
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Fat to fry
|
100gms
|
2.5kg
|
Sift together flour and gram flour. Wash spinach well. Drain
and chop finely. Peel and chop onions finely. Add chopped ingredients to the
sifted flour. Add salt and water. Knead to a stiff dough. Divide into even
portions. Roll out each portion thinly to an oval shape 13 cm. (about 5”) long
and 8 cm. (about 3”) wide. Apply melted fat. Sprinkle flour. Fold into two.
Roll tightly lengthwise and then breadthwise (this is in order to obtain
flakes). Press and roll using a little melted fat. Bake dry on a griddle. When
both sides are baked, smear a tsp of fat on the top surface. Turn over. Press
down air pockets. Turn over once more and fry for a minute or two longer.
Missie Roti (B)
Method and ingredients same as above expect that whole wheat
flour is used instead of refined flour.
Missie Roti (C)
