Missi roti using Chana dal

Leftover chana dal makes delicious missi rotis the next day, for breakfast or for lunch. Serve them with a knob of butter on top, some creamy natural yogurt and a spicy mango pickle, with a cup of chai to wash it all down with. A traditional and easy breakfast.

Missi rotis using leftover chana dal from the night before

The concept of this is, to knead the dough using the dal without having to add any additional water. However, if the dal is too thick, then you would need to add some water or some yogurt if you want to make it softer. I added water in this one.

Approximately a cup and half of leftover chana dal from the night before – start with us in the mixing bowl and add the following –

1 medium red onion, finely chopped

3-4 green chillies, finely chopped (adjust to taste)

1 tbsp grated ginger

handful of fresh coriander leaves, finely chopped

2-3 tbsp dried fenugreek leaves (kasoori methi)

1 tbsp ajwain (carom seeds)

1 tbsp coriander powder

1/2 tbsp garam masala

salt, red chilli powder to taste

1/2 cup chickpea flour (besan)

1 – 1.5 cup wholewheat flour (atta)

Knead into a tight dough using the dal and if necessary add a couple of tbsp of natural yogurt or water to get the dough together. Since there are raw onions in the dough and salt, it will start releasing water, so a tight dough helps. I didn’t add any salt and was able to save the dough overnight in the fridge. With the salt, you should just let it rest for 20 minutes before making the rotis. Use 1 tbsp cooking oil on the dough when it is ready and set aside until ready to use.

To make the missi roti – roll out a parantha size dough ball into a thicker chapatti and cook like a parantha. The dough is too thick to do folds like a parantha, so a flat roti and use a little oil on the tawa to make it. The dough will be dry and will absorb oil and butter like a sponge!

These rotis freeze well – just parcook them (without the oil) and separate them using parchment paper in a freezer bag. Take out a missi roti whenever you want and just heat on the tawa using some oil or ghee. They really are a meal by themselves, and you definitely need the tea to wash them down.

Baingan Bhartha

My recipe for this is a little unconventional, but it turns out stupendously amazing every time! So, grab two plump aubergines – secret is to not buy the heavy ones, as they are just full of heavy seeds. The lighter in weight, the better it is.

Depending on the size of the aubergines, you will need equal parts (in volume) of onions and tomatoes. Yes, that sounds a lot, but it works. Slice the onions and the tomatoes thinly, and set them aside.

Preheat oven to 175C (fan oven). Halve the aubergines lengthwise, make a few slits as you don’t want it to burst in the oven. In these slits, push through some cloves of garlic and halved green chillies. Drizzle a bit of oil and roast these for about 30-40 mins in the oven, turning over once. Purpose is to soften the aubergine through.

Remove from oven and put it into a large bowl, and cover the bowl or cling film it for half an hour as it cools down. The steam from this makes it easier to peel the skin off the aubergine. I like to keep some skin on, as I love the texture and flavour in my bhartha, but that’s totally optional.

In a pan, heat 2 tbsp oil and add 2 tsp of cumin seeds. As soon as they start sizzling, stir in the sliced onions.

Add 2 inch grated fresh ginger

roasted garlic cloves rescued from the aubergine

the roasted aubergine and green chillies

a heaped tbsp coriander powder

salt to taste

black pepper to taste

As soon as the onions start softening a little, stir in the tomatoes as well.

Add a tsp garam masala

Cover the pot (or use the slow cooker) and let it cook for as long as you can on medium/low heat. In the slow cooker, I usually leave on low all night long. Using a potato masher, mash the bhartha and adjust the seasoning as it would vary based on the sweetness of the tomatoes, the aubergine and the onions. Sprinkle some fresh coriander leaves before serving and a little sprinkling of mango powder (amchoor powder).

This can be made and frozen in small containers for upto 3 months.