These turned out super-spicy, so I would advise to adjust the green chillies to your taste and also be recognisant of how hot the green chillies are. The fresh fragrant and tiny ones are the super-spicy ones as opposed to the ones that just look dangerously hot.
Filling for the parantha – everything needs to be chopped finely so they don’t make holes but just delicately seep through the dough, which gives beautifully caramalised onion bits ands.
1 small red onion
2 green chillies (adjust to taste)
5 spring onions (whites only) I had some leftover from another meal
3 tbsp finely chopped coriander leaves I used frozen
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.
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.
Heat the oil and add the cumin seeds. As soon as they start sizzling, stir in the onions, ginger garlic and green chillies, Cook till the onions are soft and translucent. Don’t let the onions brown – add the tomatoes and a little water. Bhun on medium heat till the oil separates, and if need be, add a little bit more water and cook it down. The tomatoes have to cook till very very soft, so much that they mush with the back of your spoon and disintegrate in the sauce.
At this point, stir in the masalas and the courgettes. Combine well, making sure the masala coats the courgettes well and cover the pot, reduce the heat. The courgettes don’t need stirring much, or they will turn to mush. Let them cook on low heat, stirring gently once or maybe twice just to mix the masala gravy on them. They will be cooked in 10 minutes. Sprinkle some fresh coriander leaves and some kasoori methi for some fragrance and serve hot.