Missi Roti and Soya Chunks Korma

Missi Roti – a Punjabi staple!

A mix of flours which always features atta and besan but could include an addition of other flours like bajra, jowar or ragi. Though when you talk about the original Punjabi Missi Roti, it is instantly understood to be made of a dough of two flours: atta + besan seasoned with spices, herbs and aromatics like ginger and green chillies. 

Here I prepared missi roti with 3 flours--Wheat flour+Besan+Jowar. As wheat flour is not easily available in U.S. these days due to India's ban on grains export, I thought to add jowar flour into it and it turnrd out very yummy!

Ingredients:

1- Wheat flour-1/2 cup

2- Besan or chickpea flour- 1 cup

3- Jowar flour- 1/2 cup (50:50 ratio of besan and wheat flour normally

4- Onion- 1 finely chopped

5- Ginger- 1/2" piece grated or finely chopped

6- Green chillies-3 finely chopped

7- Coriander leaves- finely chopped

8- Ajwain or carrom seeds-1 heaped tsp.

9- Salt

10- Red chilli powder-1/2 tsp.

11- Turmeric powder-1 tsp.

12- Kasoori methi-1 tsp. (optional)

13- Oil 1tsp. for dough kneading plus 4-5 tbsp. for roti

14- Hot water for kneading the dough

Method:

* Knead a dough with all the ingredients and cover with a damp cloth and rest for half an hour.

* Make larger discs and roll out.

* On a hot girdle or tawa, make rotis applying oil on both sides, it is like paratha yet they call it roti!

   Serve with your choice of sabzi and pickle, I served it today with soya chunks korma and amle ka achaar.

Soya chunks Korma

Imagine getting all the goodness of meat without its downsides. Soya chunks are Textured Vegetable Protein (TVP) or Textured Soy Protein (TSP).

With more people turning to vegetarianism, veganism and plant-based diets, and a renewed interest in high-protein diets, soya chunks are popular among vegetarians for their high protein content. Apart from vegetarians, soya chunks are popular among non-vegetarians too, for their meat-like density and texture.

Another advantage of soya chunks is their neutral taste. A classic pulao with soya chunks must be familiar to most. They blend well with all cuisines, making it easy to adapt to the cooking style.The protein in soya chunks is on par with real meat. Moreover, they are low in fat and are pocket friendly. Hence, they get their name as ‘vegetarian’s meat’.

Let's see the recipe of the korma....

Ingredients:

1- Soya chunks- 1 cup Boiled in water with some salt

2- curd- 1/4 cup for marination

3- Fried onion- 1/2 cup

4- Ginger- garlic paste-1 tsp.

5- Cinnamon stick-1/2" piece

6- Cloves-3

7- Bay leaf-2

8- Coriander powder-1 tsp.

9- Turmeric powder-1/2 tsp.

10- Red chilli powder-1 tsp.

11- Whole red chillies-3

12- Tomato- 1 large (pureed with whole red chillies)

13- Salt to taste

14- Kasoori methi-1 tsp.

15- Green cardamom powder-1/4 tsp.

16- Garam masala powder-1 tsp.

17- Oil-2 tbsp.

18- Water for gravy-1 cup

Method:

*Marinate soya chunks in curd .

*In a pot, heat oil and add bay leaf, cinnamon and cloves.

* Also add ginger garlic paste and saute till raw aroma vanishes.

* Now add pureed tomato and all the dry spices except garam masala.

* Saute on medium low flame till bubbles disappear, now add fried onion which is blended with some water.

* Keep sauteing till everything is well incorporated (Approx. 5 minutes)

* Now add marinated chunks and bhuno on low medium flame.

* When no bubble remains and oil can be seen on surface, add kasoori methi and green cardamom powder, also add garam masala powder.

* Add water for the gravy and simmer for a minute, turn off the heat and cover the lid.

         Serve!