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200 g maida200 g besanSalt, to taste100 g spinach, cleaned and chopped very fine1 Tbsp pomegranate seeds4 green onions, minced4 green chilliesHandful of coriander leavesOil for brushing and frying
• Sift together the two flours and the salt. Stir in the rest of the ingredients and add just enough water to form a stiff dough.• Divide the dough into lemon-sized balls and roll out each ball into a thick round disc on a floured board. Brush oil onto the top of the disc and fold into two. Apply oil again on the top and fold both the sides again to form a square.• Dip in dry flour and roll into a round disc or chapatti.• Fry the missi roti like you would a paratha and serve hot.
Makes 6 to 8 servings
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