The people of Punjab prefer rotis or chapatis than rice. In fact their staple food is Makke De Roti and Sarson Da Saag. They can have rotis or chapatis with just onions only if they do not have a curry or vegetable along with it. Another interesting feature is lassi which is a preparation of curd and is quite common among the people of Punjab. They must have a glass of lassi, atleast once a day, particularly after breakfast or lunch. Following are the various types of rotis and paranthas cooked a la Punjabi style------

Missi Roti (Makes 10)

1 cup besan(gram flour)
2 cups atta(wheat flour)
1 onion -- very finely chopped
2 tbsp oil or melted ghee
3/4 tsp salt, 3/4 tsp red chillies,
2 pinches of haldi
1 tsp ajwain
1 tsp anardaana(pomegranate seeds)--whole or pounded

Method

1. Mix both flours. Add all other ingredients. Knead to a smooth dough of rolling consistency. Cover and keep aside for atleast 30 minutes.

2.Shape into 10 balls. Roll out each ball to a slightly thick, small chapatti.

3.Cook it on hot tawa on both sides, when half done, roast on both sides on open fire.

4. Spread white butter or pure ghee on the hot roti. Serve.

Note: Missi roti is served with fresh butter and curds and mangoes in summer.

Tomato or mango chutney goes well with it.

Ingredients

2 cups makki da atta (maize flour)
hot water -- to knead
ghee for frying

Method

1. Sieve the flour. Knead gently with hot waterto a soft dough. Do not knead the dough too much in advance.

2. Tear an old polythene bag into two halves. Keep one piece on the chakla(rolling platform).Put one ball of the kneaded dough on the polythene. Cover with the other piece, such that there is a plastic cover above and beneath the ball.

3. Roll carefullyt to a slightly thick roti.

4. Cook the roti on both sides on a tawa. Add some ghee and fry both sides on low flame.

5. Serve hot with sarson da saag.