Missi Roti | How to make home-made White Butter | मिस्सी रोटी और सफ़ेद मक्खन | Chef Sanjyot Keer

Chapters
0:00 - Intro
0:37 - Boiling Chana Dal preparation
1:23 - Dough Preparation
3:56 - Chutney Preparation
4:53 - How to make home-made White Butter
8:18 - Alternate methods to make home-made White Butter
10:19 - Cooking Missi Roti
11:30 - Plating
12:02 - Outro

Full written recipe for missi roti

Prep time: 25-30 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people

Ingredients:
For cooking dal
• Chana dal ½ cup
• Water as required
• Salt to taste
• Haldi powder (turmeric) 1/4th tsp
For kneading the dough
• Wheat flour 2 cups
• Green chillies 2-3 (chopped)
• Fresh coriander 2 tbsp (chopped)
• Spring onions 1/4th cup (greens & bulbs)
• Onions 1/4th cup (chopped)
• Jeera ½ tsp (crushed)
• Coriander seeds 1 tbsp (crushed)
• Anardana powder 1 tbsp
• Red chilli powder 1 tsp (coarsely crushed)
• Haldi powder ½ tsp
• Salt to taste
• Oil 1 tsp
• Ghee for cooking
Methods:
• Wash the chana dal with water and soak for 4-5 hours or overnight, drain the water and transfer the soaked dal in pressure cooker, further add water, around 1 cm above the dal surface, salt to taste & haldi powder, mix & pressure cook for 4 whistles on medium flame.
• After the cooking, allow the pressure cooker to depressurize naturally to open the lid, whisk and mash the cooked chana dal and transfer in a bowl and cool down, as it cools down the texture of the dal will thicken.
• In a mixing bowl, add the ingredients of dough, leaving ghee and oil,0 along with the cooked dal, mix and combine well & add water as required to knead a soft dough. Knead well for 4-5 minutes.
• Add 1 tsp oil and knead well, further cover with a damp cloth and rest for 15-30 minutes. By the time the dough is resting, you can make the chutney and the homemade white butter.
• After the rest, divide the dough in equal size dough balls, and coat with dry flour. Flatten with hands and roll into thin sheets like a chapati. Use dry flour if required while rolling the dough. You can roll in either thick or thin missi roti as per your preference.
• Set a tawa on medium heat, add the roti and cook them from both the sides until light golden brown in colour, add some ghee over the roti and cook from both the sides until its nice crispy & golden brown in colour.
• Serve hot with homemade butter and the special green chutney.

For green chutney
Ingredients:
• Fresh Mint leaves 1 cup
• Fresh Coriander leaves 1/4th cup
• Spring onions ½ cup with bulbs and greens
• Green chillies 3-4 nos.
• Ginger ½ inch
• Garlic 3-4 cloves
• Jeera powder 1 tsp
• Anardana 1 tbsp
• Pickle masala 1 tbsp (any pickle of your choice)
• Salt to taste
• Lemon juice 1 tsp
• Little water
Method:
• Add all the ingredients in mortar & pestle & grind well to make chutney, if you don’t have mortar pestle, you can use blending jar & blend to make chutney. Add little water while grinding for the ease in the process. Remove and chill in the fridge until you serve them.

For homemade white butter
Method:
• Here I have a jar full of malai collected over 7-8 days.
• To collect malai, once you boil the milk, a layer of malai will form on the top once it cools down. Collect the malai with a slotted spoon & add it to an air tight container. Continue this process until you have at least 2 cups of malai.
• You can keep the malai in the fridge for 2-3 days or in the freezer for up to 2 weeks. Once you have enough malai you can use it to make some home-made butter.
• If your malai was set in the freezer, let it de-freeze, add the malai to a large vessel, use a spoon to continuously mix/churn the malai. Once you start mixing, you will take anywhere between 2-5 minutes to churn out the butter. Keep mixing until the texture of the malai suddenly changes.
• If that is not happening then you can add ice cold water or some ice cubes into the malai & continue the process. This usually happens in summers. In winters you might have to add some hot water instead.
• Once the texture of the malai has changed add some more chilled water & mix, the butter will separate & rise to the top. You can add some ice cubes as well so that the butter sets well.
• Now using clean hands strain out the butter, squeeze out as much moisture as possible & collect in a container & set it in the fridge before you use. You can use this butter for up to 2 days if kept in the fridge.

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