Missi Roti Crisp With Apricot Chutney and Cream Cheese Recipe
Missi roti made crispy, topped with zingy apricot chutney and cream cheese. This is a desi munchie's delight!
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings3
Ingredients of Missi Roti Crisp With Apricot Chutney and Cream Cheese
- For missi roti
- 1 cup gram flour
- 4 Tbsp refined flour
- 1/2 tsp cumin seeds
- 1 tsp red chilli flakes
- Salt to taste
- 1 green chilli, chopped
- 1/2 inch ginger, chopped
- 1 Tbsp chopped fresh coriander leaves
- 1 Tbsp oil
- For apricot chutney
- 100 gm dried apricots, chopped
- 1 Tbsp oil
- 1 inch cinnamon
- 4 Tbsp sugar
- 1 tsp red chilli powder
- 1 Tbsp lemon juice
- For cream cheese
- 1/2 cup cream cheese
- 1 Tbsp chopped ginger
- 1 green chili, chopped
How to Make Missi Roti Crisp With Apricot Chutney and Cream CheeseHideShow Media
For missi roti:
Combine gram flour, refined flour, cumin seeds, chilli flakes, salt, green chilli, ginger, chopped coriander and oil in a bowl.
Mix well, add water as required and knead into a stiff dough.
Divide the dough into equal portions, roll out into thin sheets and cut into small rounds using a cookie cutter.
Heat a non-stick pan, place missi rotis on it and roast till golden and crisp from both sides.
For apricot chutney:
Heat oil in a non-stick pan.
Add cinnamon, apricot and sugar, mix well and cook till a jelly-like consistency is achieved.
Now add chilli powder and lemon juice, mix well and remove from heat.
For cream cheese:
Combine together cream cheese, ginger and green chilli in a bowl and mix well.
Spread cream cheese mixture on missi roti crisps and top with apricot chutney.