Now make the spice mix. In a large frying pan, add the dry spice and cook over medium heat until the spice begin to smoke. You should give the spice a toss every now and then to ensure they cook evenly. Remove to a bowl to cool.
The term antioxidants is used a lot these days but most of us don't have an idea of it full implications in our daily life. These help us neutralize free radicals in our body. Free radicals are atoms with an unpaired electron giving them a negative charge and are generated by the various chemical reactions taking place in our body. These free radicals are highly reactive in nature and destroy cells when encountered. Over time when cells are continuously destroyed, it results in aging of the body. Antioxidants like Vitamin C, E on the other hand remove these unpaired electrons thereby neutralizing the free radicals and making them harmless.
A Missi Roti is actually a normal roti, made with the normal dough as described earlier, to which various other types of flour and spices have been added. There isn't any fixed recipe for this - it's each one to his own here. One simple example would be to mix equal proportions of whole meal wheat and gram flour with some red chilli powder, salt, kasuri methi and perhaps a little cuminseed, add some water and make a soft dough. You could also knead in a little oil if you like. When done, cook on a hot griddle like a normal Roti.
Another possible remedy combines licorice and Ghee, a type of clarified butter used in some Middle Eastern cuisine. You may have to visit an ethnic food store to find it. Warm the licorice in the Ghee until it becomes a pasty blend. Apply this mix around your ear. The ear should feel better quickly.
A thin layer of oil or clarified butter (ghee) is spread on the surface of the rolled Roti and folded until it's a square about an inch across, with oil being spread on every un-oiled surface that's exposed upwards. It is then rolled again and the process is repeated a few times. The Paratha is then cooked on a hot griddle, with liberal splashes of oil or ghee. The final result is a crisp (or not) bread that is multi layered and tastes quite good with just about anything. Typically, it isn't eaten with non-vegetarian dishes. In ethnic Muslim cuisine, this is also called Roghani Roti, where 'Roghani' refers to 'fat'.
Paratha breads are best eaten within a half hour of cooking them but I have warmed them up in the microwave after a Learn More Here couple of days an they still taste amazing.