Missi Roti

Missi Roti is a spicy North Indian flatbread prepared with chickpea flour and spices. It is very popular in Punjab and Rajasthan and is made especially during winter. Make it using my easy recipe (vegan).

Jump to:

• About Missi Roti
• Ingredients
• How To Make Missi Roti
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Missi Roti

Missi Roti is a North Indian flatbread prepared with chickpea flour, onions, ginger, kasuri methi, and a few spices. It is quite popular in Punjab and Rajasthan and is especially made in winter.

This roti is also a part of the menu of most Indian restaurants and dhabas (Indian roadside eateries).

Make it using my easy recipe over the direct flame stovetop or in an oven.

This recipe is vegan and can be easily doubled or tripled.

Here are a few more Indian flatbread recipes that you may like

• Khamiri Roti
• Tandoori Roti
• Bakarkhani Roti
• Masala Jowar Roti
• Bajra Roti

Ingredients

Flour – Besan (Chickpea Flour, Gram Flour) is the star ingredient of this Indian bread. To add more taste and texture, I have also added whole wheat flour (gehu ka atta), cornstarch, and all-purpose flour (maida) to it.

Spice Powders – Missi roti is spiced with Indian spice powders such as turmeric powder and red chili powder.

Others – You will also need baking powder, Kasuri methi, salt, oil, carom seeds (ajwain), fresh ginger, and green chilies.

Baking powders make it soft from the inside while keeping it crunchy from the outside.

Adjust the green chilies depending on your taste.

Topping Ingredients – This spiced flatbread is topped with onions, coriander seeds, cumin seeds, and cilantro (fresh coriander leaves).

Missi roti is slightly dry in texture. So it is served slathered with a lot of ghee or butter. But for a vegan version, you can use coconut oil.

How To Make Missi Roti

Make The Dough

Add

• 1 cup chickpea flour
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• ¼ cup cornstarch
• ¼ teaspoon baking powder
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon salt
• 2 tablespoon oil
• 2 teaspoon Kasuri methi
• ½ teaspoon carom seeds
• ½ inch ginger, grated
• 1 teaspoon finely chopped green chillies

in a large bowl or parat and mix well with your fingertips.

Add water little by little and knead to make a soft dough.

Cover the dough with a kitchen towel and keep aside for ½ hour.

Make The Topping

Dry roast 1 tablespoon whole coriander seeds and 1 teaspoon cumin seeds until slightly browned over medium heat.

Crush them in a mortar and pestle to make coarse powder.

Mix this powder with 2 tablespoon finely chopped onions and 2 tablespoon finely chopped cilantro. Keep aside.

Roll The Bread

Divide the dough into 8 equal parts. Make a smooth ball from each part.

Take one dough ball and press it into the topping mixture.

Now keep the topping side down on the platform. Dust with dry flour and roll using a rolling pin to make a 4-inch disc.

Cook The Roti

On A Tawa Over Direct Flame

Heat a griddle (tawa) over high heat.

Apply some water on the top of the roti.

Transfer the roti with the water side down on the hot tawa.

Flip the tawa upside down and cook the roti on direct flame until brown spots appear. Keep moving the roti to cook it from all over.

Flip the tawa again and cook the roti for another minute.

Slather ghee (not vegan) generously and serve hot.

In An Oven

Preheat the oven to the highest temperature setting possible.

Place the rolled missi roti directly on a baking sheet with the topping side up.

Bake for about 2-4 minutes or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.

Serving Suggestions

Missi Roti can be served with any curries or dry sabji like Rajma, Chole, Paneer Butter Masala, Desi Chicken Curry, Aloo Methi, etc.

Storage Suggestions

Missi Roti tastes the best when served hot.

Leftovers can be stored in an airtight container for about a day at room temperature or 3-4 days in the refrigerator.

Reheat over direct flame until crispy again before serving.

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