Missi Roti is Chickpea flour flatbread which is a Punjabi speciality and is mostly made during winters in tandoor or clay oven. It is slathered with a good dose of desi ghee before serving and goes well with Indian curries. Here is how to make this roti in dhaba style using a Tawa.
Missi Roti is a North Indian chickpea flour flatbread made using chickpea flour.
Usually, we think that it is popular across the Punjabi dhabas only.
However, even in the Rajasthani cuisine it is equally liked and served with sabzis like Rajasthani Sev Tamatar ki Sabzi
Much like other Indian bread, these roti are healthy, easy to make and go very well with the Indian curries.
BTW, you can even make Tandoori Roti or Bajre Ki Roti if you want to try out a new flatbread!
During the good old days of my childhood, my grandma made Missi Roti in a traditional clay chulha and served us warm slathered with loads of homemade butter.
The roti had that earthy flavor from cooking over the wood fire.
Because I do not really have a clay chulha, I made it on rolling board and prepared it on a tawa.
But trust me, this recipe is a keeper. It turns out fabulous each time and people cannot resist themselves from asking for more.
The process is super simple and the ingredients I use to make it are quite different from what others use.
But trust me like you have put your faith in many of my other recipes and give this recipe a try.
You will only thank me 🙂
Ingredients
The most important ingredient to make this roti is Besan or chickpea flour.
To make this roti tastier, I have also added some whole wheat flour and maida to it.
Addition of cornflour (the white powdery one) gives it a nice crunch, so do not skip adding it.
I have added some ingredients like ginger, green chilli, kasuri methi and dry spices in the dough itself.
You can adjust the quantity according to your taste. the below-mentioned quantity suits my taste and I always stick to it.
Most people add onion, coriander, cumin seeds etc in the dough itself but I came up with a unique method of layering these ingredients over the roti so that they come in each bite and makes the roti crispier and look beautiful.
You can skip adding these ingredients and make simple plain roties too.
Most importantly, apply only butter or ghee over these roties and be generous with the quantity.
These roties are slightly dry and slathering them ghee or butter makes them soft and easy to chew.
Step by Step Recipe
Add all the ingredients to make the dough in a bowl and mix nicely with your fingertips.
Add little water and knead to make a soft dough.
Cover the dough with a kitchen towel and keep aside for ½ an hour.
Dry roast coriander seeds and cumin seeds until slightly browned.
Crush them in a mortar and pestle to make coarse powder.
Mix this powder with onion and fresh coriander.
Divide the dough into 8 equal parts. Make a smooth ball from each part.
Press the dough ball into the topping mixture.
Keep the topping side down and dust and roll the dough ball to a 4 inch disc.
Apply water on the top of the roti.
Transfer the roti with the waterside down on the griddle.
Turn the griddle upside down and cook the roti on the direct flame until brown spots appear. Keep moving the roti to roast it from all over.
Turn the griddle and cook the roti for another minute.
Apply ghee on top and remove it from the griddle.
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Missi Roti Recipe
Ingredients
For the dough
- 1 cup Chickpea flour
- ½ cup Whole wheat flour
- ½ cup All purpose flour
- ¼ cup Corn Flour
- 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 Green chilli (Finely chopped)
For the topping
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 2 tablespoon Onion (Finely Chopped)
- 2 tablespoon Fresh Coriander (Finely Chopped)
- Ghee for applying on top
Instructions
For the dough
- Add all the ingredients in a bowl and mix nicely with your finger tips.
- Add little water and knead to make a soft dough.
- Cover the dough with a kitchen towel and keep aside for ½ an hour.
For the topping
- Dry roast coriander seeds and cumin seeds until slightly browned.
- Crush them in a mortar and pestle to make coarse powder.
- Mix this powder with onion and fresh coriander.
Assembly
- Heat a griddle until it is very hot.
- Divide the dough into 8 equal parts.
- Make a smooth ball from each part.
- Press the dough ball into the topping mixture.
- Keep the topping side down and dust and roll the dough ball to a 4 inch disc.
- Apply water on the top of the roti.
- Transfer the roti with the water side down on the griddle.
- Turn the griddle upside down and coo the roti on direct flame until brown spots appear. Keep moving the roti to roast it from all over.
- Turn the griddle and cook the roti for another minute.
- Apply ghee on top and remove it from the griddle.
- Make all the roties in the same manner.
- Serve hot with any curry or dal fry.
