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).

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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
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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Recipe Card

Punjabi Missi Roti Recipe (Spicy Chickpea Flour Flatbread)
Ingredients
For The Dough
- 1 cup chickpea flour (gram flour, besan)
- ½ cup whole wheat flour (gehu ka atta)
- ½ cup all-purpose flour (maida)
- ¼ cup cornstarch (cornflour)
- ¼ teaspoon baking powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon salt
- 2 tablespoons oil
- 2 teaspoons Kasuri methi
- ½ teaspoon carom seeds (ajwain)
- ½ inch piece of ginger (grated)
- 1 teaspoon finely chopped green chilies
For The Topping
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped cilantro (fresh coriander leaves)
- ghee or butter for applying on top (not vegan)
Instructions
Make The Dough
- Add all the dough ingredients 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 coriander seeds and cumin seeds until slightly browned over medium heat.
- Crush them in a mortar and pestle to make coarse powder.
- Mix this powder with chopped onions and 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.
Anjani
Can it made on an induction glass stove top?
Neha Mathur
No, please use the oven method.
Sadna
Looks very tempting. Haven’t made it yet. Let you know after making
Neha Mathur
Will wait for your review.
Kara
Hi, I have some silly questions. Can I do this with a cast iron skillet? When it’s time to slip, Is it messy to remove the uncooked side of the dough (so that it can face the flame)?
Neha Mathur
Hi, yes you can use a cast iron skillet. If the skillet is properly heated and the dough sticks to it nicely, it’s not messy at all.
Meenaakashi
corn flour as in makke ka atta? If not avsiable can it be substituted with anything else?
Neha Mathur
No, it’s the white cornflour.
Vahbiz
Thank you for the fantastic recipe.. followed it as is and turned out really awesome. My hubby loved it.
Neha Mathur
Thnx for trying 🙂
Sreela
Hi. I have a doubt. Is the conflour mentioned is the one we use in indo chinese recipes or is maize flour? If it is cornflour, then can u briefly tell the purpose of adding it in a dough.
msnehamathur
Hi, It’s the cornflour and not Maize flour. It makes the roties crunchier. from outside.
Sreela
Oh ok. Thanks. Anyways, I tried the same recipe today without adding cornflour becoz of the doubt. Still it tasted fantastic. Thanks a lot for the amazing recipe.
Kruthi
Hi Neha…Tried this recipe yesterday. My husband loved it 🙂 Next I will make this for entire family 🙂 Thanks for the recipe.
msnehamathur
Thnx a lot for trying Kruthi. I am happy it turned out good for you 🙂
marudhuskitchen
WOW ITS PICTURE PERFECT AND REALLY COLOR FULL
Maria Sisci
oh lovely ive never had this before and such vibrant color haha
Veena Theagarajan
My fav roti.. Super tempting pics
Bhawna
My dad is a big fan of missi roti, thanks for the recipe, as usual awesome pictures.
Tanusree Khandai
These look so tempting. Pinned and making them tonight !
Tanusree Khandai
Hi Neha, I made them for dinner today. They were fantastic ! Thank you so much for the recipe.
Neha
So glad they turned out good for you Tanushree
India's Forums on Food and Drink
These are so amazing, I am going to make them exactly the way you did.
prethika skm
really tempting and lovable clicks ..good post