Missi Roti is a spiced flatbread prepared with chickpea flour/besan that is quite popular in Rajasthan and Punjab. Serve with a dollop of homemade butter or ghee. Here is how to make it.
Try a few more India flatbreads that will make your meals even better – Khamiri Roti, Tandoori Roti, Bakarkhani Roti, Masala Jowar Roti and Bajre Ki Roti.
About This Recipe
Missi Roti is a North Indian flatbread prepared with chickpea flour, onions, ginger, kasuri methi and a few everyday spices. It is quite popular in Punjab and Rajasthan, especially on the road side dhabas.
Add a dollop of homemade ghee on Missi roti and serve along with North Indian dal or curry of your choice. You can skip the topping and make a simple version of missi roti as well.
Ingredients
Flour – Besan is the star ingredient of this Indian bread, which imparts a nutty flavour to the same. To add more taste and texture, we have also added whole wheat and all purpose flour to it.
It also has corn flour, that gives it a nice crunch.
Spice powders – Missi roti is spiced with basic spice powders such as turmeric powder and red chilli powder.
Others – Baking powder, kasuri methi, salt, oil, carom seeds, ginger and green chillies are a few other ingredients required to make missi roti.
Baking powders makes it soft from inside while keeping it crunchy from the outside.
Adjust the green chillies depending upon your taste.
Topping – This spiced flatbread is topped with onion, coriander seeds, cumin seeds, fresh coriander and ghee that adds a nice bite and taste in the roti.
Serving Suggestions
Missi roti can be served with currie such as pitod ki sabzi, amrood ki sabzi, dahi wale gatte, panchmel dal or any other curry/dal you prefer. It can also be served in your festive or special occasions meal.
Storing Suggestions
Missi Roti tastes the best when served hot. Leftovers can be stored covered in a foil or a covered container for about a day at room temperature. As it has gram flour, it remains soft for a long time and can be reheated on tawa again before serving.
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.
prethika skm
really tempting and lovable clicks ..good post
India's Forums on Food and Drink
These are so amazing, I am going to make them exactly the way you did.
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
Bhawna
My dad is a big fan of missi roti, thanks for the recipe, as usual awesome pictures.
Veena Theagarajan
My fav roti.. Super tempting pics
Maria Sisci
oh lovely ive never had this before and such vibrant color haha
marudhuskitchen
WOW ITS PICTURE PERFECT AND REALLY COLOR FULL
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 🙂
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.
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 🙂
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.
Sadna
Looks very tempting. Haven’t made it yet. Let you know after making
Neha Mathur
Will wait for your review.