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    Whisk Affair » Recipes » Indian » Indian Breads » Punjabi Missi Roti

    Published: Dec 6, 2018 | Last Updated On: Jan 14, 2022 by Neha Mathur

    Punjabi Missi Roti

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    Jump to Recipe
    Missi Roti is Chickpea flour flat bread 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 Missi Roti in dhaba style using a Tava. #Indian #Bread #Roti #Recipe #Winter #Healthy

    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.

    Missi roti served on a plate.

    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.

    Dough ingredients added in a bowl.

    Add little water and knead to make a soft dough.

    Soft dough made.

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

    Dough covered and kept.

    Dry roast coriander seeds and cumin seeds until slightly browned.

    Coriander and cumin seeds roasted.

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

    Crushed to make a coarse powder.

    Mix this powder with onion and fresh coriander.

    Powder mixed with onion and coriander.

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

    Divide the dough into equal parts.

    Press the dough ball into the topping mixture.

    Press the dough into topping mixture.

    Keep the topping side down and dust and roll the dough ball to a 4 inch disc.

    Roll to make a 4 inch disc.

    Apply water on the top of the roti.

    Water applied on roti.

    Transfer the roti with the waterside down on the griddle.

    Transfer the roti on the hot 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.

    Upside down griddle.
    Roti cooking on direct flame.

    Turn the griddle and cook the roti for another minute. 

    Griddle turned upside.

    Apply ghee on top and remove it from the griddle.

    Apply ghee on top.

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    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Missi Roti is Chickpea flour flat bread which is a Punjabi speciality and is mostly made during winters in tandoor or clay oven.

    Missi Roti Recipe

    Missi Roti is Chickpea flour flat bread which is a Punjabi speciality and is mostly made during winters in tandoor or clay oven. 
    4.37 from 19 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 333kcal
    Author: Neha Mathur

    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
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    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.

    Notes

    These roties are slightly dry and slathering them ghee or butter makes them soft and easy to chew.

    Nutrition

    Calories: 333kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Sodium: 618mg | Potassium: 392mg | Fiber: 6g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 1.3mg | Calcium: 53mg | Iron: 3.5mg
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    Reader Interactions

    Comments

    1. prethika skm

      April 29, 2014 at 10:01 am

      really tempting and lovable clicks ..good post

      Reply
    2. India's Forums on Food and Drink

      April 29, 2014 at 12:32 pm

      These are so amazing, I am going to make them exactly the way you did.

      Reply
    3. Tanusree Khandai

      April 29, 2014 at 1:04 pm

      These look so tempting. Pinned and making them tonight !

      Reply
      • Tanusree Khandai

        April 30, 2014 at 3:11 am

        Hi Neha, I made them for dinner today. They were fantastic ! Thank you so much for the recipe.

        Reply
      • Neha

        April 30, 2014 at 3:52 am

        So glad they turned out good for you Tanushree

        Reply
    4. Bhawna

      April 29, 2014 at 5:17 pm

      My dad is a big fan of missi roti, thanks for the recipe, as usual awesome pictures.

      Reply
    5. Veena Theagarajan

      April 30, 2014 at 11:43 am

      My fav roti.. Super tempting pics

      Reply
    6. Maria Sisci

      April 30, 2014 at 12:45 pm

      oh lovely ive never had this before and such vibrant color haha

      Reply
    7. marudhuskitchen

      May 07, 2014 at 12:37 pm

      WOW ITS PICTURE PERFECT AND REALLY COLOR FULL

      Reply
    8. Kruthi

      August 17, 2015 at 7:33 am

      Hi Neha…Tried this recipe yesterday. My husband loved it 🙂 Next I will make this for entire family 🙂 Thanks for the recipe.

      Reply
      • msnehamathur

        August 17, 2015 at 2:22 pm

        Thnx a lot for trying Kruthi. I am happy it turned out good for you 🙂

        Reply
    9. Sreela

      April 08, 2017 at 5:16 pm

      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.

      Reply
      • msnehamathur

        April 09, 2017 at 5:33 am

        Hi, It’s the cornflour and not Maize flour. It makes the roties crunchier. from outside.

        Reply
        • Sreela

          April 09, 2017 at 8:40 am

          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.

          Reply
    10. Vahbiz

      January 09, 2019 at 5:12 am

      5 stars
      Thank you for the fantastic recipe.. followed it as is and turned out really awesome. My hubby loved it.

      Reply
      • Neha Mathur

        January 09, 2019 at 8:22 am

        Thnx for trying 🙂

        Reply
    11. Kara

      May 23, 2020 at 11:28 pm

      5 stars
      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)?

      Reply
      • Neha Mathur

        May 24, 2020 at 2:40 am

        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.

        Reply
        • Meenaakashi

          August 26, 2020 at 7:15 am

          corn flour as in makke ka atta? If not avsiable can it be substituted with anything else?

          Reply
          • Neha Mathur

            August 29, 2020 at 12:25 pm

            No, it’s the white cornflour.

            Reply
    12. Sadna

      September 19, 2020 at 12:51 am

      Looks very tempting. Haven’t made it yet. Let you know after making

      Reply
      • Neha Mathur

        September 19, 2020 at 3:20 pm

        Will wait for your review.

        Reply

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