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Potato coins with cheese dip

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Missi Roti

Missi Roti (मिस्सी रोटी) is one of the most popular and delicious flatbread of North Indian Cuisine made with a combination of wheat flour and chickpea flour. Indian bread has many variations and versatile. Missi roti is one of them. It is a speciality of Rajasthani and Punjabi cuisine. Chick flour or besan is the most important ingredient to make this roti more authentic. Besan makes this roti healthy and unique.

Missi Roti recipe can be prepared at home by using some easily available ingredients such as wheat flour, red chili powder, coriander powder, kasuri methi, ajwain and salt. To give an authentic texture apply desi ghee at the time of serving. Adding ghee to this roti will make its taste and aroma more noticeable. It makes roti soft and easy to chew.

Missi Roti

The proportion of besan and whole wheat flour depends on you. The equal amount of besan and wheat flour can be used. You may add chopped fenugreek leaves, spinach, green chilli and ginger to make more aromatic and delicious. You may skip these ingredients and make simple plain roties with wheat flour and besan. Cook the missi roti exactly like you cook any normal roti. In restaurants and wedding, missi roti is made in tandoor but you can make it easily on your stove top at home.

Missi roti can be paired with any choice of curry. It can be served with pickle and curd.

Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:

1.5 cups whole wheat flour
3/4 cup besan (chickpea flour)
½ tsp. turmeric powder
¼ tsp. red chilli powder
½ tsp. coriander powder
½ tsp. ajwain
Salt to taste
1 tsp. kasuri methi

Instructions:

Take atta (whole wheat flour) and besan (chick flour) in a mixing bowl.
Add all spices turmeric powder, red chilli powder, coriander powder, ajwain and salt. Crush kasuri methi with your palm and add.


Combine well and knead into a soft and smooth dough using enough water.


Cover the dough and set aside for 15 minutes.
Make a ball from the dough.


Roll it into a regular roti form with the help of dry flour.


Heat a tawa on medium flame.
Transfer the roti on tawa and cook from one side.


Then flip and cook from other side until little brown spots appear.


Remove from tawa and cook the roti directly on flame with the help of tong. Cook from both sides until it become crispy.


Apply ghee over it.


Repeat the rolling and cooking process with the rest of dough.
Serve with your choice of curry.

Tips:

  • If you prefer, you can add fresh fenugreek leaves in place of kasuri methi.
  • The proportion of besan and whole wheat flour depends on you. You can add besan more or less.
  • You can add some curd or ghee in the flour while kneading. It makes roti more crispy and soft.
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