Missi Roti Recipe

Ingredients

For the Dough:

• 1 cup whole wheat flour (atta)

• 1/2 cup gram flour (besan)

• 1 small onion, finely chopped

• 2 green chillies, finely chopped

• 1 tsp carom seeds (ajwain)

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1/2 tsp cumin seeds or cumin powder

• 2 tbsp chopped fresh coriander (optional)

• 1 tbsp ghee or oil (for mixing into dough)

• Salt to taste

• Water as needed for kneading

For Cooking:

• Ghee or oil, for roasting

Instructions

1. Prepare the Dough:

• In a large mixing bowl, combine whole wheat flour, besan, chopped onions, green chillies, coriander, and all the spices.

• Add ghee/oil and mix with your fingers until the flour mixture becomes crumbly.

• Gradually add water and knead into a medium-soft dough (not too tight or too sticky).

• Cover and let it rest for 10–15 minutes.

2. Roll the Rotis:

• Divide the dough into equal-sized balls.

• Lightly flour the surface and roll each ball into a round or rustic shape, about 6–7 inches in diameter. Don't worry if it's not perfectly round — that’s the charm of missi roti.

3. Cook the Rotis:

• Heat a tawa or skillet over medium heat.

• Place the rolled roti on the hot tawa and cook for about 30 seconds, then flip.

• Apply ghee/oil on both sides and cook until golden brown spots appear and it puffs slightly.

• Press gently with a spatula to ensure even cooking.

Serve Hot!

• Serve Missi Roti hot with curd (dahi), mango pickle, butter, or curries like rajma, chole, or dal makhani.

• It also goes great with sarson ka saag or baingan bharta for a traditional Punjabi meal.