Missi roti recipe – A popular Punjabi roti recipe with a combination of gram flour, whole wheat flour, and spices. No onion no garlic Missi roti recipe with full video and step-by-step pictures.
Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi.
We can pair this with any North Indian-style gravy or a simple dal. I tasted missi rotis in dhabas when we did a road trip from Delhi to Haridwar a few years back. Also, I tasted this in Jaipur many years back. They serve mini missi rotis, smeared with a generous dollop of butter on the top. It comes out soft but personally I feel, it should be served hot. I have posted a video on methi missi roti recipe in Jeyashris kitchen.
Also check out, how to make soft phulkas, Homemade stove -top Garlic naan, Aloo kulcha recipe , and Peshwai naan.
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- In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.
- Mix well and add water little by little and make a smooth dough.
- Add 1 tsp of oil and spread it over.
- Keep this covered for 10 minutes
- Make equal lemon sized balls.
- Take one dough ball and dust it with dry atta. You can use rice flour as well.
- Roll this into a roti.
- I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.
- Place the rolled roti on a hot tawa.
- Cook on both sides.
- Take out and show it on open flame for 2-3 seconds.
- This step is to give a dhaba style tandoor touch.
- Apply butter on both sides.
- Serve hot.
- Repeat the same for the rest of the dough.
- Missi roti tastes well with simple dal or any paneer sabzi.
Missi Roti recipe
Ingredients
- ¾ cup gram flour | besan| kadalaimaavu
- ½ cup whole wheat flour
- 1 tsp cumin seeds
- ¼ tsp ajwain seeds | omam
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp kasoori methi
- 3 tbsp coriander leaves
- Salt as needed
- 1 tsp oil
- Water to knead the dough
- Butter or ghee to spread on the roti
Instructions
- In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.
- Mix well and add water little by little and make a smooth dough.
- Keep this covered for 10 minutes
- Make equal lemon sized balls.
- Take one dough ball and dust it with dry atta. You can use rice flour as well.
- Roll this into a roti.
- I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.
- Place the rolled roti on a hot tawa.
- Cook on both sides.
- Take out and show it on open flame for 2-3 seconds.
- This step is to give a dhaba style tandoor touch.
- Apply butter on both sides.
- Serve hot.
- Repeat the same for the rest of the dough.
- Missi roti tastes well with simple dal or any paneer sabzi.
