missi roti - how to make punjabi missi roti

missi roti

Missi roti is an Indian flatbread made with a combination of gram flour and wheat flour and seasoned with Indian spices.

I first tasted this roti was at my friend’s house. She served it with dal makhani and jeera aloo. It tasted wonderful. I searched the internet for the recipe and found many recipes for missi roti. I made a few changes to the basic recipe but otherwise, I have followed the same recipe.

Usually, I make roti or chapati at night which becomes boring when done on a regular basis. So for a change, I started trying different versions and this missi roti is one among them. This was a change from our normal roti and was welcomed by everyone in the family.

One important point while making missi roti is that you should cook it in medium flame. Keep pressing it and cook on both sides so that the roti is cooked well. Otherwise, there will be a raw taste of besan or gram flour which will ruin the entire taste of the roti.

Let us see how to make missi roti with step by step pics.

Other roti and paratha recipes onion paratha, paneer paratha, sindhi koki roti, khastha roti, akki roti and many others.

Missi roti recipe

basic info

recipe name: missi roti
preparation time: 10 mins
cooking time: 20 mins
recipe type: breakfast, snack
cuisine: punjabi, north indian
serves: 3

ingredients

wheat flour or atta – 1 cup
gram flour or besan or kadalamavu – 1 cup
onion – 1 finely chopped
green chili – 1 finely chopped
turmeric powder – 1/4 teaspoon
coriander leaves – 1 tablespoon finely chopped
carom seeds or ajwain – 1/2 teaspoon
anardana or pomegranate seeds – 1 teaspoon
salt – 1/2 teaspoon
curd or yogurt – 2 tablespoons
water – as required
ghee or oil – for frying

How to make punjabi missi roti with step by step pictures

1. Sift both the flours together. In a wide mouthed bowl, add wheat flour, gram flour, carom seeds, and mix well. To this add chopped onion, green chilly, turmeric powder, coriander leaves, pomegranate seeds, and salt. Mix everything well. Add curd or yogurt and mix well.

2. Slowly add water little by little, and knead it to form a soft firm dough just like we make paratha dough.

3. Cover the dough with a muslin cloth and leave it aside for 10 – 15 minutes. After 10 – 15 minutes, take the dough add 1 teaspoon of oil and knead it once more.

4. Divide the dough into equal sized balls.

5. Take each ball, slightly flatten it with your palms and just like patties. Take 1/2 cup of wheat flour in a plate for dusting. Take a flattened ball, dust it in wheat flour, so that all the sides get coated with wheat flour. Place it on a rolling board. Roll it into a slightly thick circle or roti with a roller and pin.

6. Heat tawa on medium flame, grease with oil. When the tawa is hot enough, put the circled dough onto the tawa. Cook on medium flame until small bubbles start appearing on the upper surface.

7. Then slowly flip it to the other side and reduce the flame to low. Apply oil or ghee on the upper surface. Let it get cooked on that side also.

8. Again flip it, increase the flame to medium and apply ghee or oil on the upper surface. Again repeat the flip and cook process without applying ghee or oil until golden brown spots appear on the surface. Transfer the roti to a serving plate.

9. Repeat the same steps with the rest of the balls.

10. Serve missi roti hot with any curry of your choice or with dal tadka, aloo palak, or with lauki ki sabzi.

missi roti

missi roti recipe below

Missi roti recipe

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

missi roti - tasty roti made with a combination of wheat flour, gram flour, and other spices.

Author: Lisha Aravind

Recipe type: Breakfast

Cuisine: North Indian

Serves: 3

Ingredients

wheat flour or atta - 1 cup
gram flour or besan or kadalamavu - 1 cup
onion - 1 finely chopped
green chili - 1 finely chopped
turmeric powder - ¼ teaspoon
coriander leaves - 1 tablespoon finely chopped
carom seeds or ajwain - ½ teaspoon
anardana or pomegranate seeds - 1 teaspoon
salt - ½ teaspoon
curd or yogurt - 2 tablespoons
water - as required
ghee or oil - for frying

Method

Sift both the flours together. In a wide mouthed bowl, add wheat flour, gram flour, carom seeds, and mix well. To this add chopped onion, green chilly, turmeric powder, coriander leaves, pomegranate seeds, and salt. Mix everything well. Add curd or yogurt and mix well.
Slowly add water little by little, and knead it to form a soft firm dough just like we make paratha dough.
Cover the dough with a muslin cloth and leave it aside for 10 - 15 minutes. After 10 - 15 minutes, take the dough add 1 teaspoon of oil and knead it once more.
Divide the dough into equal sized balls.
Take each ball, slightly flatten it with your palms and just like patties. Take ½ cup of wheat flour in a plate for dusting. Take a flattened ball, dust it in wheat flour, so that all the sides get coated with wheat flour. Place it on a rolling board. Roll it into a slightly thick circle or roti with a roller and pin.
Heat tawa on medium flame, grease with oil. When the tawa is hot enough, put the circled dough onto the tawa. Cook on medium flame until small bubbles start appearing on the upper surface.
Then slowly flip it to the other side and reduce the flame to low. Apply oil or ghee on the upper surface. Let it get cooked on that side also.
Again flip it, increase the flame to medium and apply ghee or oil on the upper surface. Again repeat the flip and cook process without applying ghee or oil until golden brown spots appear on the surface. Transfer the roti to a serving plate.
Repeat the same steps with the rest of the balls.
Serve missi roti hot with any curry of your choice