missi roti recipe with step by step photos – tasty and easy to make indian breakfast recipe
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
equipment used: bowl, tawa
, serving plate
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 recipe below
- 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
- 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
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luv it.. 1 of my fav
My all time Fav…Tasty and very colorful 🙂
looks perfect…. goes best with rajasthani delicacies..:)
Yummy & delicious
love this perfect roti, delicious so!!!
Delicious roti.
Love this roti with aloo saag!
Healthy dish! Good one!
Tasty roti, perfectly made!
Healthy alternative for normal rotis. Yummy rotis.
A different kind of roti for me, looks and sounds very delicious 🙂
Missi roti looks yum..I wish our family knew how much we pick our brain to bring variety :))
with all those stuff in there, i'm sure it would taste good enough without any sides!
i love missi roti, never tried with onions:)
Amazing flavors, i am sure it tasted amazing too:)
Lovely Roti… it is looking just great 🙂
A flavorful and wholesome roti..!! Can be enjoyed even without sides..
first time hearing about this Missi Roti. 🙂
Perfect for breakfast..
Oh yumm i have been searching for a recipe which has besan as i have one packet just sitting in my kitchen cupboard . So thank you