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methi missi roti recipe, how to make punjabi missi roti recipe

by dassana amit updated February 25, 2014

methi missi roti: punjabi methi missi roti

here’s a traditional punjabi recipe of missi roti in which i have added methi/fenugreek leaves. you can make missi roti without methi also, but adding these fresh methi leaves, does make the rotis more packed with nutrition and they taste good too.

i use a lot of greens in the food that i make at home. some methi or spinach always gets added to pulaos, dal or rotis.

i am often asked what is the difference between missi roti and thepla. there is not much difference except for the proportion of wheat flour and besan used. thepla is also made with other flours like pearl millet flour (bajra flour) and jowar flour (sorghum flour).

if living outside india, you may not be able to find fresh fenugreek leaves. in this case, add spinach leaves or add dry fenugreek leaves (kasuri methi). proportion mentioned below in the recipe notes.

i made the whole dough in kitchenaid, hence did not take all the step by step pics.

methi missi roti recipe in kitchenaid

if you have a kitchenaid, then trust me….. making roti dough is a breeze in kitchenaid. no messy hands, no flour flying here and there and a clean work surface.

after we got the kitchenaid, i make all the dough kneading in it be it roti, poori and breads.

methi missi roti can be even packed for a tiffin lunch or snack with some mango pickle or lime pickle. they also make a nice picnic food or travel lunch.

methi missi roti recipe

if you are looking for more punjabi recipes then do check aloo paratha, paneer butter masala, kadai paneer, punjabi kadhi and punjabi dum aloo.

methi missi recipe details below:

5.0 from 1 reviews

methi missi roti recipe
 
Prep time
Cook time
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methi missi roti – a traditional north indian flat bread made with whole wheat flour, gram flour, fenugreek leaves and spices.
Author:
Recipe type: breakfast, brunch
Cuisine: north indian
Serves: 10-12 rotis
Ingredients
  • 1 cup fresh methi/fenugreek leaves tightly packed
  • 2 cups whole wheat flour/atta
  • 1 cup besan/gram flour
  • 1 green chili, finely chopped
  • 1 medium sized onion, finely chopped
  • ½ tsp carom seeds/ajwain
  • ½ tsp red chili powder/lal mirch powder
  • ½ tsp garam masala powder
  • ¼ tsp turmeric powder/haldi
  • ½ tsp salt or as required
  • ½ to ¾ cup water
  • 2 tsp oil or ghee to be added to the dough
  • some oil or ghee for frying the rotis
Instructions
  1. rinse and chop the methi leaves finely.
  2. mix the flours,salt, spices and spice powders.
  3. now stir in the chopped onion, green chili and methi leaves.
  4. mix everything well.
  5. add little water and start to knead into a dough.
  6. since the methi leaves also release water, it helps if the dough is kneaded with less water first.
  7. if all the water is added at once, the dough may end up being sticky.
  8. add some more water if required.
  9. let the dough rest for 15-20 minutes.
  10. now take medium sized balls from the dough.
  11. dust the work surface lightly with flour and roll into a medium sized round like chapatis.
  12. place the rolled roti on a hot tava or griddle and cook one side.
  13. when one side is half cooked, flip and cook the other side.
  14. smear some oil or ghee on both sides and cook till browned and cooked.
  15. stack in a roti basket.
  16. serve methi missi roti hot or warm with mango pickle, yogurt or white butter
Notes
substitute 1 cup fresh spinach or 4 tbsp kasuri methi/dry fenugreek leaves if fresh methi leaves are unavailable.
Nutrition Information
Serving size: 3-4

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{ 17 comments… read them below or add one }

Manjula Bharath February 25, 2014 1

wow very very delicious and flavorful methi missi roti :) looks yummy and fantastic clicks dear !!

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dassana amit February 25, 2014 2

thanks manjula

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ria August 6, 2013 3

Hello Dassana,

I also use Kitchenaid for making dough but sometimes it gets very sticky..
Can you make a post about how to knead dough using Kitchenaid ..

Thanks

Reply

dassana August 7, 2013 4

hi ria. its on my mind to make a post on using kitchenaid to make dough. when i knead the dough does not become sticky. i would suggest to add water in parts when kneading. will write the post in some time.

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Laura Plumb June 1, 2013 5

Thank you for this gorgeous recipe. I am growing Fenugreek in California to have the leaves fresh. But do you ever make your Rotis gluten free?

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dassana June 1, 2013 6

hi laura. we do make rotis and flat breads gluten free in india. there are flat breads made with millet flours, chickpea flour and even rice flour. millet flours used are finger millet, pearl millet, sorghum and even barley. google search will give you results on making these. i only have pearl millet rotis on the blog.

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gerard April 30, 2013 7

Hola, wonderful recipe! Kindly advise the best way to keep these rotis for future use, say 1 week. Refrigerated? Frozen?

Much obliged.

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dassana April 30, 2013 8

hi gerard. usually the dough can be refrigerated for 3-4 days. i have never kept whole wheat dough in the freezer, so i don’t know how the dough will behave once its thawed. my suggestion would be following. half cook the parathas and place them in a ziplock bag or in boxed container. keep in the freezer. when you want to make them, thaw and then pan fry the parathas till fully cooked. i had seen this technique on television. i think you can freeze the half cooked parathas for more than a week.

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gerard May 1, 2013 9

Yes, that works, gracias.

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Sowmya March 14, 2013 10

so aromatic and so flavorful!!! love the addition of methi… and the pictures are picture perfect

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Mallika March 6, 2013 11

Lovely looking missi rotis. Beautiful!

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Radhika Vasanth March 2, 2013 12

Fresh homegrown methi finds a place in most of the meals I make. This is something I would love to make.

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Anamika | madcookingfusions March 1, 2013 13

yummy…I love methi leaves and add these to my dough regularly, kids also enjoy having it. Will add onions with methi leaves next time.

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radha March 1, 2013 14

I do not add onions. Will try that. But does it not make rolling a little difficult?

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dassana March 1, 2013 15

no it does not. if the onions are chopped finely, rolling the rotis are very easy.

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chinmayie @ love food eat March 1, 2013 16

Delicious! I add methi to my chapati and rotti all the time. I love the flavor it adds to everything.

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aparna February 28, 2013 17

methi cooked really well ! some times i wont get it like this ! urs fabulous !

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