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

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:

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methi missi roti recipe
methi missi roti - a traditional north indian flat bread made with whole wheat flour, gram flour, fenugreek leaves and spices.
RECIPE TYPE: breakfast, brunch
CUISINE: north indian
SERVES: 10-12 rotis
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 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
  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
substitute 1 cup fresh spinach or 4 tbsp kasuri methi/dry fenugreek leaves if fresh methi leaves are unavailable.

{ 21 Responses }

  1. says

    Tried this with black eyed bean curry and the moong dal pakoras from your blog and tomato rice and it was a hit ! Am a non veg and your recipies have saved me when I have pure veg guests.. The rotis were soft and very delicious! Our guests relished everything! Thank you!

  2. ria says

    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 ..


    • says

      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.

  3. says

    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?

    • says

      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.

  4. gerard says

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

    Much obliged.

    • says

      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.