methi missi roti

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Methi missi roti is a traditional North Indian flatbread made with whole wheat flour, gram flour (chickpea flour), fenugreek leaves and spices.

methi missi roti

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). I have also shared recipes of Jowar roti and Bajra roti.

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

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 lemon pickle. They also make a nice picnic food or travel lunch.

methi missi roti recipe

Few more roti varieties for you!

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methi missi roti

Methi Missi Roti

5 from 2 votes
Methi missi roti is a traditional North Indian flatbread made with whole wheat flour, gram flour, fenugreek leaves and spices.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins

Cuisine North Indian
Course: Breakfast, Brunch

Servings 10 to 12 rotis
Units

Ingredients

  • 1 cup fresh methi leaves (fenugreek leaves tightly packed)
  • 2 cups whole wheat flour
  • 1 cup besan (gram flour or chickpea flour)
  • 1 green chili - finely chopped
  • 1 medium sized onion, finely chopped
  • ½ teaspoon ajwain (carom seeds)
  • ½ teaspoon red chili powder
  • ½ teaspoon Garam Masala Powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon salt or as required
  • ½ to ¾ cup water
  • 2 teaspoon oil or ghee to be added to the dough
  • some oil or ghee for frying the rotis

Instructions

kneading dough

  • Rinse and chop the methi leaves finely.
  • Mix the flours, salt, spices and spice powders.
  • Now stir in the chopped onion, green chili and methi leaves. Mix everything well.
  • Add little water and start to knead into a dough.
  • Since the methi leaves also release water, it helps if the dough is kneaded with less water first.
  • If all the water is added at once, the dough may end up being sticky.
  • Add some more water if required.
  • Let the dough rest for 15-20 minutes.

making methi ki missi roti

  • Now take medium sized balls from the dough.
  • Dust the work surface lightly with flour and roll into a medium sized round like chapatis.
  • Place the rolled roti on a hot tava or griddle and cook one side.
  • When one side is half cooked, flip and cook the other side.
  • Smear some oil or ghee on both sides and cook the rotis till browned and cooked.
  • Stack in a roti basket.
  • 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 Info Approximate values

Nutrition Facts
Methi Missi Roti
Amount Per Serving (3 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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28 Comments

  1. I really like ur recipes so much.I dont take tension before cooking anything because of ur recipes

  2. Hi.
    I luv ur recipes. Plz tell me which brand of kasuri methi is good. I have used MDH brand but it is full of dirt .

    1. mdh has that issue. once i got it and i had to throw away everything. last time i bought organic kasuri methi.

  3. Hi gud day I’m frm South Africa and was browsing thru your recipe collection. I really liked the recipe for methi roti.Can u pls tell me if I can use plain flour and also can I braise the methi leaves a little. Is there anyway to get rid of bitterness. I dnt mind that but have two sons and want them to enjoy it they dnt like the bitterness. Thk u for a lovely site.

    1. hi salima, yes you can use plain flour. you can even lightly saute the methi leaves. what i would suggest is to that chop the methi leaves. then sprinkle some salt over it. mix very well and keep for 10 to 15 minutes. then squeeze the leaves. this will remove the bitter juices. and then add the leaves to the dough.

  4. 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!

  5. wow very very delicious and flavorful methi missi roti 🙂 looks yummy and fantastic clicks dear !!

  6. 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

    1. 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.

  7. 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?5 stars

    1. 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 roti shared on the blog.

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

    Much obliged.

    1. 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.

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

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

  11. 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.

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

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

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

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