missi roti recipe, how to make missi roti recipe

5 from 2 votes
missi roti recipe - punjabi missi roti or flat breads made with whole wheat flour, gram flour and spices.
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missi roti recipe with step by step photos – punjabi missi roti or flat breads made with whole wheat flour (atta), gram flour and spices.

missi roti recipe

missi roti is a north indian speciality and is often made in various homes in the north indian belt. i am sharing this family recipe which i have been making for some years now.

to makes these besan ki roti, the proportion of whole wheat flour to besan added varies from family to family. we always use a 2:1 proportion of both whole wheat flour and gram flour respectively. we always add onions. with onions the rotis taste good. if you do not want to add onions, then you can add fenugreek leaves, spinach or grated veggies like carrots or beetroot.

i have already shared a variation of missi roti made with fenugreek leaves – methi missi roti. other similar recipes are:

missi roti can be served with a dal, aloo sabzi, matar sabzi or even a mango pickle or curd or butter. i usually make the rotis for breakfast and serve with mango pickle. these rotis have to be served hot as on cooling they become slightly dense.

if you are looking for more roti varieties then do check:

missi roti recipe
5 from 2 votes
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missi roti recipe

missi roti recipe - punjabi missi roti or flat breads made with whole wheat flour, gram flour and spices.
course breakfasts
cuisine north indian, punjabi
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

  • 2 cups whole wheat flour (atta) or 240 grams whole wheat flour
  • 1 cup besan (gram flour) or 100 grams besan
  • 1 teaspoon ajwain (carom seeds)
  • 1 to 2 green chilies, finely chopped (hari mirch)
  • 50 grams onion, finely chopped or ⅓ cup finely chopped onions
  • 1 pinch asafoetida (hing)
  • 1 teaspoon salt
  • 3 teaspoon oil
  • ⅔ to ¾ cup water or add as required
  • oil as required while roasting

how to make recipe

making dough for missi roti

  1. take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.

  2. add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. mix very well.

  3. then add ½ cup water. begin to mix and knead the dough.
  4. add more water as required and knead to a smooth soft dough. 

  5. i overall added ¾ cup water. the amount of water required depends on the quality of flour. so you can add 2/3 to ¾ cup water or more if required.

  6. allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

rolling missi roti

  1. take the dough ball on the rolling board. 

  2. dust some dry wheat flour on both sides of the ball.

  3. roll to a circle of about 5 to 6 inches. 

  4. sprinkle some more flour if required while rolling. roll to medium thick rotis.

making missi roti

  1. place the roti on a hot tawa. the tava should be hot and not at a low temperature.
  2. when the base is partially cooked, flip the roti.
  3. spread some ghee or oil on the partly cooked part.
  4. when the second side is cooked and brown spots can be seen, then flip again. spread some ghee or oil on this side too. flip again.
  5. press the edges with a spatula so that the sides are also cooked well.
  6. flip once or twice more, so that the missi roti is evenly cooked. also do not cook too much as then the rotis will become dense.

  7. serve the missi rotis immediately or place them in a roti basket or a casserole and serve warm. make rotis this way and stack them up in a roti basket or casserole.
  8. serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.

recipe notes

for kids reduce green chilies or skip them.

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how to make missi roti recipe

1. take 2 cups whole wheat flour (240 grams), 1 cup besan/gram flour (100 grams), 1 tsp carom seeds/ajwain, a pinch of asafoetida and 1 tsp salt in a mixing bowl or a pan.

flour for missi roti recipe

2. add ⅓ cup finely chopped onion, 1 to 2 green chilies (finely chopped) and 3 tsp oil.

onions for missi roti recipe

3. mix very well.

flour for making missi roti recipe

4. then add ½ cup water.

water for preparing missi roti recipe

5. begin to mix and knead the dough.

dough for making missi roti recipe

6. add more water as required and knead to a smooth soft dough. overall i added ¾ cup water. the amount of water required depends on the quality of flour. so you can add ⅔ to ¾ cup water or more if required. if dough becomes sticky, then then add some more flour. if the dough looks dry, then add a bit of water.

dough for missi roti recipe

7. allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

dough for missi roti recipe

making missi roti

8. take the dough ball on the rolling board. dust some whole wheat flour on both sides of the ball.

making punjabi missi roti recipe

9. roll to a circle of about 5 to 6 inches. sprinkle some more flour if required while rolling. roll to medium thick rotis.

making punjabi missi roti recipe

10. place the roti on a hot tawa.  the tawa should be hot and not at a low temperature.

making punjabi missi roti recipe

11. when the base is partially cooked, flip the roti.

making punjabi missi roti recipe

12. spread ½ to 1 tsp or oil on the partly cooked part. we always use oil while roasting missi rotis. but you can use ghee also.

making punjabi missi roti recipe

13. when the second side is cooked and brown spots can be seen, then flip again. spread some ½ to 1 tsp oil on this side too.

making punjabi missi roti recipe

14. flip again.

frying roti - punjabi missi roti recipe

15. press the edges with a spatula so that the sides are also cooked well.

making missi roti recipe

16. flip once or twice more, so that the roti is evenly cooked.

making missi roti recipe

17. serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. make rotis this way and stack them up in a roti basket or casserole.

missi roti recipe

18. serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.

punjabi missi roti recipe, missi roti recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


9 thoughts on “missi roti recipe, how to make missi roti recipe

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  1. very nice recipe

    • thanks aks

  2. Nice n easy recipe…thank you for sharing

    • welcome monalisa 🙂

  3. My first search of Alu Capsicum further made me to stop in your Missi Roti. Thanks for both the recipes. I will surely try. Both have a combination too…!

    • Welcome S.Ram.

  4. Missi roti is yummyyy

  5. Lovely. We usually make them at home. when there is any moong daal left in refrigerator we usually add it to the missi roti and the result is good. Please do try it too.i agree adding onions as they make it more tasty.

    • thanks harismrat 🙂 thats a good way to use moong lentils. I will try. Sometimes i add chana dal and the taste is good with chana dal too.