missi roti

Missi roti recipe with step by step photos – Punjabi missi roti or flatbreads made with whole wheat flour, gram flour (chickpea flour) and spices. A vegan 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.

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missi roti recipe

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.

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.

How to make missi roti

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 roti. 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

More roti varieties

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Missi Roti

5 from 5 votes
These Punjabi missi roti are flatbreads made with whole wheat flour, gram flour and spices.
missi roti recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:breakfasts
Cuisine:north indian,punjabi
Diet:vegetarian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

  • 2 cups whole wheat flour or 240 grams whole wheat flour
  • 1 cup besan (gram flour or chickpea flour) or 100 grams
  • 1 teaspoon ajwain (carom seeds)
  • 1 to 2 green chilies, finely chopped
  • 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

Instructions

making dough

  • Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
  • Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.
  • Then add ½ cup water. Begin to mix and knead the dough.
  • Add more water as required and knead to a smooth soft dough. 
  • 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.
  • Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

rolling missi roti

  • Take the dough ball on the rolling board. 
  • Dust some dry wheat flour on both sides of the ball.
  • Roll to a circle of about 5 to 6 inches. 
  • Sprinkle some more flour if required while rolling. Roll to medium thick rotis.

making missi roti

  • Place the roti on a hot tawa. The tava should be hot and not at a low temperature.
  • When the base is partially cooked, flip the roti.
  • Spread some ghee or oil on the partly cooked part.
  • 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.
  • Press the edges with a spatula so that the sides are also cooked well.
  • Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.
  • 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.
  • Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.

Notes

For kids reduce green chilies or skip them.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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15 comments/reviews

  1. Hi Dassana
    I tried your recipe today. I added amchoor powder and grated ginger in addition to ingredients mentioned in your recipe. The taste was super delicious. Thank you for sharing the recipe.

    • hi joji, thanks for the feedback and for sharing the variations you made in the missi roti recipe. easily both amchur powder and ginger can be added. in fact different indian herbs & spices can be added. welcome and happy cooking.

  2. Hi Dassana ! This missi roti came out delicious!! I served it with bharwa bhindi and plain curd . Superb!! Thanks a ton for sharing ????????!!5 stars

    • hi angela, thanks for sharing this feedback and the rating too. missi roti with bharwan bhindi and curd is a very good combination. most welcome and happy cooking.

  3. Excellent n yum recepie. V easy to make and taste equally good….????5 stars

    • thank you for the review and rating on missi roti recipe.

  4. very nice recipe5 stars

    • thanks aks

  5. Nice n easy recipe…thank you for sharing5 stars

    • welcome monalisa 🙂

  6. 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.

  7. Missi roti is yummyyy

  8. 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.