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Take whole wheat flour (atta), gram flour (besan), carom seeds (ajwain), asafoetida (hing) and salt in a mixing bowl.
Add finely chopped onions, finely chopped green chilies and oil.
Mix very well with a spoon.
Next, add water.
Mix and begin to knead the dough.
Knead to a smooth, soft dough. To know more, swipe up!
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Allow the dough to rest for 10 minutes and then make medium-sized balls.
Place a dough ball on the rolling board. Dust both sides with some flour.
Roll to a medium to medium-thick roti of 5 to 6 inches.
Place the missi roti on a tawa on medium-high to high heat. To know more, swipe up!
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When the base is partially cooked, flip the roti and spread some oil on it. To know more, swipe up!
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When the second side is cooked and brown spots can be seen, then flip again. Spread some oil on this side too.
Flip again and press the edges with a spatula, so that the sides are also cooked well.
Flip once or twice more, so that the missi roti is evenly cooked and has dark brown spots on it.
Place them in a roti basket or a casserole before serving. To know more, swipe up!
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Serve missi roti hot or warm with any veggie dish, dal, pickle, curd or butter. For more recipes, visit vegrecipesofindia.com
Get The Recipe