methi missi roti
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5 from 2 votes

methi missi roti

methi missi roti recipe - a traditional north indian flat bread made with whole wheat flour, gram flour, fenugreek leaves and spices.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: breakfasts, brunch
Cuisine: north indian
Servings: 10 to 12 missi rotis
Author: Dassana Amit


  • 1 cup fresh methi leaves (fenugreek leaves tightly packed)
  • 2 cups whole wheat flour (atta)
  • 1 cup besan (gram flour)
  • 1 green chili (hari mirch) - finely chopped
  • 1 medium sized onion, finely chopped
  • ½ teaspoon ajwain (carom seeds)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon garam masala powder
  • ¼ teaspoon turmeric powder (haldi)
  • 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


kneading dough for methi missi roti

  • 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 missi rotis till browned and cooked.
  • stack in a roti basket.
  • 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.


Serving: 3g