Missi roti is a flavorful Indian flatbread made by combining wheat flour and gram flour (besan), seasoned with spices like cumin, coriander, turmeric, and red chili powder. It’s enriched with chopped onions, green chilies, and fresh coriander, then cooked on a griddle with ghee or oil until golden brown. The result is a delicious, slightly crispy, and aromatic bread that pairs wonderfully with various curries or can be enjoyed on its own with yogurt or pickles.
Here’s a detailed recipe for making delicious missi roti:
Ingredients:
- 1 cup wheat flour
- 1 cup gram flour (besan)
- 1/2 cup finely chopped onions
- 1/4 cup chopped fresh coriander leaves
- 2-3 finely chopped green chilies (adjust according to spice preference)
- 1 teaspoon grated ginger
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- Salt to taste
- Water (as needed)
- Ghee or oil for cooking
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine wheat flour, gram flour, chopped onions, coriander leaves, green chilies, grated ginger, red chili powder, turmeric powder, coriander powder, cumin seeds, and salt.
- Mix all the ingredients well. Gradually add water and knead the mixture into a soft and smooth dough. Add water as needed to achieve the right consistency. Let the dough rest for about 15-20 minutes, covered with a damp cloth.
- Divide and Roll:
- After resting, divide the dough into equal-sized portions. Take one portion and roll it into a ball. Flatten the ball slightly between your palms.
- Rolling Missi Roti:
- Heat a tawa (griddle) or a non-stick skillet on medium heat.
- Take a portion of the dough and place it on a lightly floured surface or a clean, dry kitchen countertop.
- With a rolling pin, roll out the dough into a circular shape, about 6-7 inches in diameter. Dust with dry flour as needed to prevent sticking.
- Cooking Missi Roti:
- Place the rolled roti onto the heated tawa or skillet. Cook for a minute or until you see bubbles forming on the surface.
- Flip the roti using a spatula. Spread a little ghee or oil on the cooked side.
- Flip it again and spread ghee or oil on the other side. Press the edges gently with a spatula to ensure even cooking.
- Cook until Done:
- Cook both sides until golden brown spots appear, and the roti is cooked evenly.
- Remove from the tawa and place it in a casserole dish or cover it with a cloth to keep it warm.
- Repeat the process with the remaining portions of the dough.
- Serve Hot:
- Serve missi roti hot with a dollop of butter and your choice of accompaniments like yogurt, pickle, or any curry of your liking.
Missi roti is best enjoyed fresh and hot off the griddle!
Feel free to adjust the spices and herbs according to your taste preferences. Enjoy your homemade missi roti!
