easy missi roti recipe | punjabi style roti | how to make missi roti
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 7 roti
- Category: roti
- Cuisine: north indian
Ingredients
- 1¼ cup wheat flour / atta
- ¾ cup besan / gram flour
- ¼ tsp turmeric
- ½ tsp pepper (crushed)
- ¼ tsp ajwain / carom seeds
- ½ tsp aamchur
- pinch hing / asafoetida
- 1 tsp kasuri methi
- ½ tsp ginger garlic paste
- 1 chilli (finely chop)
- ½ onion (finely chopped)
- 2 tbsp coriander (finely chopped)
- ½ tsp salt
- water (for kneading)
- wheat flour (for dusting)
- oil or ghee (for roasting)
Method
- firstly, in a large mixing bowl take 1¼ cup wheat flour and ¾ cup besan.
- also add ¼ tsp turmeric, ½ tsp pepper, ¼ tsp ajwain, ½ tsp aamchur, pinch hing, 1 tsp kasuri methi, ½ tsp ginger garlic paste, 1 chilli.
- additionally add ½ onion, 2 tbsp coriander and ½ tsp salt.
- mix well making sure the spices are combined well.
- further, add water as required and knead the dough.
- knead to smooth and soft dough adding a tsp of oil.
- now pinch a medium sized ball dough, roll and flatten it.
- also, dust with some wheat flour.
- further, roll it in a slightly thick circle like chapati or paratha.
- now on a hot tawa, place the rolled roti and cook for a minute.
- when the base is partly cooked, flip and cook the other side.
- also brush oil / ghee and press slightly.
- further, flip again once or twice till both the sides are cooked properly.
- finally, serve missi roti with veg kadai, raita and pickle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.