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Missi roti is made from a combination of gram flour (besan) and wheat flour (atta) in equal proportion, mixed with ginger, garlic, onion, green chilies and a variety of spice powders. It is then cooked to perfection. The steps to make Missi roti at home are very simple and you can learn them from my easy-to-follow recipe.

Table of Contents

KEY TAKEAWAYS

Missi roti is a very popular flatbread of North India.
Serve it with rajma, dal tadka, any veg or non-veg curry, green chutney, raita, and more.

Missi roti tastes earthy, nutty, and slightly spicy.
Other similar recipes are thepla, methi paratha, besan paratha, ajwain paratha, makki ki roti, bajra roti, jowar roti, and sattu paratha.

The Ingredients:

1 cup gram flour (besan)
1 cup wheat flour (atta)
½ tsp cumin seeds (jeera)
½ tsp coriander seeds (dhania)
1/3 tsp black peppercorns (kali mirch)
2 pieces green chilies (finely chopped)
½ tsp ginger (grated)
½ tsp garlic (finely chopped)
1 piece onion (medium size, finely chopped)
1/3 cup coriander leaves (finely chopped)
¼ tsp asafoetida (hing)
1/3 tsp turmeric (haldi) powder
¼ tsp red chili (lal mirch) powder
Salt to taste
¼ tsp dry mango (amchur) powder (or chaat masala powder)
½ tsp carom seeds (ajwain)
2 tbsp cooking oil (or ghee)
2 tbsp dahi or curd (optional)
Water as required
Ghee (clarified butter) as required for brushing the rotis

I discovered this recipe during a school art competition for my son. A mother of my son’s classmate was sitting next to me and had brought these rotis from home in a steel dabba. The aroma tempted me to ask what it was. She happily shared and told me how easy it is to make and pack.

I made them at home the very next morning. My husband said it tasted like field-day fun, and my sons said it was “artist-friendly.” Now, it is our outing-day dish. That afternoon at school reminded me that behind every supportive parent is a lunchbox full of love; carefully packed between brushes, paper, and shared encouragement for little dreams on display.

How to Make Missi Roti? (Step by Step Guide with Images)

Step 1: First, turn on your gas stove and heat a frying pan. When the pan is hot, put ½ tsp of cumin seeds (jeera), ½ tsp of coriander seeds (dhania) and 1/3 tsp of black peppercorns (kali mirch) in it and dry roast them until they start changing their color and release their natural aroma.

Step 2: Turn the flame off when done and transfer the roasted spices to a mortar and pestle.

(Pro tip: It is advised not to use a mixer grinder because such a small amount of spices will not grind properly in it).

Step 3: Crush them coarsely.

Step 4: Now, in a mixing bowl, take 1 cup gram flour (besan) and 1 cup wheat flour (atta). Mix them. To this flour mixture, add 2 pieces of green chilies (finely chopped), ½ tsp of ginger (grated), ½ tsp of garlic (finely chopped), 1 piece of onion (medium size, finely chopped), and 1/3 cup of coriander leaves (finely chopped). Follow it up with ¼ tsp of asafoetida (hing), 1/3 tsp of turmeric (haldi) powder, ¼ tsp of red chili (lal mirch) powder, ¼ tsp of dry mango (amchur) powder (or chaat masala powder), ½ tsp carom seeds (ajwain), and salt to taste. Mix these dry ingredients nicely with a spoon.

Step 5: Now, add 2 tbsp of cooking oil. Mix it nicely with the mixture.

(Pro tip: Mix the oil this time using your hand. This will ensure proper mixing of the oil and the other spices in the mixture with the flour).

Step 6: Then, add 2 tbsp of dahi (curd) to the mixture. Mix it nicely with the mixture before adding water.

Step 7: Now, add water as required to make a soft dough.

(Pro tip: You can finally add a bit of cooking oil to the dough. This will make the dough smooth and the rotis softer).

Step 8: Now, take small portions of the dough and use a rolling pin to make the rotis.

Step 9: Make all rotis and keep them aside on a plate. Use a bit of dry atta to prevent them from sticking with one another as shown in the figure below.

Step 10: Now, to make the Missi roti in tandoori style, heat an iron tawa on your gas stove on a high flame. While the tawa heats up, take one roti, pat some water on only one side of it with your hand as shown in the image below.

(Pro tip: To cook the roti in tandoori style as it is done in a Dhaba, it is crucial to use and preheat an iron tawa).

Step 11: Put the roti carefully on it evenly. Press it gently with your hands so that it sticks to the tawa.

Step 12: After a few seconds, flip the tawa (yes, the entire tawa and not the roti) as shown in the image below. Let the roti cook on one side on a high flame for about half a minute.

Step 13: Now, use the spatula to remove the roti still sticking to the tawa with the upper side cooked properly.

Step 14: When you flip the roti, the lower side of it will still be uncooked, as you can see in the image below.

Step 15: Put the roti directly on the fire to cook this uncooked side properly.

Step 16: Flip it quickly a couple of times.

(Pro tip: Leaving the uncooked side on the direct flame for a long time at a stretch without flipping it will burn the exterior).

Step 17: When it is cooked perfectly, keep it on a plate.

Step 18: Now, brush it slightly with ghee or clarified butter. Repeat the cooking process to complete all the rotis.

Step 19: Alternatively, for a simpler and quicker process of frying these rotis like traditional roti or chapati at home, heat a non-stick frying pan on your gas stove on a medium flame and place a roti on it. Flip it after a few seconds.

Step 20: Brush ghee on the surface.

Step 21: Flip it again. Apply ghee on the other surface. Flip it again. When done, remove it on a plate. Repeat the process to complete all the rotis.

Step 22: Your traditional, homemade, and tasty Missi rotis are now ready to enjoy. Serve it with rajma, dal tadka, green chutney, as I have, or simply with onion and green chilies or a chutney of your choice.