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.

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).

Crush them coarsely.

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.

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).

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

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).

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

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.

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).

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

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.

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

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

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

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).

When it is cooked perfectly, keep it on a plate.

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

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.

Brush ghee on the surface.

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.

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.