Missi Roti
2-3 Servings ~ 25-30 Minutes
  • 1 Cup Bengal Gram Flour/Besan
  • 1/2 Cup All Purpose Flour/Maida
  • 1/2 Cup Wheat Flour
  • 1 Medium Onion - Finely chopped
  • 1 Tsp Carom Seeds/Ajwain
  • 1/2 Tsp Cumin Seeds / Jeera
  • 1 Tsp Oil
  • 2 Tbsp Ghee / Clarified Butter
  • 2-3 Green Chillies - Finely Chopped / Paste
  • 2-3 Tbsp Fresh Cilantro/Coriander - Finely Chopped
  • Salt to taste

Missi Roti

This yummy roti is filling and minus the ghee/butter this is indeed a recipe for those looking to shred some extra kilos.


– Mix all the ingredients except ghee using enough water to make a soft dough. Keep aside for 1/2 Hour covering it with a damp muslin cloth.
– Knead again and make equal size balls of your choice.
– Roll the balls out evenly using a rolling pin dusting with some wheat flour.
– Heat a non-stick tawa and cook the Roti just like chapattis.
– Serve hot with a soon of ghee on top of each Missi Roti as the Rajasthanis.

– If you don’t like using All Purpose flour/ Maida replace the quantity with Wheat flour.
– Dry fenugreek leaves (Kasoori Methi) can be used insted of coriander leaves.

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