Missi Roti Recipe- a golden, nutty, and slightly spicy flatbread that’s about to become your new favorite Indian bread. It’s a classic from North India, and I love how it pairs the earthy flavor of gram flour (besan) with the familiar softness of whole wheat flour (atta). Plus, it’s loaded with onions, chilies, and spices, so every bite is a little celebration.
If you’re looking for a bread that’s a little different from your usual chapati or naan, give this a try. It’s perfect for scooping up curries, dunking in yogurt, or enjoying with a swipe of butter. And the best part? It’s easy to make at home, even if you’re new to Indian cooking!
A Bit of History of Missi Roti
Missi Roti has humble yet heartwarming origins in the kitchens of Punjab and Rajasthan. The name “missi” comes from the Hindi word “mishran,” meaning “mixture”-which totally makes sense once you see the blend of flours and spices that go into this bread.
Historically, Missi Roti was a farmer’s favorite, offering a nutritious, filling meal that could fuel long days in the fields. There’s even a beautiful story from Sikh tradition about Mata Ganga Ji, who made missi roti herself as an act of humility and devotion-showing that sometimes, the simplest food carries the deepest meaning.
Today, in Punjabi homes, Missi Roti is a staple. It’s enjoyed for breakfast, lunch, or dinner-hot off the tawa, brushed with ghee, and served with everything from creamy curd to spicy pickles. It’s the kind of bread that brings everyone to the table, and every family has their own little twist on the recipe.
The Main Ingredients of Missi Roti
1.Gram Flour (Besan) & Whole Wheat Flour (Atta)
The soul of Missi Roti is its blend of gram flour (besan) and whole wheat flour (atta). Besan, made from ground chickpeas, brings a nutty flavor and a slightly crisp bite, along with a protein boost. Whole wheat flour keeps the roti soft, easy to roll, and gives it that familiar, comforting texture. Together, they create a bread that’s both hearty and wholesome-perfect for scooping up your favorite curry. Most families use about twice as much atta as besan, but you can tweak this to suit your taste.
2.Onion & Green Chili
Finely chopped onions and green chilies are what give Missi Roti its little pops of flavor and gentle heat. Onions add a touch of sweetness and moisture, making the roti juicy and flavorful. Green chilies bring a fresh, spicy kick-add more or less depending on how much heat you like. Chop them nice and fine so they blend into the dough easily. If you’re feeling creative, you can swap in grated carrots or spinach, but the classic combo is onion and green chili for that true Punjabi taste.
3.Spices
Spices are the secret to Missi Roti’s irresistible aroma and flavor. Carom seeds (ajwain) add an earthy note and help with digestion, while cumin seeds (jeera) bring warmth and a hint of smokiness. Turmeric gives the roti its golden color, and red chili powder adds a little extra kick. Some folks toss in dried fenugreek leaves (kasuri methi) or crushed coriander seeds for even more depth. Don’t forget the salt and a drizzle of ghee or oil in the dough to keep everything soft and tasty. All together, these spices make Missi Roti truly special.
Other Delicious Breads Recipe
- Bedmi Poori Recipe (Pithi Wali / Urad Dal Poori)
- Nutrient-Packed Gaith ki Dal Paratha Recipe – Wholesome and Delicious!
- Kerala Paratha: A Flaky South Indian Delicacy
Authentic Missi Roti Recipe Photo Slides
Serve hot with butter or curry
How to Make Authentic Missi Roti
1.Mix the Dry Ingredients
Start by grabbing a large mixing bowl. Add your gram flour (besan) and whole wheat flour (atta) first-these are the base of your Missi Roti. Next, toss in the finely chopped onion, green chili, coriander leaves, carom seeds (ajwain), cumin seeds (jeera), turmeric powder, red chili powder, garam masala, and salt. Give everything a good stir so the spices, herbs, and veggies are evenly distributed throughout the flour mixture. This step is key for even flavor in every bite!
2.Knead the Dough
Now, it’s time to bring the dough together. Drizzle a tablespoon of ghee or oil over your flour mix and rub it in with your fingers until the mix feels a little crumbly. Slowly add water, just a bit at a time, and knead until you get a soft, pliable dough. You want it to be smooth-not too sticky, not too dry. Once it’s just right, cover the bowl with a damp cloth and let the dough rest for about 15-20 minutes. This resting time helps the flours hydrate and makes rolling much easier.
3.Shape and Roll the Rotis
After the dough has rested, divide it into 4-5 equal portions and roll each into a ball. Dust your work surface with a little dry flour to prevent sticking. Take one ball at a time and roll it out into a thick disc, about 5-6 inches in diameter. Missi Roti should be a bit thicker than your usual chapati, so don’t worry about making it super thin.
4.Cook the Missi Rotis
Heat a tawa or non-stick skillet over medium heat. Place your rolled out roti onto the hot surface. Cook for 30-40 seconds, or until you see bubbles forming. Flip it over, brush the top with a little ghee or oil, and cook the other side for another 30 seconds. Flip once more and press gently with a spatula until both sides have lovely golden brown spots. Repeat with the remaining dough balls. Serve your Missi Rotis hot, brushed with a little extra ghee, and enjoy with yogurt, pickle, or your favorite curry!
5.Serving and Storing
Garnish with chopped coriander leaves. Serve your Tamil Sambar hot with rice, idli, or dosa. Sambar keeps well in the fridge for up to 2 days—just add a splash of water and reheat gently before serving.
Serving Suggestions with Missi Roti
What Goes Best with Missi Roti?
Missi Roti is a superstar when it comes to versatility. Here are some of my favorite ways to serve it:
- With Dals: Try it with creamy dal or a simple lentil stew for a comforting meal.
- With Curries: It’s perfect for scooping up baingan bharta or paneer dishes.
- With Sides: Pair with yogurt, tangy pickles, and a crisp salad for a lighter lunch.
- Dhaba-Style: For the full North Indian experience, add a dollop of homemade butter and a spicy pickle on the side.
Honestly, you can’t go wrong-Missi Roti makes everything better!
Health Benefits of Missi Roti
Missi Roti isn’t just delicious-it’s good for you, too! Here’s why you’ll want to make it a regular at your table:
- Protein Power: Thanks to besan, each roti packs a protein punch.
- Fiber-Rich: Whole wheat flour and onions add fiber, keeping you full and happy.
- Low in Fat: Especially if you go easy on the ghee (though a little is always welcome!).
- Nutrient Dense: Onions, chilies, and fresh herbs mean extra vitamins and minerals.
- Digestive-Friendly: Carom and cumin seeds help your tummy feel great.
So, go ahead-enjoy that second (or third) roti guilt-free!
Ingredients
- 1 cup gram flour besan
- 1 cup whole wheat flour atta
- ½ cup onion finely chopped
- 1 tbsp green chili finely chopped
- 2 tsp fresh coriander leaves chopped
- ½ tsp carom seeds ajwain
- ½ tsp cumin seeds jeera
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ⅓ tsp garam masala
- ½ tsp salt adjust to taste
- 1 tbsp ghee or oil for dough
- 1 ½ cup Water as needed (for kneading)
- 2 tbsp Ghee or oil as needed (for roasting)
Instructions
- In a large mixing bowl, combine gram flour, whole wheat flour, chopped onion, green chili, coriander leaves, carom seeds, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Gradually add water, a little at a time, kneading until a soft and pliable dough forms. Avoid adding too much water at once.
- Drizzle 1 tablespoon of ghee or oil over the mixture and rub it.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Divide the dough into 4-5 equal portions and shape them into balls.
- Lightly dust a rolling surface with dry flour. Roll out each ball into a thick roti (slightly thicker than a regular chapati, about 5-6 inches in diameter).
- Heat a tawa (griddle) or non-stick pan over medium heat. Place the rolled roti on the hot tawa and cook for 30-40 seconds, or until bubbles start forming. Flip the roti and cook the other side for 30 seconds. Apply ghee or oil lightly on top. Flip again, pressing gently with a spatula, and cook until golden brown spots appear on both sides.
- Serve hot with yogurt, pickle, butter, or a spicy curry of your choice. For extra flavor, brush the rotis with melted ghee before serving.
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