Missi Roti Recipe to get that authentic Punjabi cooking influence in your kitchen. Missi Roti uses the extremely healthy combination of Whole Wheat Flour, Gram Flour and gets in Fenugreek (Methi) to bring in that Dhaba environment into your cooking.
Our fond remembrance of Miss Roti is to eat them along the roadside Dhabas here in South India – they used to be served with a simple Raita. While they were very flavorful because of the spices and the Methi they were soft as well making it a heavenly combination. No wonder India has so many Roti enthusiasts.
If you don’t have fenugreek, you’ll lose the flavor but then you can try something adventurous by adding Dill leaves into the mix. Trust us it will be as flavorful as the original.
As much as possible do not use the Roti maker for creating the flattened dough because we’ve seen that it takes away some flavor. Instead use the old fashioned rolling pin to get that authentic Indian home cooking experience that has been passed down to us.
Ok enough reminiscing. Follow this step by step recipe to make beautiful Missi Rotis. Do let us know in the comments how it turned out and if you have any ideas as well.
Meanwhile, you can check these other Roti recipes:
Spicy Roti fries
and these curries:
Missi Roti Recipe - Punjabi Style
- 1 cup Besan gram flour
- 1 cup Atta whole wheat flour
- 2 tablespoon Oil or Ghee
- 1 tablespoon Kasoori Methi dry fenugreek leaves
- 1/2 teaspoon Salt
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Jeera cumin seeds
- 1 pinch Hing asafoetida
- 1 pinch Haldi turmeric powder
How to make:
- Mix all the ingredients.
- Add enough water to make a dough of rolling consistency.
- Cover it and keep aside for half an hour.
- Make small balls and roll them slightly thicker than the usual chapati.
- Cook on hot tawa with or without oil or in a hot tandoor.
- Fry both sides equally till you get small bubbles that are golden brown
- Remove from Tava and serve with a simple side-dish or curry.
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