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+ servings

Missi roti




  • 2 cups besan
  • ¾ cup whole wheat flour (atta) + extra for dusting
  • 1 large onion finely chopped
  • 1-2 green chilli finely chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon amchur
  • 2 tablespoon yogurt
  • A handful coriander leaves chopped
  • ½ teaspoon cumin seeds
  • ½ teaspoon carom seeds (ajwain)
  • 6-7 peppercorn
  • Salt to taste
  • 1 tablespoon oil
  • Butter to serve


  • Dry roast cumin seeds carom seeds and peppercorn together. Cool it and grind into a powder. Set aside
  • In a large bowl, mix together gram flour, whole wheat flour, onion, chilli, turmeric, dry mango powder, yogurt, coriander leaves, salt, oil, and the roasted powder
  • Gradually add water and knead into the dough
  • Cover with a moist cloth and rest the dough for 15-20 minutes
  • Take a lemon sized dough and dust it with flour. Roll into 6-7 inch disc
  • Heat a griddle or tawa. Carefully place the rolled roti on to it and let it cook for a minute on medium flame
  • Flip over to cook the other side. Apply 1 teaspoon oil
  • Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done
  • Repeat for the rest of the dough
  • Serve hot with butter and yogurt