Meal Prep · North Indian
Missi Roti
A rustic and flavorful North Indian flatbread made with chickpea flour and aromatic spices.
Ingredients
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Step-by-step- In a large mixing bowl, combine besan, whole wheat flour, finely chopped onion, green chilies, grated ginger, carom seeds, cumin powder, coriander powder, turmeric powder, asafoetida, chopped coriander leaves, and salt.
- Add 1 tablespoon of oil or ghee to the dry ingredients and mix well with your fingertips until crumbly.
- Gradually add water, a little at a time, and knead to form a firm yet pliable dough. Do not make it too soft. Cover the dough and let it rest for 15-20 minutes.
- Divide the rested dough into 6-8 equal portions and roll each into a smooth ball.
- Dust a dough ball with a little dry flour and roll it out into a 6-7 inch diameter circle, about 1/4 inch thick. Missi Roti is typically rolled slightly thicker than regular rotis.
- Heat a tawa (griddle) over medium-high heat. Once hot, place the rolled roti on it.
- Cook for about 1-2 minutes until small bubbles appear on the surface. Flip the roti.
- Apply a little oil or ghee on the top surface and cook for another minute. Flip again and apply oil/ghee on the other side.
- Press gently with a spatula and cook until both sides are golden brown with dark spots and the roti is cooked through.
- Remove from tawa and serve hot immediately.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 8 g |
| Fat | 7 g |
| Carbohydrates | 32 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Missi Rotis in an airtight container or wrapped in foil to prevent drying out.
Freezer Up to 1 month
Wrap individual rotis in plastic wrap or foil, then place in a freezer-safe bag. Thaw before reheating.
Reheat Stovetop/Microwave
Reheat on a hot tawa with a little ghee until soft and warm, or briefly microwave until heated through.
Chef’s Corner
- Do not over-knead the dough; a firm dough is essential for the rustic texture of Missi Roti.
- Adjust the amount of green chilies and ginger according to your preferred spice level.
- For an extra layer of flavor and nutrition, add finely chopped fenugreek leaves (methi) or spinach to the dough.
- Serve hot with a dollop of homemade white butter (safed makkhan), pickle, or a bowl of cooling yogurt (dahi).
