When ever I make missi roti for my family now, it brings back the delightful memory of waking up to the enticing aroma of missi rotis on Sunday mornings in my parents home. It was a frequently made brunch specially when the monsoon season set in. We used to spread a big white sheet on the kitchen floor and sat akimbo around the hot food as my mother kept feeding us with piping hot missi rotis straight from the stove to our plates. With the aroma of masala chai slowly simmering on the stove mingled with that of the rain on soil and greenery, it has become a cherished memory for life.
You can change the ratio of wheat and gram flour in the recipe to make it even more nutritious. But then change the quantity of liquid added to the recipe accordingly. Once I tried making it even with just gram flour but it was kind of difficult to roll out so I changed the dough into pancake like batter and spread it on greased skillet to cook like pancakes too. It was a successful experiment too.
1 cup gram flour (besan)
1 small onion, finely chopped
2 green chilli pepper, finely chopped
A small bunch coriander leaves, chopped
1 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons dried fenugreek leaves
1 teaspoon red chilli powder
2 teaspoons ghee/butter for adding into the dough
1/4 cup ghee, butter or olive oil for shallow frying the rotis
1/2 to 3/4 cup warm water
This Is What You Do:
Or you can use the food processor to make the dough. Cover and set the dough aside for 10-15 minutes. The dough shall be slightly sticky so you need to lightly grease your hands before you start making little balls out of it. Divide the dough into four equal portions and make balls.
Heat 2 tablespoons oil/ghee in a frying pan or skillet on medium heat. Let the surface of the pan heat up. Meanwhile flour the working surface to roll out rotis from the dough balls.
Press down a ball with your fingers. Roll out gently into 5inch round. Place it on the hot skillet to cook. When it’s golden on one side with brown spots all over, flip and cook the other side. Keep covered and warm under a tea towel till you finish making the rest.
Serve hot with Lassi ( yogurt drink), pickled green chillies or mint Raita.
7 Replies to “Missi Roti, Gram Flour Flatbread”
Thanks for recipe 😍😍 it is a love and nostelgia for me.. mum used to cook it on sundays and me n my sisters ate them with fresh homemade butter and yogurt ☺️☺️ But my husband is not in love of misi roti and my girls dont eat them at all 😟😟 so i make them and enjoy alone 🤣🤣 well recipe is too good but i wish to eat some of your food cooked by you 🙈🙈
I love your writing and your recipes.
Last week I made the missi roti -followed your recipe – and it turned out really yum.
My husband and I absolutely relished it, and also over-ate (which is not good)
So thanks you.
Haha! 🙂 I can’t stop at one either, these rotis are such a comfort food 😉
Thank you so much for this lovely feedback, dear Minaz. Your comment made my day!
Too good dear!Very healthy and delicious!
Absolutely, dear Kushi! 🙂 So glad you like it 🙂
Love missi roti lovelier the presentation. Thank you for sharing recipe. Hope you don’t mind me asking, while mixing the dough warm water is what goes into it right! Thank you.
Hi dear Anitha 🙂 so good to see you here! Yes, dear you are absolutely right, it’s warm water that goes in while kneading the dough. It helps bind the two flours together and makes softer rotis 🙂
Thank you so much for stopping by the blog 🙂 xx