Name: Missi Roti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Whole Wheat Flour, atta; ½ cup Gram Flour, besan (equal ratio is key); ½ Onion, finely chopped; 1 Green Chili Pepper, finely chopped; 1 tbsp Dried Fenugreek Leaves, crushed dry fenugreek; ½ tsp Coriander Seeds, coarsely crushed; ¼ tsp Carom Seeds, ajwain, crushed; ⅛ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ⅛ tsp Asafoetida; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, finely chopped; 1 tbsp Cooking Oil, or ghee, for kneading; ¼ cup Water, adjust as needed; as needed Ghee, for roasting (optional for vegans)

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

In a wide bowl, whisk the whole wheat flour, gram flour, salt, turmeric, red chilli powder, crushed ajwain, coarsely crushed coriander seeds, and asafoetida.
Mix in the crushed dried fenugreek, finely minced onions, green chillies, and fresh coriander.
Add the cooking oil or ghee. Rub it into the flour mixture with your fingertips so the spices are coated.
Add water in small increments and knead patiently to form a medium-stiff dough. Besan turns sticky and onion releases moisture, so add water slowly.
Cover the dough and rest it for 15 minutes so the flours hydrate.
15 min
Pinch off a lemon-sized dough ball. Dust lightly with dry flour and roll it into a round disc, slightly thicker than a standard chapati.
Bring a heavy tawa up to a stable medium heat. Transfer the rolled roti onto the hot surface.
Cook the first side for about 60 seconds, until small bubbles appear. Flip cleanly.
1 min
Brush ghee around the edges and over the exposed surface. Press with a spatula and roast until deep golden, crisp spots appear.
Flip and roast the other side until the roti is cooked through with a firm crust.
Serve immediately from the pan.

How to tell it's done

Missi roti should be denser than wheat roti, with a lightly crumbly bite, herb flecks, and crisp golden spots.

Getting it right

Tip

Crushed coriander seeds, ajwain, and kasuri methi give missi roti its dhaba-style aroma. Add water slowly so the besan dough does not turn sticky.

What to serve it with

Serve with white butter, Dal Tadka, plain yogurt, and mango pickle.

Mumbai Street Style Masala Pav

Mumbai Street Style Masala Pav is butter-toasted pav tossed with onion, tomato, capsicum, pav bhaji masala, and coriander.

20 minvegetarian

Mutton Keema Kulcha

Mutton Keema Kulcha is a stuffed Punjabi maida bread filled with dry spiced mutton mince and roasted on an iron tawa.

55 minnon vegetarian

Palak Paratha

Palak Paratha is a green whole wheat flatbread kneaded with spinach, ginger, green chilli, ajwain, and a little oil.

25 minvegan

Pudina Paratha

Pudina Paratha is a layered whole wheat paratha filled with mint, roasted cumin, chaat masala, and ghee.

25 minvegetarian

Punjabi Mooli Paratha

Mooli paratha stuffs grated radish into wheat dough, using the leaves as well.

45 minvegetarian

Punjabi Paneer Paratha

Paneer paratha stuffs seasoned crumbled paneer into wheat dough and cooks it on a griddle with ghee.

35 minvegetarian

Ingredients