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Wednesday, March 25, 2009

Missi Roti

Missi Roti is a Rajasthani speciality and a type of chappati / parantha. If you all remember my post on Chillah (another Rajasthani recipe), where I used besan, atta and maida with a variety of vegetables. Well missi roti is prepared with wheat flour and gram flour.


  • 200 gms wheat flour / atta
  • 200 gms gram flour / besan
  • 1 tsp cumin seeds / jeera a pinch of asafoetida / hing
  • 2 tbsp kasoori methi powder1 tsp salt (to taste)
  • 1 tsp red chili powder (to taste)white oil, for frying
  • ½-1 cup warm water (for making dough)


  1. Sieve atta to remove the husk. Take the sieved atta & besan in a mixing bowl. Add cumin seeds, kasoori methi powder, salt & red chili powder and mix well.
  2. Add a little oil and gradually add water and knead to form a soft dough. Cover with a moist cloth and keep aside for 30 mins. Make 10-12 small round shaped balls.
  3. Take a ball, press to form a flat shaped dough and roll into a slightly thick roti / chappati than usual.
  4. Heat a non stick frying pan / tawa and place a rolled out roti / chappati.
  5. Flip to the other side after you notice the colour change and when spots appear on the lower side of the chappati.
  6. Apply 1 tsp oil on the outer edge of the roti and ensure even frying on both the sides.
  7. Serve missi roti hot with pickles, green salad, raita and chicken / mutton curry.

You can add a pinch of turmeric while making the dough.

This roti can also be made in a Tandoor. When made in Tandoor, apply ghee and serve immediately.


Tiyash Bandyopadhyay said...

I love missi roti. Thanks!

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