Restaurant Style Missi Roti is one of the most popular North Indian flatbreads which combines the goodness of whole wheat flour and gram flour (chickpea flour). The addition of roasted crushed cumin and coriander seeds along with the finely chopped onions, dry fenugreek leaves adds nice flavor and texture to the roti.
Missi Roti or Besan Ki Roti is mostly made during winters at my home. This one was one of my favorite flatbread since childhood and I like to enjoy it with some mustard oil and Buknu. My mom used to make them on cast iron tawa, but at dhaba or restaurants they are usually made in tandoor or clay oven.
Much like other Indian bread, these roti are healthy, easy to make and go very well with the Indian curries. It has a perfect mix of flavors mixed with gram flour and cooked to perfection.
Gram flour is very widely used in Indian Cuisine and is popularity known as besan. It is highly nutritious & provides us with lots of health benefits. It lowers the blood cholesterol levels & is considered suitable for people suffering from diabetes.
These rotis have to be served hot as on cooling they become slightly dense as these roties are dry so slathering them with ghee, mustard oil or butter makes them soft and easy to chew.
Try this easy and delicious restaurant style Missi roti recipes at home and you will just love this.
Do try other recipes:
- Makki Ki Roti
- Garlic Naan
- Sarso Ka Saag
- Palak Paneer
- Aloo Palak Dry Veg
- Palak Thepla
- Palak Dal
- Hariyali Paneer Tikka
- Paneer Dum Tikka
- Malai Kofta
- Paneer Butter Masala
- Paneer Bhurji Gravy
- Tandoori Paneer Tikka
Preparation Time: 10mins(+Resting Time) ∏ Cooking Time: 15mins ∏ Servings: 2-3 person
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Missi Roti:
Step1: Heat a skillet or pan on low-medium heat, add 1 teaspoon cumin seeds and 1 teaspoon coriander seeds. Dry-toast until fragrant. It will take around 2-3 minutes. (Do not brown it). Transfer it to a plate and let it cool down.
Step2: Transfer dry-roasted seeds to a mortar pestle and grind to a coarse powder.
Step3: In a large mixing bowl add 2 cup gram flour (Besan), 1 cup whole wheat flour, 1 teaspoon ginger-chili paste (or crushed), 1 tablespoon coriander leaves (finely chopped), 2 tablespoon onion (finely chopped).
Step4: Add 1/4 teaspoon turmeric powder, 1/4 teaspoon ajwain, crushed cumin-coriander powder and Salt to taste.
Step5: Lastly add 1 tablespoon dry fenugreek leaves (kasoori methi), A pinch of asafetida (hing) and 2 tablespoons ghee (or mustard oil). (Reserve some coriander leaves and fenugreek leaves for later)
Step6: Slowly add in water and keep mixing it as a dough.
Step7: With your finger tips mix everything until it is nicely combined. Then keep on adding more water little by little as besan or gram flour requires very less water and addition of more water will make the dough sticky and like a paste.
Step8: Knead the dough for 2 to 3 minutes and make a semi-stiff dough. You may need more or less water depending on the type of flour you have. Grease the dough with some oil.
Step9: Cover and keep the dough aside for 10-15 minutes.
Step10: After the resting period, divide the dough into 5-6 equal balls (depending on how big you want your roti to be). In the meanwhile heat a skillet or tawa on medium-high heat. Keep some water in a bowl.
Step11: Dust each ball with some flour and roll using a rolling pin. Make sure not to roll it too thick nor thin. Also keep the size in mind, it should not be larger than the size of your tawa. On the top side of the rolled roti, sprinkle chopped coriander leaves and some dry fenugreek leaves. Now roll slightly so that it will stick to the roti.
Step12: On the bottom side of the roti generously apply water. (Tip: Apply water all over the bottom side of the roti, this will help it to stick on the tawa).
Step13: Slowly flip over and put it on hot tawa. Remember, be gentle and put the water coated side down to tawa. Also do not use nonstick tawa. Soon you will see bubbles on the roti. If you want you may cover it for 1-2 minutes with a lid.
Step14: Now flip the tawa/skillet such that the top surface of the roti is about 1 inch from the flame or burner and gets directly roasted over the flame for about 30 seconds to 1 minute or until it develops golden brown spots. In case your roti does not stick to tawa or comes out while flipping then do not worry simply put them on the wired rack and let them cook until completely done and charred. I like to char it a bit to get the feel of tandoor oven.
Step15: Once once done separate it from tawa using tong.
Step16: Now remove it from the tawa & apply ghee or butter on roti immediately.
- Always use cast iron tawa for making Missi Roti, Non-stick tawa will not hold roti while flipping upside down.
- Apply generous amount of water on the back side of the roti so that it will stick to the pan.
- In case your Roti does not stick to tawa or comes out while flipping then do not worry simply put them on the wired rack and let them cook until completely done and charred.
- It is best served as soon as it comes out of tawa so serve hot with some extra ghee or butter.
- While making dough, start adding water very little by little and keep mixing. Do not add more water otherwise the dough will become sticky.
- Add some ghee in the dough to make roti little soft.