Missi Roti Recipe Spicy Chickpea Flour Flatbread Whiskaffair

on Dec 04, 2023, Updated Jan 24, 2024 Here are a few more Indian flatbread recipes you may like: Khamiri Roti, Tandoori Roti, Bakarkhani Roti, and Bajra Roti. Come winter, my cooking expeditions take a new height. For some reason, our appetites grow, and our cravings for good Indian food are high. I made my popular Bhuna Gosht curry today and decided to pair it with Missi Roti. Mohit just loves this roti and prefers it over Naan or Tandoori Roti any day. So, with both his favorites together on the dining table, he was a happy soul.

About Missi Roti

Missi Roti is a North Indian flatbread made with chickpea flour, onions, ginger, kasuri methi, and spices. It is quite popular in Punjab and Rajasthan and is especially made in winter. This vegan roti is also on the menu of most Indian restaurants and dhabas (Indian roadside eateries). Use my easy recipe to make it over the direct flame stovetop or in an oven. Serve it with any Indian curry for a hearty meal. Spice Powders – Missi roti is spiced with Indian spices such as turmeric powder and red chili powder. Others – You will also need baking powder, Kasuri methi, salt, oil, carom seeds (ajwain), fresh ginger, and green chilies. Baking powders make it soft from the inside while keeping it crunchy from the outside. Adjust the green chilies depending on your taste. Topping Ingredients – This spiced flatbread is topped with onions, coriander seeds, cumin seeds, and cilantro (fresh coriander leaves). Missi roti is slightly dry in texture and is served slathered with ghee or butter. However, you can use coconut oil for a vegan version.

1 cup chickpea flour ½ cup whole wheat flour ½ cup all-purpose flour ¼ cup cornstarch ¼ teaspoon baking powder ½ teaspoon turmeric powder ½ teaspoon red chilli powder 1 teaspoon salt 2 tablespoon oil 2 teaspoon Kasuri methi ½ teaspoon carom seeds ½ inch ginger, grated 1 teaspoon finely chopped green chillies

Cover the dough with a kitchen towel and keep aside for ½ hour. Crush them in a mortar and pestle to make coarse powder. Mix this powder with 2 tablespoon finely chopped onions and 2 tablespoon finely chopped cilantro. Keep aside. Take one dough ball and press it into the topping mixture. Apply some water on the top of the roti. Transfer the roti with the water side down on the hot tawa. Flip the tawa upside down and cook the roti on direct flame until brown spots appear. Keep moving the roti to cook it from all over. Flip the tawa again and cook the roti for another minute. Slather ghee (not vegan) generously and serve hot. Place the rolled missi roti on a baking sheet with the topping side up. Bake for 2-4 minutes or until it puffs up and turns golden brown. Brush generously with ghee or butter and serve hot.