Missi Roti

Hubby was working late this entire week and he is at the office this weekend too. So I am taking life easy, with no or little cooking at home. If kiddo was not at home, I would have survived the week solely on chocolate biscuits and chips! But since that is not an option (sigh!), I made these Missi rotis than give the dinner a miss.

I saw the recipe here and gave it a try. The roti was like eating an onion bajji. It tasted absolutely fantastic.

Now I know what to do with the extra bag of Besan sitting inside the pantry!


  • Wheat Flour                           :      1 1/2 cups
  • Gram Flour (Besan)            :      1 cup
  • Onion                                        :      1 small, chopped fine
  • Green Chilli                            :      1-2, chopped fine
  • Coriander leaves                 :       2 tbsp, chopped fine
  • Kasoori Methi                       :       1 tbsp
  • Turmeric Powder                :       1/2 tsp
  • Coriander Powder               :       1 tsp
  • Fennel Seeds Powder         :       1 tsp
  • Chaat Masala                         :       1 tsp
  • Water, to make the dough
  • Ghee, as required
  • Salt to taste


  1. Mix everything together, except water and ghee.
  2. Add water in 1/4 cupfuls and kneed to get a smooth chapati dough.
  3. Cover with a kitchen towel and let the dough rest for 15 minutes (at least).
  4. Take a small ball of dough, dust with flour and roll out into a 5″-6″ circle.
  5. Heat a tawa and cook the roti for a minute. Flip over and cook the other side too.
  6. Take off the tawa, spread ghee on top.
  7. Serve with yogurt and pickle (if you are lazy, like me, to cook a side dish)

Linked to:

  • Susan’s MLLA, hosted by Cathy for September

8 thoughts on “Missi Roti

    1. Kasoori methi is dried fenugreek leaves and chaat masala is a mix of masalas. These two enhance the taste, but can be skipped if you are not able to find it. The roti will be tasty even otherwise.


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