A delicacy from the Punjab region in Pakistan and India, missi roti is delicately spiced with whole and powdered spices, chopped onions, green chilies, and cilantro. This besan ki roti is a childhood favorite I especially crave in winter. I like to eat my roti with plain yogurt, but if you want to elevate the meal, try it with cilantro mint chutney or cucumber raita. If you’re a fan of chickpea flour recipes, try my kadhi recipe (with pakoras), Khow Suey (Pakistani curried noodles), or tindora recipe (ivy gourd).
Why you’ll love this missi roti recipe
Nutritious—The combination of flours in this missi roti recipe makes it a hearty and nutritious meal that even your kids will love. Diet-friendly—This recipe is great for anyone on a vegetarian or vegan diet. With a minor change (mentioned below), it is also suitable for a gluten-free diet. Freezer-friendly - The besan ki roti is very freezer-friendly. I often make a large batch and freeze it to enjoy later. Creative & Versatile - Are you Bored with the same old recipes? Missi roti is a fun, creative breakfast, lunch, or dinner option.
Missi roti ingredients
Chickpea flour—The chickpea flour used in this recipe is a South Asian variety known as besan or gram flour. It is made with split Bengal gram and differs from chickpea flour from garbanzo beans. For best results, use besan for this recipe. Whole-wheat flour—The whole wheat flour, popularly known as atta, is a stone-ground durum wheat flour. Again, use this instead of other wheat flour varieties for best results. Whole spices - This recipe uses coriander, cumin, and carom seeds. These spices pair beautifully with gram flour; I use them in many recipes, like aloo pakoras and green tomato pakoras. Powdered spices: Salt and red chili powder are essential, adding much-needed flavor to the rotis. Fenugreek - Dried fenugreek leaves, known as kasoori methi, add aroma and flavor to the besan ki roti. Onion - Chopped yellow onions add flavor and moisture to the roti. Green chilies - I like using one large or two small serrano chilies to add a little kick to the rotis, as besan tends to be slightly bland.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Make a tandoori version - Growing up in Pakistan, tandoori-style besan ki roti, cooked like naan, is a popular street food. If you want to try this version at home, add four tablespoons of yogurt, one teaspoon of baking powder, and half a teaspoon of baking soda to your dough. Roll the naan and bake in the oven at 500 degrees Fahrenheit for 3-5 minutes. Brush some melted butter or oil on the surface and enjoy. Use a different fat - If dietary restrictions do not limit you, use butter or ghee instead of cooking oil for a richer flavor. Add veggies - This recipe is a great way to sneak some vegetables into your family’s diet. Spinach is best, but shredded carrots work great as well.
How to make missi roti
First step: Mix the two types of flour, salt, and red chili powder. Then, mix the water and two tablespoons of cooking oil to form your dough. Second step - Place the dough on a work surface and knead for 5 minutes. Third step - Crush all the whole spices in a mortar and pestle to help break them up. Fourth step - Mix these, along with the chopped onions, green chilies, and cilantro to the prepared dough, kneading for an additional 5-10 minutes.
Ninth step - Preheat a tawa or flat griddle and place the roti on it, cooking for 30 seconds. Tenth step - Flip the roti and cook for an additional 30 seconds. Eleventh step - Add 1-2 tablespoons of oil on the surface and flip over to shallow fry. Twelfth step - Flip the roti and cook for 1-2 minutes, until blisters form on the surface. Repeat until all eight rotis are cooked.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
