Missi Roti has been on my to-do list for a few years now and I recently got around making it. I know I say this a lot for many recipes and ironically, I am getting to make a lot more recipes this year, striking off many from my ever-growing list. The first time I heard Missi Roti is when one of my team mates ordered it during our team lunch. On a side note, why does this feel alien right now and will be ever go back to the old times? Sigh. So, back to the Missi Roti – we were dining in a popular Punjabi restaurant and for many of us, it was the first time seeing the bright yellow colored roti and soon learnt that it is made with gram flour. I had made a mental note to try that recipe and after years now, I made it.
While the Missi Roti I have had in restaurants here is a plain version made with just gram flour (may be with the addition of wheat flour), I chose to make the closest authentic Punjabi Missi Roti with the addition of fresh roasted spices. The choice of spices are very unique in this flat bread recipe with anardhana/dried pomegranate seeds and black peppercorns along with coriander and cumin seeds. These spices are roasted and hand-pounded to a coarse powder – it adds to the texture of the roti along with finely chopped onions, coriander leaves and green chillies. You could serve these delicious rotis with any gravy of your choice and I served with Palak Paneer & Onion Slices. Check out other Roti recipes here -
Tandoori Aloo Paratha Bhajani Thalipeeth Stuffed Aloo Kulcha Makki ki Roti Laccha Cheese Naan
📖 Recipe
Dry roast all the spices – 1 tablespoon dried pomegranate seeds, ½ tablespoon coriander seeds, 1 teaspoon cumin seeds, ½ teaspoon ajwain/carom seeds and ½ teaspoon black peppercorns until they are fragrant. Pound it coarsely in a mortar & pestle.
In a mixing bowl add 2 cups gram flour, ½ cup wheat flour, 1 medium onion finely chopped, 2 tablespoon finely chopped coriander leaves, 1 green chilli, coarsely powdered spice powder and salt as needed.
Mix everything together and add 1 teaspoon kasoor methi.
Add water as needed and knead the dough until it is soft & pliable.
Add 1 teaspoon of oil on top of the dough and let it rest for 10-15 mins.
Make equal sized balls from the prepared dough.
Dust a ball of dough in wheat flour and roll into a thin roti. Roll each ball of dough similarly.
Meanwhile heat a flat tawa. Place the prepared roti and cook it for 1-2 mins on medium flame.
Drizzle oil on top and flip it, cook on the other side. As the roti has lots of brown spots, remove from heat. Repeat this with rest of the rotis.
Serve hot with any curry of your choice.
You can skip all the roasted spices and add just ajwain to this roti. Adjust spices as per preference.
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