Missi Roti Recipe: How to Make Soft Punjabi Missi Roti

Missi roti is a Punjabi and Rajasthani favourite. It is made with wheat atta and besan, spiced with ajwain and kasuri methi, and finished with a generous brush of ghee. It is heartier than a plain phulka and goes beautifully with dal, sabzi or sarson ka saag.

Quick answer: Mix 300 g missi roti flour (or 200 g whole wheat atta and 100 g besan) with ajwain, kasuri methi, spices, chopped onion, green chilli and coriander. Rub in 1 tbsp ghee and knead with water into a soft dough. Rest it for 15–20 minutes, roll slightly thicker than a regular roti and cook on a hot tawa until both sides are spotted brown. Brush with ghee and serve hot. This makes 6 rotis.

Ingredients for Missi Roti

• 300 g Missi Roti Flour, or 200 g whole wheat atta and 100 g besan
• 1 small onion, finely chopped
• 1–2 green chillies, finely chopped
• 2 tbsp chopped coriander leaves
• 1 tbsp kasuri methi, crushed
• ½ tsp ajwain (carom seeds), crushed between your palms
• ½ tsp cumin seeds (jeera)
• ¼ tsp turmeric (haldi)
• ½ tsp red chilli powder
• A pinch of hing (optional)
• Salt to taste
• 1 tbsp ghee or oil for the dough, plus extra ghee for brushing
• Water as needed, about 150–170 ml

How to Make Missi Roti: Step by Step

1. Mix the flour and spices. In a large bowl, combine the flour with the ajwain, cumin, kasuri methi, turmeric, chilli powder, hing and salt.
2. Rub in the ghee. Add 1 tbsp ghee and rub it into the flour with your fingertips. This adds flavour and keeps the roti tender.
3. Add the vegetables. Mix in the onion, green chilli and coriander.
4. Knead. Add water a little at a time and knead into a soft, smooth dough. The onion releases moisture as you knead, so go slowly with the water.
5. Rest. Cover the dough and leave it for 15–20 minutes.
6. Divide and roll. Make 6 balls. Dust lightly with flour and roll each into a 6-inch roti, slightly thicker than a regular phulka.
7. Cook. Place on a hot tawa over medium-high heat. Flip when small bubbles appear, then cook the second side until brown spots form. Flip again, pressing the edges lightly with a cloth so they cook through.
8. Finish with ghee. Brush generously with ghee and serve hot.

Tips for Soft Missi Roti

• Do not skip the resting time. It helps the besan absorb water and makes the dough easier to roll.
• Keep the ratio wheat-led. Too much besan makes the dough crumbly and the roti hard. About two parts wheat to one part besan is a reliable balance.
• Roll it slightly thick. Very thin missi roti dries out quickly.
• Eat it fresh. Missi roti is best straight off the tawa. It tends to firm up as it cools, more than a plain wheat roti does.

Missi Roti Flour or a Homemade Mix?

Chakki Peesing Missi Roti Flour is a ready blend of 65% Sharbati wheat and 35% chana dal, stone-ground together. You only add the spices and vegetables.

To make your own, mix two parts whole wheat atta with one part besan, which comes to roughly the same proportion. Use MP Sharbati Atta and Besan (Baarik) for a smooth dough.

Want a different ratio, ground fresh? With Make Your Own Mix, you can pick wheat and chickpea along with other grains and set the proportions yourself.

Variations to Try

• Palak or methi missi roti: Knead in a handful of finely chopped fresh spinach or methi leaves and reduce the water slightly.
• Rajasthani style: Use a little more besan and add crushed coriander seeds.
• No-onion version: Skip the onion and add extra coriander and kasuri methi.

What to Serve with Missi Roti

• Dal makhani or dal tadka
• Sarson ka saag with white butter
• Curd, onion salad and achaar
• Aloo or paneer sabzi

Frequently Asked Questions

What is missi roti made of?

Whole wheat atta and besan (chickpea flour), flavoured with spices such as ajwain, kasuri methi, cumin and chilli, often with onion and coriander.

What is the ratio of wheat to besan in missi roti?

About two parts wheat to one part besan works well. Chakki Peesing's Missi Roti Flour uses 65% Sharbati wheat and 35% chana dal.

Why is my missi roti hard?

Usually there is too much besan, too little water, or the dough was not rested. Knead a soft dough, rest it for 15–20 minutes and eat the rotis fresh.

Is missi roti gluten-free?

No. Missi roti contains wheat, so it contains gluten.

Can I make missi roti in advance?

It is best eaten fresh. You can knead the dough a few hours ahead and keep it covered in the fridge, then roll and cook just before serving.

Can I make missi roti without onion?

Yes. Leave out the onion and add more coriander and kasuri methi for flavour.

Make Missi Roti with Fresh Flour

Chakki Peesing Missi Roti Flour is stone-ground fresh in small batches with no additives or preservatives. Is your regular roti not puffing? Read why rotis do not puff.

Missi roti contains gluten (wheat) and legumes (chickpea).