Methi Missi Roti is Indian flat bread, popular in Rajasthan, Punjab and many other north Indian states. The dough for this roti is made with whole wheat flour (atta), gram flour(besan) and fresh methi (fenugreek leaves). Missi Roti is made thick and roasted on low flame to get perfect crisp roti.
Methi leaves are known to possess antimicrobial, antioxidant, antidiabetic, anti-inflammatory and antiviral properties. They are extensively used in Indian cooking to make breads, curies and even dry subji (side dish).
You can pair this Methi Missi Roti with our Dal Panchmel, Lauki Ka Kofta or Aloo Tamatar.
Yield: 4 to 5 serving5
Prep time: 10 minutes
Total time: 15 minutes
Ingredients for Methi Missi Roti
2 cups atta (whole wheat flour)
1 cup besan (gram flour)
1 to 1½ cups methi chopped fine
½ cup yogurt
½ teaspoon red chilli
½ teaspoon jeera (cumin)
A pinch of hing (asafoetida)
Salt to taste
Ghee for roasting
Directions for Methi Missi Roti
- Transfer all the ingredients except ghee in a food processor and make a dough by adding enough water to made a soft dough.
- Cover and let it rest for 20 minutes.
- Heat a griddle.
- Divide the dough in 12 portions and make balls.
- Now with the help of flour roll in 5” circles. (Chapatti or tortilla)
- Apply 1/3 teaspoon of ghee and sprinkle a big pinch of flour.
- Starting from one end roll the chapatti into a log.
- Now roll it again like a coil and seal the end by pressing.
- Again roll it into a ¼” thick circle.
- Place the roti on medium hot griddle and roast lightly.
- Turn and cook the other side till blisters appear.
- Take off the griddle and apply ¼ teaspoon ghee on the side which was roasted first.
- Now roast on direct flame on slow or medium heat. When the roti is well roasted all over, Keep it on a napkin and gently squeeze to open the layers.
- Serve hot with vegetables and pickles of your choice.
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