Missi Roti Video by Tarla Dalal

Missi Roti Video by Tarla Dalal

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These are a regular part of a Rajasthan meal and sometimes variations are made by adding methi leaves or coriander leaves to flavour the dough. Missi Rotis are eaten throughout the year except in the winters when bajra rotis are preferred. Serve these with a spicy vegetable or a tongue tickling launji to make a delicious meal.

Recipe Description for Missi Roti, Rajasthani Missi Roti

Preparation Time: 
Cooking Time: 
Makes 10 rotis
Show me for rotis


For Missi Roti
1 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
1/2 tsp carom seeds (ajwain)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
salt to taste
1 finely chopped green chillies
4 tsp melted ghee
whole wheat flour (gehun ka atta) for rolling
melted ghee for cooking


For missi roti

  1. To make {span class="bold1"}missi roti{/span}, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Divide the dough into 10 equal portions.
  3. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook each roti, using a little ghee, till they turn golden brown in colour from both the sides.
  5. Serve the {span class="bold1"}missi roti{/span} hot.
See step by step images of Missi Roti, Rajasthani Missi Roti recipe
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook


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