Ever eaten at a Dhaba and wondered why their rotis taste so flavorful and satisfying?
Let me share a secret — Missi Roti.
This traditional North Indian flatbread is made with a power duo:
✔ Whole wheat flour (fibre)
✔ Besan/chickpea flour (plant-based protein)
Add onions, chillies, kasuri methi, and spices… and suddenly a simple roti becomes a flavour-loaded, wholesome, mood-lifting meal. 😍
Whether it’s breakfast with curd or dinner with paneer curry — Missi Roti fits right in.
Missi Roti originated in Punjab and Rajasthan, regions known for hearty meals that keep farmers energised for long hours.
Chickpea flour was widely available and affordable, so mixing it with wheat turned into a staple.
Over time, it became a Dhaba favourite, served hot with a big dollop of ghee and tangy pickles on the side.
Today, it’s still celebrated as a healthy, nourishing Indian bread.
This is the kind of recipe that turns everyday meals into something memorable.
Pro Tip 💡: Add 2 tbsp curd to make the dough softer and more pliable — especially helpful in winter.
You’ll mix wheat flour, besan, onions, herbs, and all the spices into a bowl first.
Then add a bit of oil and start combining everything.
Once that looks well mixed, sprinkle water little by little and knead gently.
The dough should feel soft but not sticky — let it rest for 10 minutes.
Now divide into balls and roll each into a slightly thick roti (not too thin or it may tear).
Heat your tawa and cook until you see golden brown spots.
Flip, apply a little oil or ghee, and let both sides crisp up beautifully.
Serve immediately — Missi Roti tastes best hot off the tawa.
Pro Tip 💡: If the roti cracks while rolling, add 1–2 tbsp more wheat flour. Besan makes dough stiffer — wheat fixes it.
Pair it with:
Dhaba-style meal:
🧈 Brush with ghee → Serve with jaggery + white butter → Heaven.
Stack them in a casserole lined with a clean kitchen towel — keeps them warm and soft.
Brush ghee right after cooking to seal in the moisture and enhance flavour.
Missi Roti travels well — no sogginess!
Ideal for:
Wrap in foil or parchment + keep a small container of pickle on the side.
| Ingredient | Substitute |
|---|---|
| Besan | Sattu or millet flour |
| Wheat flour | Multigrain flour |
| Onion | Skip for fasting / Jain version |
| Ajwain | Jeera (cumin seeds) |
| Oil | Ghee for richer flavor |
Vegan Swap 🌱: Use oil instead of ghee for roasting and serving.
Missi Roti is a hearty, flavorful Indian flatbread made from a blend of chickpea (besan) and whole wheat flours, seasoned with fragrant spices like cumin, ajwain (carom seeds), and a hint of fresh green chili and ginger. The dough—enriched with chopped cilantro, finely sliced onion, and a pinch of turmeric—yields rotis that are golden, slightly crisp on the outside, and soft within. Cooked on a hot griddle until speckled with charred spots, each roti offers a nutty depth from the chickpea flour and a gentle warmth from the spices. Serve Missi Roti hot with a dollop of ghee, cooling yogurt, or tangy pickles for a satisfying, wholesome meal.
Finely chop the onion to mix into the dough evenly.
In a bowl, combine wheat flour, chickpea flour, chopped onions, green chillies, mint, coriander, ajwain, coriander powder, cumin powder, red chilli flakes, amchur powder, garam masala, salt, and kasuri methi. Mix well.
Gradually add water and knead until you form a soft, pliable dough. Let it rest for 10 minutes.
After resting, divide the dough into equal portions for rolling.
Dust the rolling surface with flour and roll each portion into a flatbread.
Once fully cooked, remove from the tawa and serve hot with curd, pickle, or your favorite curry.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
