Punjabi classic roti --missi roti

Name: Punjabi classic roti --missi roti
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 1/2 cup whole wheat flour, organic; 1/4 c flax meal; 3/4 cup besan / gram flour; 1/4 tsp turmeric; 1/2 tsp pepper, crushed; 1/4 tsp ajwain / carom seeds; 1/2 tsp aamchur; pinch hing / asafoetida; 1 tsp kasuri methi; 1/2 tsp ginger garlic paste; 1 chilli, finely chopped; 1 onion, finely chopped, about 1c; 2 tbsp cilantro, finely chopped; 1/2 tsp salt; water, for kneading; required wheat flour, for dusting; required oil or ghee, for roasting

Lakshmi Sridharan Ph D @cook_19872338

USA

Guruji Kitchen @guruji1990
I love Punjabi cuisine. My friend Baljeet at the the univ. of Michigan used to make aromatic spicy flavorful aPunjabi dishes, Missi roti is one of them. Guruji, my recipe is slightly different from yours. I included besan and flax meal in the dough to make it more nutritious. #TRT #week 2# Regional classics

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

Prep time 10 mins Cook time20 min

5 servings

1 1/2 cupwhole wheat flour, organic
1/4 cflax meal
3/4 cupbesan / gram flour
1/4 tspturmeric
1/2 tsppepper, crushed
1/4 tspajwain / carom seeds
1/2 tspaamchur
pinchhing / asafoetida
1 tspkasuri methi
1/2 tspginger garlic paste
1chilli, finely chopped
1onion, finely chopped, about 1c
2 tbspcilantro, finely chopped
1/2 tspsalt
water, for kneading
required wheat flour, for dusting
required oil or ghee, for roasting
lunch, dinner, roti

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Steps

Prep time 10 mins Cook time20 min

1

Make a checklist. keep all ingredients within reach. In a large mixing bowl take wheat flour, besan and flax meal
also add turmeric, pepper, ajwain, aamchur, pinch hing, kasuri methi, ginger garlic paste, and chili.
add chopped onion, chopped coriander and ½ tsp salt or to taste. mix well making sure the spices are combined well.
further, add water as required and knead the dough.
knead to smooth and soft dough adding a tsp of oil.
2

Now pinch a medium sized ball dough, roll and flatten it.
also, dust with some wheat flour.
further, roll it in a slightly thick circle like chapati or paratha
3

On a hot skillet over medium high flame, place the rolled roti and roast for a minute.
when the base is partly cooked, flip and cook the other side.
also brush oil / ghee and press slightly. flip again once or twice till both the sides are ROASTED properly. TURNS GOLDEN BROWN, TRANSFER TO A SERVING PLATE
4

GOOD FOR LUNCH, BREAKFAST OR DINNER. BALJEET USED TO SERVE THE ROTIES WITH CURD, PICKLE AND A POTATO SUBJI. I DID THE SAME. Enjoy the healthy flavorful aromatic missi roti

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on July 25, 2025 00:37

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography