Missi roti is a north Indian flatbread made with whole wheat flour and gram flour. It is my mom’s favourite. This is healthier and tasty compared to the naan or normal tandoori roti. You can substitute the whole wheat flour with the multigrain aata which is readily available these days. If you want it even healthier, you can cook it like tandoori roti and leave out the ghee. I like it more than the normal naan roti.
Fresh coriander and green chillies add aroma and taste of the roti. You can add the green chillies as per taste if you want your roti spicier. Some people even use the left over dal to make the dough. You can even add fresh greens like spinach or fenugreek if you want it healthier.
Traditionally missi roti is cooked like a paratha using ghee on both sides. But I like it healthier so I cook it like phulka. Cooking both sides on griddle and then cooking it on open flame adds to the taste. Roll it out thicker than rotis and they will turn out softer. This is an all season all meal compatible roti. You can have it for lunch or dinner and this tastes best with dal and curries with gravies.
- 1 cup whole wheat flour (the multi grain aata available these days work perfect too)
- ¼ cup gram flour (besan)
- 2 green chillies finely chopped
- ¼ tsp turmeric powder
- 1 onion chopped
- 2 tbsp chopped coriander
- ¼ tsp carom seeds (ajwain)
- ¼ tsp cumin seeds (jeera)
- Salt to taste
- 1 tsp ghee + 4 tsp ghee to drizzle on rotis
Mix the flour, gram flour, chillies, turmeric, onion, coriander, carom seeds, cumin seeds, salt, and 1 tsp ghee with enough water to make a soft dough. Cover the dough and keep it aside for 15 minutes.
Knead the dough a little and divide it into equal portions (4-5). Roll out each portion slightly thicker than normal rotis and cook on hot griddle just like the normal phulka. Drizzle about a tea spoon of ghee and brush it evenly on the roti. You can cook it like a paratha too but I prefer the one that is cooked like roti. Serve hot with dal or sabji.