May 03, 2013

Missi Roti

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Missi Rotis are an inevitable part of Rajasthani Cuisine.Consumed all round the year except for in winters where Bajra(Pearl Millet) Rotis are prepared.
Missi Rotis are easy to make and the low fat version also tastes good i.e while cooking the rotis,they can be made with or without using oil / ghee . I tried the No Fat version and it tasted no different from the Ghee dipped ones that I had earlier tasted in authentic Rajasthani cuisine restaurants.
Now off to the recipe :)

Preparation Time : 30 mins
Cooking Time : 15 - 20 mins
Makes about 8-10 rotis

Missi Roti


1 cup whole wheat flour
1/2 cup Besan / Gram flour
1 tsp ajwain / thyme seeds
pinch of asafoetida
1 tsp red chilli powder
2 tsp oil
salt to taste


  • Mix all the above ingredients in a mixing bowl and knead into a stiff dough using required amount of water.
  • Cover the dough with a cling flim wrap or store in an air tight box and leave for 30 mins.
  • After 30 mins,knead the dough again lightly and make 8-10 equal sized balls.
  • Roll out into rotis using a rolling pin and roast on a hot tawa /  griddle until brown spots appear on both sides.
  • Serve hot with any gravy or raita of your choice.

Serving Suggestions
  • A little ghee / butter can be smeared on the rotis just before serving.
  • Finely chopped fenugreek leaves or corriander can  be added while kneading the dough for added flavor.

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