How to make Murgh Missi Roti - Non-Vegetarian version of Punjab's most famous flatbread.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken mince (चिकन कीमा), Wholewheat flour

Cuisine : Punjabi

Course : Breads

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Murgh Missi Roti

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Murgh Missi Roti checkout Chicken Keema Kulcha, Chicken Stuffed Parantha. You can also find more Breads recipes like Palak Aur Paneer Parantha, Sweet Potato Puri, Phodnichi Bhakri, Spicy Rajma Parantha.

Murgh Missi Roti Recipe Card

Murgh Missi Roti

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Murgh Missi Roti Recipe

  • Chicken mince 1 1/2 cups

  • Wholewheat flour 1 cup

  • Gram flour (besan) 1 cup

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Dried pomegranate seeds (anardana),crushed 1 tablespoon

  • Onion finely chopped 1 medium

  • Green chillies chopped 4

  • Fresh coriander leaves chopped 2 tablespoons

  • Egg 1

  • Oil 1 tablespo


Step 1

Mix the whole wheat flour, gram flour, salt, turmeric powder, chaat masala and crushed dried pomegranate seeds in a deep bowl.

Step 2

Add onion, green chillies, coriander leaves, minced chicken, egg, one tablespoon oil and enough water and knead into a soft dough.

Step 3

You do not need to rest the dough before making the rotis. Divide the dough into equal portions. Roll each ball in some flour and pat or roll out into a thick roti. Heat a tawa.

Step 4

Place on the hot tawa and cook over a medium heat on both sides. Drizzle some oil around the roti and when one side turns golden brown, flip it over and drizzle some more oil, cooking the other side till golden brown. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.