Masala missi roti

This crisp and mildly spiced flatbread is perfect for spooning up dal or gravy. We cannot do without the oil here as it gives the flaky texture that is characteristic of missi roti. This is a Sanjeev Kapoor exclusive recipe.

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Masala missi roti
Main Ingredients Gram flour (besan), Whole-wheat flour (atta)
Cuisine Punjabi
Course Breads
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Masala missi roti

  • 180 grams Gram flour (besan)
  • 105 grams Whole-wheat flour (atta)
  • 60 grams Fresh coriander leaves chopped
  • 4 Green chillies chopped
  • 1 medium Onion chopped
  • 1 teaspoon Ground turmeric
  • 1/2 teaspoon Salt
  • 1 teaspoon Chaat masala
  • 1 tablespoon Dried pomegranate seeds (anardana)
  • for greasing Olive oil 1 tablespoon plus extra


  1. Sift together the two flours. Add all the other ingredients, plus enough water to form a soft dough. Knead until the dough is smooth. Rest for 10 minutes.
  2. Divide the dough into sixteen equal portions and form into balls.
  3. Grease the palms of your hands and also the worktop. Place a dough ball on the worktop and press it down a little to form a disc. Slightly dampen one palm and, using both hands, pat the dough between them to make a roti. Alternatively, you can simply roll the dough on a lightly floured surface, using a rolling pin, until you have a disc roughly 15cm in diameter. Make the rest of the roti in the same way.
  4. Heat a tandoor. Lightly dampen one side of each roti and stick it on to the tandoor wall. Alternatively, you can roast the rotis on a hot tawa.
  5. Cook until the chapatis are light brown.

Nutrition Info

Calories 1247
Carbohydrates 197.2
Protein 53.5
Fat 27.3
Other Fiber Iron- 16.2mg