How to make Methi Missi Roti -

Methi leaves kneaded with atta and besan and made into rotis.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fenugreek leaves (methi),, Gram flour (besan) (बेसन)

Cuisine : Punjabi

Course : Breads

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Methi Missi Roti

Methi Missi Roti Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Missi Roti Recipe

  • Fenugreek leaves (methi), chopped 2 cups

  • Gram flour (besan) 2 cups

  • Wheat flour 1/2 cup

  • Coriander seeds 2 tablespoons

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Black peppercorns 8-10

  • Turmeric powder 1/4 teaspoon

  • Onion finely chopped 1 large

  • Green chillies finely chopped 2

  • Salt to taste

  • Oil for cooking

  • Butter for cooking

  • Chaat masala to sprinkle


Step 1

Dry roast coriander seeds, anardana and black peppercorns in a non stick pan, cool and grind into a coarse powder.

Step 2

Mix together gram flour, wheat flour, turmeric powder, methi leaves, onion, green chillies, ground masala and salt. Knead into a dough using water as required.

Step 3

Heat a non stick tawa.Divide the dough into equal portions and roll into balls. Dust each ball with dry flour and roll out into roti.

Step 4

Place a roti on the hot tawa and cook. Turn over, apply a little butter. Turn over again and apply a little butter and cook, turning sides, till both sides are evenly golden.

Step 5

Transfer onto a serving plate, sprinkle some chaat masala and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.