How to make Missi Roti Recipe - SK Khazana -

A popular Punjabi flat roti made with whole wheat flour, gram flour and spices

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Gram flour (besan) (बेसन)

Cuisine : Punjabi

Course : Breads

For more recipes related to Missi Roti Recipe - SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Mixed Vegetable Parantha Rajgire Ki Puri Nachani Puri Varqi Parathas

Missi Roti Recipe  - SK Khazana

Missi Roti Recipe - SK Khazana 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 : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Missi Roti Recipe - SK Khazana Recipe

  • Whole wheat flour (atta) 1 1/2 cups

  • Gram flour (besan) 1/2 cup

  • Onion finely chopped 1 small

  • Dried fenugreek leaves (kasoori methi) 1/2 teaspoon

  • Salt to taste

  • Turmeric powder a pinch

  • Oil 1-2 teaspoons

  • Ghee for cooking

  • Sabzi to serve

  • Onions Quartered to serve

  • Lemon wedges to serve

  • Green chillies to serve


Step 1

Take whole wheat flour in a parat, add gram flour , onion, crushed dried fenugreek leaves, salt and turmeric powder and mix well.

Step 2

Add oil and mix well. Add sufficient water, a little at a time, and knead into soft dough. Cover with damp muslin cloth and set aside for 5-7 minutes.

Step 3

Heat a non-stick tawa. Divide the dough into equal portions and shape them into balls. Roll each ball in whole wheat flour and flatten it. Further roll into a not-too-thin roti.

Step 4

Dust off excess flour and place the roti on the hot tawa. Cook for 1 minute, flip and apply a little ghee over the roti. Flip again and apply a little ghee on the other side too. Continue to cook, flipping sides, the roti is cooked completely and brown specks appear on it. Cook the remaining rotis similarly.

Step 5

Apply a little ghee on each roti, place them on a serving plate and serve hot with sabzi, quartered onions, lemon wedges and green chillies.

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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.