Missi Roti

Missi roti, a well known Rajasthani roti  is made with a combination of flours, besan (gram flour) being one of the them. Missi roti with any spicy vegetable/ pickle/ launji makes for a delicious meal. There are many variations to this roti. It is sometimes prepared by adding methi leaves (fenugreek leaves). In this recipe, I have used coriander leaves.


1 cup whole wheat flour (gehu ka aata)
½ cup Bengal gram flour( besan)
1 cup chopped fresh coriander leaves (hara dhaniya)
1 medium sized onion, finely chopped (pyaaz)

1 tsp cumin seeds (jeera)
1 tsp carom seeds (ajwain)
2 tbsp melted clarified butter (ghee)
a pinch of asafoetida (hing)
Salt as per taste (namak)

Ghee for cooking the rotis

Missi Roti


  • In a mixing bowl, add wheat flour, gram flour, chopped onion, chopped coriander leaves, cumin seeds, carom seeds, ghee, hing and salt.
  • Mix all the above ingredients.
  • Add water as required and knead into a stiff dough.
  • Make medium sized balls from the dough.
  • Take a medium sized ball and  roll into a roti with the rolling pin.    
  • Heat a tava and cook each roti, using ghee  until both sides are cooked evenly.
  • Serve Miss Roti with Tomato launji.






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