1:45 Minutes
Recipes
4 Servings
Missi Roti is a traditional North Indian flatbread made with a mix of gram flour, wheat flour, and spices. Prepared using King’s Soyabean Oil, this roti turns soft, flavourful, and slightly crisp, making it a perfect accompaniment to dals and sabzis.
This recipe combines multiple flours and aromatic spices to create a wholesome and flavourful roti. King’s Soyabean Oil enhances the texture, making the rotis soft inside with a light crispness outside.
Missi Roti has a mildly spicy, earthy, and aromatic flavour. It is cooked on a hot tawa until golden brown, giving it a slightly crisp exterior and soft interior.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take a large mixing bowl and add besan (gram flour).
Add wheat flour and rice flour to the bowl.
Mix all the flours thoroughly to combine evenly.
Ensure there are no lumps in the mixture.
This creates a balanced base for the roti dough.
Add sesame seeds, black sesame seeds, and fennel seeds.
Mix in chilli flakes, cumin seeds, and kasuri methi.
Add finely chopped green chillies and grated ginger.
Add garam masala, turmeric powder, and salt to taste.
Add chopped onions and fresh coriander leaves.
Mix everything well so the flavours are evenly distributed.
Add King’s Soyabean Oil to the flour mixture.
Mix it well so the oil is evenly incorporated.
Gradually add water while mixing.
Knead into a firm yet pliable dough.
Ensure the dough is smooth and not too sticky.
Let it rest for a few minutes for better texture.
Divide the dough into small equal portions.
Roll each portion into a ball.
Flatten and roll into medium-sized rotis.
Use dry flour if needed to prevent sticking.
Ensure even thickness for uniform cooking.
Heat a tawa or griddle on medium flame.
Place the rolled roti on the hot tawa.
Cook until bubbles start to appear on the surface.
Flip and cook the other side until golden brown spots appear.
Apply a little oil if desired for extra crispness.
Cook both sides evenly until fully done.
Remove from the tawa and serve immediately.
Pair with curd, pickle, or any sabzi.
Optionally apply a little butter for added flavour.
Enjoy soft and flavourful Missi Rotis.
Best served hot for maximum taste.
King’s Soyabean Oil is ideal for making rotis as it helps create a soft texture while keeping the dish light and healthy.
King’s Soyabean Oil provides a neutral flavour, while ghee adds richness and mustard oil gives a stronger taste that may overpower the roti’s subtle flavours.
Use a well-kneaded dough and cook on medium heat to keep the rotis soft and evenly cooked.
Yes, but rice flour adds slight crispness and texture to the roti
King’s Soyabean Oil is a good option as it keeps the roti soft and light.
This happens if the dough is too dry. Add a little water and knead again to improve texture.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
