Missi Roti


  1. Whole wheat flour – ½ cup
  2. Gram flour – 2 cups
  3. Cumin Seeds – 1 tsp
  4. Dry fenugreek leaves – 2 tbsp
  5. Coriander leaves – 1 cup
  6. Onion – 1 medium
  7. Green chillies – 4
  8. Pomegranate seeds – 1 tbsp
  9. Turmeric powder – 1 tsp
  10. Chaat masala – 1 tsp
  11. Salt – to taste
  12. Oil – 1 tbsp
  13. Butter as required


Clean, wash and chop the coriander leaves. Wash and chop green chillies. Peel, wash and chop onions. Sift together the two flours. Then add turmeric powder, salt, chaat masala, cumin seed, fenugreek leaves, pomegranate and a little oil. Add enough water to form soft dough.
Leave the dough for some time. Divide the dough into equal sized balls. Grease the table top and keep the dough balls on top to make a not-too-thin chapatti of around 4-5inch diameter. Heat the tandoor. Stick the chapatti onto the tandoor wall with the damp side facing the wall.
If you can’t access tandoor then it can be done on a pressure cooker keeping it upside down on a burner or else cook it on a griddle. Cook till done. Apply butter immediately and serve hot. Also you can cook in oven.



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