Loading...
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
Prepare the Dough
Shape the Rotis
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
This punjabi recipe takes 35 minutes to prepare and yields 4 servings. At 245.54 calories per serving with 10.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Rotis
Serve
Incorporate finely chopped spinach (palak) or fenugreek leaves (methi) into the dough for added nutrition and flavor. Squeeze out excess water from the greens before adding.
Replace ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
For a traditional touch, add 1 tablespoon of dried pomegranate seeds (anardana), coarsely crushed, to the dough for a tangy flavor.
For a softer texture, add 2 tablespoons of plain yogurt or curd while kneading the dough. You may need to reduce the amount of water slightly.
The combination of besan (chickpea flour) and whole wheat flour provides a good amount of plant-based protein and dietary fiber, which helps in muscle maintenance and promotes satiety.
Spices like ajwain (carom seeds) and ginger are well-known for their digestive properties. They can help alleviate indigestion, bloating, and gas.
Besan has a lower glycemic index compared to refined flours. This means it releases sugar into the bloodstream more slowly, making Missi Roti a more suitable option for managing blood sugar levels.
One Missi Roti contains approximately 150-160 calories, depending on its size and the amount of ghee used. A serving of two rotis would be around 300-320 calories.
Yes, Missi Roti is generally considered healthy. It's a good source of protein and fiber from besan (chickpea flour) and atta (whole wheat flour). Besan has a lower glycemic index than wheat flour, making it a better option for blood sugar management. The added spices like ajwain and ginger also offer digestive benefits.
Missi Roti can become hard for a few reasons: 1) The dough was too dry or not kneaded enough. 2) The dough was not rested for the recommended time. 3) The rotis were cooked on a very low flame for too long, which dries them out.
Absolutely. While onions add a characteristic flavor and moisture, you can omit them to make a 'Jain' version or if you simply don't have them. The roti will still be delicious.
Cool the rotis completely, then stack them and wrap them in aluminum foil or place them in an airtight container. They can be stored at room temperature for a day or in the refrigerator for 2-3 days. Reheat on a tawa with a little ghee before serving.