Indian cuisine includes an immense variety of flatbreads (mostly unleavened) made from different kinds of flours. One of these is the Misi Roti from the Indian state of Rajasthan. This state is largely dry with a desert type of geography, and has a medieval history of several princely states and their armies who were at war most of the time.
Out of necessity, the cooks feeding these armies came up with extremely tasty food using whatever limited resources the desert provided. The chefs of the royal kitchens also excelled themselves in preparing dishes for the royal families, and many of the recipes were and still are closely guarded and handed down from generation to generation.
Misi roti is made mainly from chickpea flour with a little whole wheat and all purpose flours, onion and some spices. There are many different recipes for Misi roti and this particular one, which I make often, is from Tarla Dalal’s Rotis Subzis.
Misi rotis are traditionally served with home-made unsalted butter. There is nothing to compare with this taste. Unfortunately, this is not practical for us on a regular basis so I do not use the butter. I also substitute the ghee (for the dough) with oil and use very little oil while making the rotis as well. If they are eaten hot, this is fine. However, the reduced fat makes a big difference once they cool down as the rotis lose their softness.
Misi Roti - Spiced Whole Wheat And Chickpea/ Garbanzo Bean Flour Flatbread (V)
Ingredients
- 1 cup chickpea garbanzo bean flour / (besan)
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 onion medium , finely chopped
- 2 green chillies seeds , removed and chopped finely
- 1/2 tsp seeds carom (ajwain)
- 1 tbsp fenugreek coriander leaves finely chopped or
- to taste salt
Instructions
- Knead all the ingredients, by hand or in the food processor, using just enough water to make a dough that is somewhat stiff. If this dough is soft, it becomes sticky. Cover and allow the dough to rest for half an hour.
- Knead again and divide into lemon sized balls. Roll each round into a thin chappathi, using a little whole wheat flour to prevent it from sticking.
- Cook the roti on a griddle over medium heat until brown spots start to appear. Brush with a little ghee or oil. Turn and cook similarly on the other side as well. Repeat with the remaining dough.
- Serve hot. I served Misi roti for lunch yesterday with dal, green tomato and onion curry and yogurt.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
The roti looks delicious. The spicy rotis are the best kind making everyone happy.
Looks lovely.Once I tried it,it came out so badly that I have given it up :(.This is perfect.
Wow that rori looks delicious.I think i should expand my roti items..I just always stick to plain chapathies.
Wow.. Missi Roti, a dollop of butter and Aloo chokha! it is heavenly
Looks v pretty, love the purple flecks of onion.
I love misi roti! I have never used besan, but I usually mash up if there are any left over veggies with the flour.Try using a little bit of dahi when making the dough to keep them soft. I also use minimal oil & the dahi works to some extent.
Have never used besan in rotis before. Looks delicious! 🙂
I always wanted to try this.Thanks for sharing the awesome looking parathas.
One word- yum!Pass the butter and achaar please!
Oh noooo!!! You remind me of something I’ve forgotten to buy: the besan flour! Goodness, I don’t know how senile I will be when I’m 60? LOL. Aparna, those rotis look soooooo good! I would love nibble them without eating anything else. Well, perhaps a handful of salad 🙂
this looks super! and with winter in the air – sounds like a great weekend b’fast! always thought missi roti was far too complicated- thanks for demystifying.
Perfectly shaped parathas. looks yummy!
Perfect looking parathas! delicious.
Never tried rotis with besan flour..prefectly shaped rotis…looks delicious..
I never get rotis right except for the plain ones…When I perfect them…I am sure to try this one…
Nice click and a great recipe! I order these whenever we go out! Love them and make them often too. If you compromise on the fat content there has to be some compromise on the taste too – can’t be helped but like you say one has too:(
Today only I thought of you and wanted to come here. Rotis look so lovely. Now I’ll tell you how we in U.P. make them. Although now a days you get missa atta with besan, but according to my grandparents whole black chickpeas are supposed to be used, with skin, and whole barley in equal amounts. That is what my parents and grandparents consider as good missa atta, which is then mixed with wheat flour as per taste, anywhere between 1/4 to 1/2 or even more.
That looks so perfect aparna…so yummy!
How could u do so thin? The roti got a pretty look! Making roti is an art!
Love using chickpea flour in flatbreads. I could never get the beautifully blistered crust like on yours, though.
My favorite kind of roti. Although I still make it with ghee!
I’ve heard that during the War they would make flour out of chickpeas but nowadays I don’t think you can find it here in Greece. The rote sounds delicious.
Though I have come across this recipe and akki roti I have not made both so far. I’m going to try this one very soon.
Such a tempting picture. Sounds perfect! I adore Indian flatbreads.
I had this at a friend’s place and loved the name as well as the taste. Glad that you have the recipe Aparna.
Delicious! I love roti but have never know how to make it until now 🙂
this is such a cool recipe. i love coming on your blog because you always make creative dishes.what is ghee? i haven’t used this before.
This is something I’d love to try. These don’t turn out as soft as regular rotis, do they???
I can smell it here!
If you haven’t tried making this yet, you should. Its not difficult if you make rotis and it makes for a good change.Thanks Soma. I’ll try adding dahi (yogurt) next time.Happy to have reminded you to buy beasn, Arfi.:) Yes they can be cooked to be crisp and would make a good snack.Unfortunately, Harini, most foods that taste goo0d are not very good for the health, except in minute quantities.:)Thanks, PG for that info. Your parents and grandparents miss is definitely higher in fibre. Its an idea I’ll experiment with.Practice, Cham. And chopping the onion very fine helps.:)Lucky you, Simran. I save the ghee for special occasions.You just need to cook them on a low to medium heat, Jude. Takes a little practice.Do you have any Indian stores in Athens, Ivy? If you do, you can get chickpea flour there.Joanna,Ghee is clarified or browned butter. You can make it with unsalted butter or buy it at an Indian store.They would be soft, Jayasree, if you add a little more ghee/ oil while making the dough and making the rotis. 🙂
Aparna, how delicious does this roti look? I too like Dalal’s recipe and sometimes dig up old favorites from a cookbook I lugged with me from India. She’s my go-to for a healthy snack.
I’ve never tried my hand at rotis, but I sure do love eating them, lol! These look excellent!
These missi roti’s look really delicious, I am looking forward to trying these really soon 🙂
Roti when spices is a great tiffen Aparna. With a cup of curd it is a whole meal for me. Beautiful presentation. Viji
Looks delicious.. Bookmarked to try..Thanks for posting 🙂
looks delicious and yum!Join in the EFM – SAVOURIES SERIES going in my blog!