Methi Missi Roti Recipe is a popular North Indian Flatbread or Roti made with wheat flour, Gram flour (besan) and basic Indian spices.
Missi Roti Recipe is a popular North Indian Flatbread made with Whole Wheat Flour and Chickpea Flour or Besan. Onions and basic spices are added to the dough but in this particular recipe, I have also added fresh methi leaves or fenugreek leaves making this Methi Missi Roti, even more delicious.
When fresh methi is in season (Indian Winters – December to Feb), the local markets are flooded with fresh leafy vegetables that makes you want to include them in all the dishes that are cooked at home. Not only are methi leaves great for body, it is considered healthy for diabetics, in particular.
If you have stocked fresh methi leaves in your refrigerator, you can try Methi Thalipeeth (A Maharashtrian Style Gluten Free Flatbread) and Aloo Methi Sabzi a dry curry with boiled potatoes and methi.
These flatbreads or roti’s are very popular in most Dhabas on highways in India. They are made in a clay tandoor and are crisp, slathered with butter. Served with either a dal or a paneer sabzi, it is quite delicious.
The homestyle version, on the other hand, is quite minimal when it comes to usage of butter and ghee. At home, we don’t prefer too much ghee or oil on our flatbreads so I have kept it very simple.
Missi Roti can be served with any gravy or dry vegetable of your choice. Since I have included methi in them, this can also be consumed as breakfast with a cup of tea or with curd and some pickles too.
If you are serving the Methi Missi Roti for lunch, you can serve it with Baingan Bharta, which is another popular North Indian Style Smoked Eggplant Sabzi or Matar Mushroom Sabzi, a vegan gravy vegetable with green peas and mushrooms.
Now, let's check out Methi Missi Roti Recipe with step wise pictures in detail.
Methi Missi Roti Recipe with Step by Step Pics
Makes about 7 nos. of Rotis (size as shown in the picture)
Measurement Cups - 1 cup is 250ml
(1) In a large bowl, combine the flours, methi, spices, yogurt and salt. Add a tsp of oil and crumble the mixture well.
(2) Now add the yogurt and knead it into a dough. Use the 2 to 3 tbsp water if required.
(3) Apply a tsp of oil over the dough and allow it to rest for 20 minutes (covered with a kitchen cloth)
(4) After 20 minutes, Make equal balls of the dough and roll out rotis.
(5) Cook the rotis on a hot tawa or griddle with ghee and serve piping hot with sabzi or gravy of your choice.
Recipe Notes
- The above recipe yields 7 rotis (size and shape as seen in pictures).
- Use very little water for kneading as the yogurt provides much needed moisture.
- You can add finely chopped onions too along with the flours. Reduce the quantity of yogurt as onions will make the roti dough slightly soggy.
- I use home made garam masala powder so the quantity is very less as it is extremely strong in flavours. If using store bought, you might have to add a bit more.
- While oil can be used to cook the rotis, ghee lends a lovely aroma and personally I prefer parathas and rotis in ghee. The quantity is not specified as it is a personal preference.
- You can store the dough in the refrigerator but use within 6 hours. It contains yogurt so the dough gets sticky if stored for too long.
Some Indian Bread / Flatbread / Paratha Recipes on the Blog –
Methi Missi Roti Recipe
Ingredients
- 1 cup Whole Wheat Flour 1 cup is 250 ml measurement
- 1/2 cup Besan, Gram Flour or Chickpea Flour
- 1/2 cup Finely chopped methi leaves or fenugreek leaves
- 1/2 cup Fresh thick yogurt or curd
- 1 tsp Ajwain or Carrom seeds 1 tsp is 5 ml measurement
- 1/4 tsp Turmeric Powder or Haldi Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 2 tsp Oil for the dough
- 3 to 4 tbsp Water for kneading the dough 1 tbsp is 15 ml measurement
- Ghee or Clarified Butter as required to cook the rotis
- Salt to taste
Instructions
- In a large bowl, combine the flours, methi, spices, yogurt and salt. Adda tsp of oil and crumble the mixture well.
- Now add the yogurt and knead it into a dough.Use the 2 to 3 tblps water if required
- Apply atsp of oil over the dough and allow it to rest for 20 minutes (covered with akitchen cloth)
- After 20 minutes, Make equal balls of the doughand roll out rotis
- Cook the rotis on a hot tawa or griddle withghee and serve piping hot with sabzi or gravy of your choice
Notes
- The above recipe yields 7 rotis (size and shape as seen in pictures).
- Use very little water for kneading as the yogurt provides much needed moisture.
- You can add finely chopped onions too along with the flours. Reduce the quantity of yogurt as onions will make the roti dough slightly soggy.
- I use home made garam masala powder so the quantity is very less as it is extremely strong in flavours. If using store bought, you might have to add a bit more.
- While oil can be used to cook the rotis, ghee lends a lovely aroma and personally I prefer parathas and rotis in ghee. I have not specified the amount as it depends on personal choice.
- You can store the dough in the refrigerator but use within 6 hours. It contains yogurt so the dough gets sticky if stored for too long.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Missi Roti with Methi is one of my favourite and my kids too like to eat this .. one of the best ways to use fresh methi in winters. I love to have it with a cup of garam adrakwali Chai!!
Absolutely agree, especially the adrakwali chai part! haha.
What a delicious lunch treat. I too made in a same way as you prepared. This is our last weekend breakfast. I just love methi leaves and the wonderful aroma it gives! Your theplas look so inviting and tempting. Pass me this plate!!
They do bear resemblance to Theplas but they are Missi Rotis with Methi leaves. Thank you so much Jolly!