Missi Roti (Spiced Chickpea Flour Flatbread)
Rustic Rajasthani flatbread made with a blend of wheat and chickpea flour, studded with onion and carom seeds — high in protein, crisp, and full of earthy flavor.
15mPrep
20mCook
4Servings
220Calories
11gProtein
Ingredients
- 1 cupwhole wheat flour (atta)
- 1 cupchickpea flour (besan)
- 1 smallonion, finely diced
- 1 wholegreen chili, minced
- 1 tspcarom seeds (ajwain)
- 1 tspcumin seeds
- 1 tspred chili powder
- 1 tbspoil
- 1 tbspghee for cooking
- 1 tspsalt
Ingredients
- 1 cup whole wheat flour (atta)
- 1 cup chickpea flour (besan)
- 0.5 small onion, finely diced
- 1 whole green chili, minced
- 0.5 tsp carom seeds (ajwain)
- 0.5 tsp cumin seeds
- 0.5 tsp red chili powder
- 2 tbsp oil
- 2 tbsp ghee for cooking
- 1 tsp salt
Instructions
- Mix atta, besan, onion, green chili, carom seeds, cumin, red chili, salt, and oil.
- Gradually add water and knead into a firm dough; rest 10 minutes.
- Divide into balls; roll each into a thick 6-inch flatbread.
- Cook on a hot tawa over medium heat with ghee; flip and press to cook evenly.
- Both sides should develop golden-brown char spots; serve hot.
- Pair with dal, yogurt, or a robust curry.