Roti made with daal and a concoction of spices and ingredients

Missi roti is something made in many Punjabi homes regularly as food wastage is something that is very much frowned upon. My parents would remind us all the time how fortunate we were to be having 3 good meals a day when there were people starving out there. My husband would say the same to my children when they were growing up – and I am sure many of you have heard it when you were growing up too.

The roti can be made with any left-over daal or legumes – grind the legumes a little to crush them down but try not to puree them. Add fresh coriander or fenugreek if you like. The corn flour contributes to crisping them up.

Ingredients – Makes 8 rotis

For the masala

1 tsp coriander seeds

1 tsp cumin seeds

¼ tsp black peppercorns

  1. Toast the seeds and grind them while still warm

1 cup chapatti flour

½ cup gram flour (chickpea flour)

¼ cup corn flour

1 tsp kashmiri chilli

1 tsp salt

1 cup of cold daal

1 cup diced onion

1 tbsp grated or pureed ginger

1 tbsp pureed garlic

Minced green chillies to your taste

Handful of chopped coriander leaves

1 tbsp dried fenugreek leaves

Juice of half a lemon

1 cup of cold water


  1. Make the dough using the masala and all the above ingredients.  Add the water a little bit at a time until you have a smooth dough
  2. Cover and let sit for 30 minutes
  3. Warm a tawa on a medium heat
  4. Take a handful of the dough and roll into a ball, then roll out into a roti
  5. Place on the warmed tawa and cook on a medium heat using oil or ghee to crispen it up
  6. Serve with butter, fresh yoghurt and a pickle of your choice

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