Whole-wheat flour -1 cup
Gram flour – ½ cup
Coriander leaves – ¼ bunch (medium sized)
Fenugreek leaves – ¼ bunch (medium sized)
Green chillies – 3 – 4 nos.
Chilli powder – ½ tsp.
Ghee – ¼ tsp. or Curd – ½ tsp.
Ghee – for baking
Salt – to taste
In a paat, combine whole-wheat flour, gram flour, salt, chilli powder and ghee or curd together. (The ghee or the curd are added to the dough to enhance the taste and to make the Missi Roti soft) Mix well. Gradually add water and knead to make soft dough. Leave the dough for an hour.
Chop the green chillies, fenugreek leaves and coriander leaves finely. Add these to the dough and knead well.
Divide the dough into 4 equal sized portions. Roll out into thick discs – 7” diameter.
Heat a tawa on a medium flame. When hot, pour some ghee and bake the Rotis on both sides till they are well cooked. Keep adding ghee at regular intervals till the Missi Roti is golden brown in colour.