Khasta Missi Roti is one of those delicious paranthas from Punjab which combine different flours and spices to create absolute magic! Eat with some curry or just plain pickle! I guarantee you will be in food heaven.
I absolutely love khasta missi roti. Being a Punjabi girl, that I am, I have grown up eating them and every time I think of them, I start craving for them. This is a recipe which is pretty regular at home. Easy to make, delicious and nutritious, it is a total win. Traditionally, its made in the tandoor, but at home, I make it on the tava itself and it still works very well.
Honestly, not just Khasta Missi Roti but I think all paranthas rock. They really are the best, aren’t they? You can incorporate anything into them and yet they taste so amazing. The best part about eating paranthas is that you can vary the taste to suit your taste buds. Whether it is leftover paranthas or stuffing it with your favorite vegetable, it is as easy as 123.
Khasta Missi rotis combine healthy flours and with some added spices and some onions, they sure pack a punch in taste. I love to eat them with some curd and pickles, but you can eat them with a curry too. While missi rotis can be eaten hot, personally, I think they do taste yummy even when they are cold. So they make a good lunch box option as well. In fact, I believe they keep good for a couple of days. So they are good for long journeys as well.
I keep saying I am in love with paranthas on this blog and it is so true. Every parantha is unique and delicious in taste. Like the namak and ajwain parantha or the lacha onion paranthas. I think paranthas top my list of comfort food and that is why I have so many parantha recipes on the blog as well. But all that apart if you make this, share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it !
PS – This is a post from March 2011 which has been updated with new pictures, retested recipe and published again.
Khasta Missi Roti BM#4 Day 4
- 1 cup besan
- 1 cup whole wheat flour
- 1/2 cup sooji
- 1 tsp chaat masala
- 1 onion finely chopped
- 1/4 cup coriander leaves finely chopped
- 2-3 green chillies finely chopped
- 1/2 tsp dry pomegranate seeds anardana
- Salt to taste
- Oil for frying
- Combine all the ingredients with just enough water to make a firm dough.
- Cover it with a wet kitchen towel and let it rest for about 15 minutes or so.
- Take a small ball and roll it using ur hands or the chakla using a zippouch to roll.
- Cook on a hot tava on both sides while lightly greasing it in on both sides
- Enjoy with butter and green chutney.