For some reason besan in roti sounds so yummy and I wanted to give these Missi rotis a try and the resulting rotis where so different from my regular plain rotis; you can taste the besan in the background and once they cool they have a chila kind of texture that I love. I adapted DK’s missi roti recipe.

Missi Roti

  • Servings: 1215-roti
  • Difficulty: easy
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  • Cuisine: Rajasthani
  • Style of Preparation: Vegan
  • Passive Time: 30 mins
  • Course: breads
  • Cooking Technique: Shallow-Frying
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins


2 cups Besan
1 cup Atta (Whole wheat flour)
1 tsp Cumin seeds
1 tsp Ajwain
2 Green onions – finely chopped
2 tbsps Coriander – finely chopped
1 tsp Red chili powder
to taste Salt


  1. Mix all the ingredients and knead into a smooth dough with lukewarm water. Cover with damp cloth and set aside for 30 minutes.
  2. Heat a griddle on medium-high heat. Divide the dough into lemon size balls. Roll each ball into a not-too thin or not-too thick disc. Cook on the hot griddle until blistered on both sides. Smear ghee or oil and serve hot with any spicy curry.

I made a mixed veggie curry with coconut milk; this recipe is also inspired from Vaishali’s carrot & peas curry with coconut milk. I used green tomatoes, broccoli, frozen green beans & peas.

Here’s how I made it:

Mixed Vegetable Curry

  • Servings: 4-serving
  • Difficulty: easy
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  • Cuisine: north indian
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins


1 bunch Green onions – , both white & green parts chopped
1 cup Broccoli – cut into florets
½ cup Green beans – thawed if frozen
½ cup Peas – thawed
4 Tomatoes – small, chopped
3 tbsps Tomato puree
1 tsp Red chili powder
½ tsp Kitchen king masala (or garam masala)
½ cup Coconut milk
1 tsp Cumin seeds


  1. Heat 1tbsp oil in a sauté pan; add cumin seeds and after they splutter, add green onions and sauté till translucent.
  2. Add all the other veggies except for tomatoes. Cover and cook till tender and cooked through.
  3. Add tomatoes; cover and cook till tomatoes turn mushy. Add red chili powder and garam masala, mix well.
  4. Finally add coconut milk and simmer for 2-3 minutes. Enjoy with roti or rice.

4 thoughts on “Missi Roti & Mixed veggie Curry”

  1. Hi Pavani, I’ve been a bit slow in visiting blogs lately because of all that’s been going on. I am glad you tried out a version of the peas-carrot curry. Your missi rotis look incredible.

  2. Lots of great looking dishes here! I can’t keep up with all the dishes I want to make…there’s always so many good ones :)Restaurant in Rajendra Nagar

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