Tandoori Missi Roti Recipe in Cooker – No Tandoor – No Oven
Authentic Tandoori Missi roti recipe with Gram flour - Besan. Use cooker. No Tandoor or Oven needed. Quick and easy restaurant taste at home.
Maahi Gupta Updated 13 Jul, 22
Tandoori Missi Roti Recipe in Cooker – No Tandoor – No Oven
Authentic Tandoori Missi roti recipe with Gram flour – Besan. Use cooker. No Tandoor or Oven needed. Quick and easy restaurant taste at home.
- 3/2 Cup Gram Flour (Besan)
- 3/4 Cup Wheat Flour (Atta)
- 1/4 Tsp Salt
- 1 Tsp Coriander seeds
- 1/2 Tsp Dry Fenugreek leaves (Kasoori Methi)
- 1/2 Tsp Cumin Seeds
- 1 Tsp Oil
- 2 Tsp Coriander Leaves (Cilantro)
- 1 Cup Water (or enough for Making dough)
- Ingredients for Tandoori Missi Roti.
- To make dough for Missi roti, add Gram Flour, Wheat Flour, Salt, Coriander Seeds, Dry Fenugreek Leaves Kasoori Methi, Cumin Seeds and Coriander Leaves in big bowl. Mix well.
- Add water gradually and knead the dough. Do NOT add all water in one go. It will spoil your flour.
- Once you are done kneading, add oil and again knead for a minute it to a soft and smooth dough.
- After a minute, your dough is ready to use.
- Take some (Just a tsp would work) Oil in a bowl. This will be used in rolling the Chapati’s.
- Now grease your palm with oil to make it non-sticky with dough. This will help the chapati not to stick to your palm.
- Take small amount of dough in your hand and roll it into a ball shape with the help of your palm.
- To make a chapati out of this ball, press and roll gradually between your hands. Continuously pressing will help it get into a chapati shape. Don’t try rolling the Missi roti with a rolling pin. The gram flour is too brittle to be rolled using it. It can be rolled only by hands as per my experience. If you know a better way, please do share with us.
- Spread few drops 5-6 of water with the help of your fingers on rolled chapati’s any one side only. This side needs to stick to cooker’s wall and water will do the trick.
- Heat Cooker on high flame. Keep this in mind that cooker has to be really hot before you paste the chapati on it. It would take approximately 2-3 minutes on high flame to get to that hotness level.
- Once cooker is hot, paste the chapati on its wall as shown. Keep the stove on high flame.
- Once you see that the chapati is slightly cooked from its bottom the side with water and face towards its wall, turn cooker upside down to cook the other side too. This is to accumulate heat inside the cooker and cook exposed portion of chapati. Let it cook until your chapati turns light golden brown.
- This is the properly cooked chapati as shown from all the sides and corners.
