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Missi Roti (Besan Paratha) With Homemade Butter and Chhachh: A Traditional Punjabi Meal

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A traditional Punjabi meal in summer

A traditional Punjabi meal in summer

Traditional Punjabi Summertime Meal

Today we are preparing missi roti, also called miss paratha and besan paratha. Missi roti is traditionally served with the yogurt-based drink chhachh (also spelled chaas), as well as homemade white butter and pickle, in which some sliced onions are mixed.

This is a traditional summertime meal in the Punjab region of India, and it is often served for breakfast or brunch. It is very healthy; pickle, for example, is rich in antioxidants.

Cook Time

Prep timeCook timeReady inYields

25 min

35 min

1 hour

4 drinks and 8 missi roti

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For the chhachh yogurt drink:

  • 1 cup dahi (yoghurt)
  • 1/2 tsp salt
  • 1/4 tsp black pepper powder
  • 1 tsp roasted and ground jeera/cumin seeds
  • 1/2 tsp kala namak (black salt)
  • 3 glasses chilled water

For the missi roti (besan parathas):

  • 2 cups atta (whole wheat flour)
  • 1 cup besan (gram flour or brown chickpea flour)
  • 1 onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 tbsp chopped hara dhania (cilantro)
  • 1 tsp coriander powder
  • 1/2 tsp ajwain/carom seeds
  • 1/2 tsp amchur (mango powder)
  • 2 tsp kasuri methi (dry fenugreek leaves)
  • 1/2 tsp garam masala
  • 1/2 tsp red chilli powder
  • 1 tsp salt
  • 2 tbsp oil
  • Water to make dough, as needed
  • about 1 tsp oil per paratha, for frying


  1. Prepare the chhachh drink: Put all the ingredients except the water in a large bowl. Then add 2 cups of water and blend well with a blender. Add another cup of water and mix well. Check the salt and add more if needed. Keep the chhachh the refrigerator to chill.
  2. Prepare the dough for the parathas: In a paraat (large plate with raised edges), add the whole wheat flour, gram flour, chopped onion, green chilli, cilantro, coriander powder, ajwain, amchur powder, kasuri methi, garam masala, red chilli powder, salt, and oil. Mix all of the ingredients thoroughly by hand.
  3. Add water little by little until the mixture comes together and form a sticky dough. Grease your hands with a little oil and knead the dough for 3-4 minutes. The dough should neither be too hard nor too soft.
  4. Cover the dough with a wet cloth and let it rest for 15 minutes.
  5. Place a tawa (griddle) on a gas burner to heat up on low heat.
  6. While the tawa heats up, knead the dough for about 15 seconds and start making the parathas. Take a little piece of dough and make into a ball. Dust in some dry flour and roll it out with a rolling pin into a flat disc about 5-6 inches round.
  7. Fold the disc as shown in the video to make it square-shaped. Roll this out to make a square paratha.
  8. When the tawa is hot, raise heat to medium and spread a little oil over it. Place the paratha over it and cook for 15-20 seconds. Flip it over and cook the other side for 15-20 seconds.
  9. Flip the paratha a third time and spread a little oil over it; then flip it once more and spread some oil over this side, too.
  10. Cook the paratha by frequently flipping it over and cooking until both sides are crisp and golden. Transfer it to a plate. Prepare all the parathas similarly.
  11. Serve the missi roti with chilled chhachh, some homemade white butter, and onion slices mixed in some pickle to enjoy a traditional Punjabi summer meal.

Missi Roti (Besan Paratha) With Homemade Butter and Chhachh: A Traditional Punjabi Meal

© 2020 Rajan Singh Jolly

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