Crispy Missi Roti with Chili Oil
Chickpea flour flatbread studded with caramelized onions and spices, pan-fried until golden and crispy. Serve with chili oil for dipping and a squeeze of lemon—ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 240
- Protein
- 8g
Ingredients
- 1 cup chickpea flour (besan)
- ½ medium yellow onion, thinly sliced
- 1 whole green chili, minced (or 0.5 tsp red chili flakes)
- ½ tsp carom seeds (ajwain)
- ¼ tsp turmeric powder
- 2 tbsp chili oil or neutral oil with chili flakes
- ½ cup warm water
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium-high. Add sliced onions, cook 5-6 minutes, stirring, until deeply golden and fragrant.
- 2
Mix chickpea flour, turmeric, carom seeds, green chili, salt, and pepper in a bowl. Add golden onions and stir to combine.
- 3
Pour warm water slowly into the flour mixture, stirring until you have a thick, sticky dough that comes together.
- 4
Heat remaining 1 tbsp chili oil in the skillet over medium-high until it shimmers, about 90 seconds.
- 5
Drop a large spoonful of dough onto the hot skillet. Use the back of the spoon to flatten into a rough 4-inch round, about 0.25-inch thick.
- 6
Cook 2-3 minutes per side until edges curl, surface blisters, and color turns golden-brown. Flip once. Repeat with remaining dough.
Tools you’ll need
- 12-inch skillet or cast-iron pan
- medium mixing bowl
- wooden spoon or spatula
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