Crispy Missi Roti with Mint & Spiced Onions
Nutty gram flour flatbread pan-fried until golden and crispy, served with quick-pickled onions, fresh mint chutney, and bright lemon. A vegetarian Indian dinner that comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
Ingredients
- 1.5 cups besan (gram flour)
- ½ cup all-purpose flour
- 1 tsp cumin seeds
- ½ tsp carom seeds (ajwain)
- 1 large red onion
- 1 whole serrano chile
- ½ cup fresh mint leaves
- 1.5 whole lemon
Instructions
- 1
Mix besan, all-purpose flour, cumin, carom seeds, and a pinch of salt in a bowl.
- 2
Add water a bit at a time, kneading until you have a soft dough like pizza dough.
- 3
Divide dough into 4 balls. Flatten each between plastic or parchment into a thin round.
- 4
Heat oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Fry rotis one at a time, 2–3 minutes per side, until golden-brown and crispy edges appear.
- 6
Thinly slice red onion, mince serrano, and chop mint. Toss onion, serrano, mint, a squeeze of lemon juice, and salt to taste in a small bowl.
- 7
Serve warm roti with spiced onions on the side, mint chutney (or mint-lemon mixture), and lemon wedges.
Tools you’ll need
- mixing bowl
- 10-inch cast iron skillet or nonstick pan
- plastic wrap or parchment paper
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