Missi paratha (roti)

Beji’s Missi Paratha – A Hearty Flatbread Full of Love & Goodness. I’m obsessed!

There’s something magical about recipes passed down through generations—ones that don't just nourish the body, but also the soul. This one truly nourishes mine!

One of the most cherished dishes in our home is Beji’s Missi or ‘Misa’ Paratha—a rustic, wholesome Indian flatbread packed with flavor, tradition, and heart.

A beautiful medley of nutritious ingredients, hand-mixed by my Beji (grandma), whose hands work with the kind of wisdom only time can teach.

This paratha brings together:

• Fresh spinach and Kasoori methi (fenugreek leaves) for their earthy flavor and health benefits

• Onions, ginger, and green chillies for warmth and a subtle kick

• A mix of whole wheat and millet flours for depth and texture

• Soaked daal (lentils) that add protein and a slight bite

• Spices including Masala, salt and dried methi for taste

  
  

All these ingredients are lovingly kneaded into a soft dough with either a kitchen-aid or by hand. The dough is then rolled out, painted with ghee and pan-fried on a hot tava until golden brown and speckled with flavor.

The result? A crispy-yet-soft paratha, rich in nutrients and layered with taste.

We always serve it with a bowl of cool, tangy yogurt on the side—sometimes with a pinch of roasted cumin or a spoon of homemade pickle.

It’s comfort food at its finest, especially in our home. Whether for breakfast, lunch, or a simple dinner, Beji’s Misa Paratha is more than just a dish—it’s a warm hug, lovingly shared at the table today.

Beji’s Misa Paratha

A wholesome, pan-fried Indian flatbread made with mixed greens, lentils, and spices.

Prep Time: 20 minsCook Time: 15 minsTotal Time: 35 minsServings: 6 parathas

Ingredients

• 1 and half cup whole wheat flour

• 3/4 cup millet flour (bajra or jowar)

• 1 cup or 9 tbsp of any cooked daal - recipe to come.

• 1 cup chopped spinach

• 2 tsp cup chopped fresh methi (fenugreek leaves) (optional)

• Half a small onion, finely chopped

• 1-inch piece fresh ginger, grated finely

• 2-4 green chillies, finely chopped (adjust to taste)

• 1 tsp salt (or to taste)

• 1 tsp Masala (ajwain)

• Water as needed to knead dough

• Ghee, for pan frying

Instructions

1. Mix the dough:In a large bowl, combine both flours, spinach, methi, onion, ginger, masala, chillies, daal and salt. Mix well.

2. Knead:Knead into a soft, pliable dough. Add more flour or daal if required depending if it is too try or wet. The dough should hold itself well and not be too sticky or dry.

3. Divide and roll:Divide the dough into 6-8 equal portions. Roll each into a ball, then flatten. Dust in flour and add some ghee onto the dough. Fold each corner, flatten, dust in flour and roll out into a square or round paratha (approx. 6–7 inches wide).

4. Cook:Heat a tava or skillet on medium heat. Place a rolled paratha on the hot pan. Cook until it appears to darken, flip, and brush with a little ghee. Cook both sides until golden brown. I brush with ghee and keep turning and cooking until it is very crispy. This is my personal preference however if you would like it softer with less bite, don’t cook it for as long.

5. Serve:Serve hot with plain yogurt, raita, or pickle. I’m extra naughty and add some salted anchor butter on top and dip each bite onto it.

   
   

Tip:For extra crispiness, press gently with a spatula as the paratha cooks on the tava.