Missi roti & mixed veggie curry

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
Besan 2 cups

Atta 1cup

Cumin seeds 1tsp

Ajwain 1tsp

Green onions 2, finely chopped

Coriander 2tbsp, finely chopped

Red chili powder 1tsp

Salt to taste

Green onions 1 bunch, both white & green parts - chopped

Broccoli 1 cup, cut into florets

Green beans ½ cup, thawed if frozen

Peas ½ cup, thawed

Tomatoes 4 small, chopped

Tomato puree 3tbsp

Red chili powder 1tsp

Kitchen king masala ½ tsp

Coconut milk ½ cup

Cumin seeds 1tsp


  • Mix all the ingredients and knead into a smooth dough with lukewarm water. Cover with damp cloth and set aside for 30 minutes. Heat a griddle on medium-high heat.
  • Divide the dough into lemon size balls. Roll each ball into a not-too thin or not-too thick disc. Cook on the hot griddle until blistered on both sides. Smear ghee or oil and serve hot with any spicy curry.
  • Made a mixed veggie curry with coconut milk; this recipe is also inspired from Vaishalis carrot & peas curry with coconut milk. Used green tomatoes, broccoli, frozen green beans & peas.
  • Heat 1tbsp oil in a sauté pan; add cumin seeds and after they splutter, add green onions and sauté till translucent.
  • Add all the other veggies except for tomatoes. Cover and cook till tender and cooked through.
  • Add tomatoes; cover and cook till tomatoes turn mushy. Add red chili powder and garam masala, mix well.
  • Finally add coconut milk and simmer for 2-3 minutes. Enjoy with roti or rice.


Missi Roti & Mixed veggie Curry, photo 1Missi Roti & Mixed veggie Curry, photo 2


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