How to make Soy Flour Missi Roti -

Soya flour adds a wealth of nutrients to this delicious missi roti.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Soya Flour (सोया का आटा), Whole Wheat Flour

Cuisine : Punjabi

Course : Breads

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For more recipes related to Soy Flour Missi Roti checkout Soya Aur Dhaniya Lachcha Parantha. You can also find more Breads recipes like Aloo ke Paranthe Hare Pyaaz ke Paranthe - SK Khazana Mooli ka Parantha Sundried Tomato And Spinach Naan

Soy Flour Missi Roti

Soy Flour Missi Roti Recipe Card


With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Soy Flour Missi Roti Recipe

  • Soya Flour 1/2 cup

  • Whole Wheat Flour 1/2 cup + for dusting

  • Gram flour (besan) 1 cup

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Green chillies chopped 4

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Onion finely chopped 1 medium

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil 1 tablespoon


Step 1

Mix soy flour, whole wheat flour, gram flour, salt, turmeric powder, chaat masala, green chillies, dried pomegranate seeds, onion and coriander leaves in a bowl. Add one tablespoon oil and just enough water to knead into soft dough.

Step 2

Divide the dough into equal portions. Grease your palms and roll the portions into balls.Heat a non-stick tawa. Roll each ball in some dry flour and roll out into a thick roti. Place the roti on the hot tawa and cook over a medium heat on both sides.

Step 3

Drizzle some oil around the roti and when underside turns golden brown, flip it over and drizzle some more oil, and cook the other side till golden brown. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.