Missa Paratha

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Missa Paratha (Kala Chana Paratha Roti)

Missa paratha is a traditional North Indian bread. At our house, this recipe was a staple. Adding spices to the dough makes these parathas very enjoyable. Missa Paratha is often mistaken by besan ka paratha. Missa atta (flour) is made with whole gram with the skin on and besan is made with split gram without skin. This makes a very noticeable difference in the flavor and texture of the paratha. This bread is healthy and a better substitute for people who are diabetic. I decided to use whole chana instead of buying the flour, which is not readily available. This also gives a better taste. You can also try spices of your choice. These parathas pair well with gravy-based dishes like Mixed Dal and Aloo Tamatar. Finish this great meal with Salted Mint Lassi, which is a good complement. I also enjoy these parathas with a simple cup of hot chai. This recipe will make 6 parathas.

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Prep Time 15 mins
Cook Time 15 mins
Course Bread
Cuisine Indian
Servings 6 parathas


Missa Paratha
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Missa Paratha


  • ½ cup black gram flour Kala chana
  • cup whole wheat flour roti ka atta, use as needed
  • ½ inch ginger chopped
  • 1 green chili chopped adjust to taste
  • ½ tsp salt
  • tsp asafetida hing
  • ½ tsp cumin seeds jeera
  • 3 tbsp oil for cooking


  • Soak chana for about 4 hours. Grind the chana with ginger and green chili to the paste using water as little possible. I used about 1/2 cup of water.
  • Mix all the ingredients for paratha together, whole wheat flour, cumin seeds, salt, and asafetida.
  • Make the dough mixing everything together if needed add more flour, knead the dough. Oil your both palm and roll the dough between your palms.
  • Dived the dough into 6 equal parts, oil your palm and roll them between your palms, to make them round petties.
  • Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
  • Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
  • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
  • The paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula.
  • Flip it again and lightly press it with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
  • Repeat same process for the remaining.


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