Kashmiri Roti

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Like all other kashmiri preparations, this roti has a delicate blend of spices. I have used milk to bind the dough instead of water as this helps to enrich the roti. You may even add saffron if you desire.

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Preparation Time:    Cooking Time:     Makes 4 rotis
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1 cup whole wheat flour (gehun ka atta)
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1/2 tsp crushed black pepper (kalimirch)
a pinch of asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1/2 cup warm milk
salt to taste

Other Ingredients
ghee for cooking

  1. Combine all the ingredients in a bowl and knead into a semi-soft dough without using any water.
  2. Cover and keep aside for 10 to 15 minutes.
  3. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6”) diameter circle.
  4. Heat a non-stick tava (griddle) and cook over a medium flame, using ghee, till both the sides are golden brown in colour.
  5. Serve immediately.

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 07 Apr 14 01:48 PM

A great combination of flavors... it surely is a rich version of roti... but I used low-fat milk and it worked pretty well... next time i plan to try it by following your other recipe (kashmiri rotis) in which you roast and ground the spices and then use... I served this roti with the Rajasthani dal...and it was a treat...