This original Tarla Dalal recipe can be viewed for free

Kashmiri Rotis


by
Added to 152 cookbooks
This recipe has been viewed 6474 times
  

Wheat flour is combined with aromatic spices to make these delicious rotis. The whole spices used for this roti are roasted and coarsely ground to enhance the individual flavour of each and every spice used. These rotis are so delectable that they can be eaten on their own or with a sweet and sour tomato pickle.

Add your private note

Preparation Time : 
Cooking Time : 
Makes 8 rotis.
Show me for servings


Ingredients


1 cup whole wheat flour (gehun ka atta)
1/2 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera)
1/4 tsp carom seeds (ajwain)
8 to 10 black peppercorns (kalimirch)
a pinch of asafoetida (hing)
salt to taste

Other ingredients
milk for binding the dough
ghee or oil for cooking

Method
  1. Lightly roast the fennel seeds, cumin seeds, ajwain and peppercorns on a tava (griddle). Coarsely pound the roasted ingredients in a mortar and pestle.
  2. Combine the wheat flour, pounded ingredients, asafoetida and salt and add enough milk to make a firm dough. Knead well.
  3. Divide the dough into 8 equal portions.
  4. Roll out each portion with the help of a little flour into a circle of 125 mm. (5") diameter.
  5. Cook each roti on a hot tava (griddle), using a little ghee until both sides are golden brown.
  6. Serve hot.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
Kashmiri Rotis has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Low Calorie Menu
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email