Moghlai Roti


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A good change from the day to day rotis.

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Preparation Time: 
Cooking Time: 
Makes 10 rotis.
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2 1/4 cups plain flour (maida)
1/3 cup lukewarm milk
1 tsp sugar
1 tsp levelled fresh yeast
1 tsp aniseeds (vilayati saunf) powder
1/2 tsp salt
ghee for cooking

  1. Add the sugar to the milk and sprinkle yeast over it. Keep aside for 20 minutes.
  2. Sieve the flour with the salt in a bowl and add the aniseed powder. Pour the yeast mixture on top and knead well. Add a little water if needed to make a soft dough.
  3. Cover and set aside in a warm place for approximately 45 minutes. Knead again.
  4. Divide the dough into 10 equal parts. Shape into balls and roll out into rounds about 125 to 150 mm. (5" to 6") diameter. Keep aside for 10 minutes.
  5. Now cook on a tava with ghee until light brown.
  6. Serve hot.
RECIPE SOURCE : Tava CookingBuy this cookbook
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 on 28 Mar 15 02:50 PM

This recipe of rotis is just perfect for paneer sabsiz. Enjoy this rotis when it is just out from the tava. A little patience needed, but will be happy with the results.
 on 29 Jan 13 07:53 AM

The rotis turned out great. It would be great if you could provide certain pointers , for example, for this recipe , I was dipping the dough in regular aatta to roll it and my roti wasn't expanding at all. After wasting quite a bit of time on a couple of them, I tried smearing a drop of oil before rolling the rotis (it helped).The other one I was caught on, was substituting fresh yeast with active dry yeast/ instant yeast. Nevertheless, the effort paid off, we had tasty rotis for dinner.