Kashmiri Roti ( Diabetic Recipe)
by Tarla Dalal
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Everyone’s a great cook when it comes to making these simple rotis. Whole-wheat flour rotis with the essence of Indian spices cooked in just ¼ tsp of oil per roti to please the palate of a diabetic who has to abstain from relishing those sumptuous delicacies at his favourite restaurant.
- Heat a non-stick tava (griddle), combine the fennel seeds, cumin seeds, carom seeds and peppercorns on it and lightly roast them. Cool slightly and blend them in a mortar-pestle (khalbhatta) to a coarse powder.
- Combine the whole wheat flour, prepared powder, asafoetida, milk and salt in a deep bowl and knead into a semi-soft dough using enough water. Knead well.
- Divide the dough into 6 equal portions.
- Roll out each portion into a circle of 150 mm. (6") diameter using a little whole wheat flour for rolling.
- Heat a non-stick tava (gridle) and cook each roti using ¼ tsp of oil, till they turn golden brown in colour from both the sides.
- Serve immediately.
Nutrient values (Abbrv) per roti
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