by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 60 cookbooks
This recipe has been viewed 32333 times
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.
- Combine all the ingredients in a bowl and knead into a semi-soft dough without using any water.
- Cover and keep aside for 10 to 15 minutes.
- Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6”) diameter circle.
- Heat a non-stick tava (griddle) and cook over a medium flame, using ghee, till both the sides are golden brown in colour.
- Serve immediately.
Nutrient values per roti
|Vitamin A||92.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||0.2 mg|
|Folic Acid||11.1 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.