Kashmiri Roti


by
Kashmiri Roti

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 59 cookbooks   This recipe has been viewed 30094 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.

Add your private note

Kashmiri Roti recipe - How to make Kashmiri Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 4 rotis (4 roti )
Show me for rotis

Ingredients
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
Method
  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.
Accompaniments

Dahi Chane ki Subzi 
Kashmiri Dum Aloo 
Kashmiri Fruit Stir-Fry Rice 
Methi Makai Subzi 

Nutrient values per roti
Energy166 cal
Protein4.3 g
Carbohydrates20 g
Fiber0.5 g
Fat7.1 g
Cholesterol0 mg
Vitamin A92.8 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.2 mg
Vitamin C0.2 mg
Folic Acid11.1 mcg
Calcium65.5 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium10.1 mg
Potassium107.6 mg
Zinc0.6 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

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.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Kashmiri Roti
5
 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...