Khamiri Roti


by
Khamiri Roti,  Khamir, which means yeast, is used to prepare this roti, thus making it thick and spongy. Khamiri roti taste great with nearly any subzi and can even eaten with just some butter.


Added to 11 cookbooks   This recipe has been viewed 46845 times

Khamiri roti is the mughals closest answer to leavened bread. Khamir, which means yeast, is used to prepare this roti, thus making it thick and spongy. Khamiri roti taste great with nearly any subzi and can even eaten with just some butter. Paired with dal makhni and nawabi paneer it makes a dining experience to give one's right hand for!

Add your private note

Khamiri Roti recipe - How to make Khamiri Roti

Preparation Time:    Baking Time:  5 to 6 minutes   Baking Temperature:  250°C (500°F)   Cooking Time:    Total Time:     Makes 10 rotis (10 roti )
Show me for rotis

Ingredients

2 cups whole wheat flour (gehun ka atta)
1/2 tsp dry yeast or 1 tsp (5 gms) fresh yeast , crumbled
1/2 tsp sugar
1/2 tsp carom seeds (ajwain)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for greasing
Method
  1. Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leaveaside for 10 minutes or until the yeast begins to ferment.
  2. Combine all the ingredients and knead into a hard dough using enough warm water (approx. ½ cup).
  3. Knead the dough well (approx. 4 to 5 minutes), cover with a damp muslin cloth and keep aside for 2 to 3 hours.
  4. Divide the dough into 10 equal portions and roll out each portion into a circle of 100 mm. (4") diameter with the help of a little flour.
  5. Place the rotis on a greased baking tray and bake in a pre-heated oven at 250°c (500°f) for 5 to 6 minutes.
  6. Serve hot.
Accompaniments

Baked Doodhi Kofta Curry 
Cauliflower Curry 
Hare Mutter ki Curry Mein Aloo 
Hariyali Makai Curry 
Low Calorie Nawabi Curry 

Nutrient values per roti
Energy79 cal
Protein2.6 g
Carbohydrates15.2 g
Fiber0.4 g
Fat0.9 g
Cholesterol0 mg
Vitamin A10.8 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.9 mg
Vitamin C0 mg
Folic Acid7.7 mcg
Calcium10.4 mg
Iron1.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.3 mg
Potassium68 mg
Zinc0.5 mg

RECIPE SOURCE : Mughlai KhanaBuy 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