You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Jain  >  Jain Rotis, Jain Parathas  >  Moghlai Roti

Moghlai Roti


by
A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder.

4/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 221 cookbooks   This recipe has been viewed 49590 times

A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing the aniseeds with a mortar and pestle instead of powdering it in a mixer-grinder.

Add your private note

Moghlai Roti recipe - How to make Moghlai Roti

Tags

Jain Rotis, Jain ParathasMughlai RotisDinnerIndian RotisTavaIndian PartyTava

Preparation Time:    Cooking Time:    Total Time:     Makes 10 rotis (10 roti )
Show me for rotis

Ingredients
2 1/4 cups plain flour (maida)
1/2 cup lukewarm milk
1 tsp sugar
1/2 tsp dry yeast
1 tsp aniseeds (vilayati saunf) powder
salt to taste
plain flour (maida) for rolling
ghee for cooking
Method
    Method
  1. Combine the sugar, milk and dry yeast in a bowl, cover with a lid and keep aside for 10 minutes.
  2. Combine all the ingredients, along with the milk- yeast mixture in a deep bowl and knead into a soft dough using enough water.
  3. Cover the dough with a lid and keep aside in a warm place for 45 minutes. Knead again.
  4. Divide the dough into 10 equal portions.
  5. Roll a portion into a 150 mm. (6") diameter circle using a little plain flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the roti using a little ghee, till golden brown spots appear on both the sides.
  7. Repeat steps 5 and 6 to make 9 more rotis.
  8. Serve immediately.

Accompaniments

Green Peas and Mushroom Curry 
Kadai Paneer ( Rotis and Subzis) 
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe 
Moghlai Aloo ( Desi Khana) 
Paneer in Quick White Gravy 
Paneer Makhani Recipe 
Paneer Tikki Pasanda 

Nutrient values (Abbrv) per roti
Energy115 cal
Protein3.6 g
Carbohydrates22.6 g
Fiber0.1 g
Fat0.9 g
Cholesterol1.6 mg
Sodium4.6 mg
Click here to view calories for Moghlai Roti

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

Moghlai Roti
5
 on 23 Oct 16 06:45 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.
Reply
| Hide Replies
Tarla Dalal    Hi Diksha, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
24 Oct 16 08:43 AM
Moghlai Roti
5
Archana M
 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.
Edited after original posting.
Reply
Moghlai Roti
4
venmeen
 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.
Reply
| Hide Replies
Tarla Dalal    Thank you for your review..the recipe has been updated.
Reply
30 Mar 15 02:31 PM