by Tarla Dalal
Added to 223 cookbooks
This recipe has been viewed 62262 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.
- Combine the sugar, milk and dry yeast in a bowl, cover with a lid and keep aside for 10 minutes.
- Combine all the ingredients, along with the milk- yeast mixture in a deep bowl and knead into a soft dough using enough water.
- Cover the dough with a lid and keep aside in a warm place for 45 minutes. Knead again.
- Divide the dough into 10 equal portions.
- Roll a portion into a 150 mm. (6") diameter circle using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti using a little ghee, till golden brown spots appear on both the sides.
- Repeat steps 5 and 6 to make 9 more rotis.
- Serve immediately.
Nutrient values (Abbrv) per roti
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.