Kashmiri Roti
by Tarla Dalal

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.

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Kashmiri Roti recipe - How to make Kashmiri Roti

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

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 (Abbrv) per roti

Energy	185 cal
Protein	5 g
Carbohydrates	24.8 g
Fiber	4 g
Fat	7.2 g
Cholesterol	4 mg
Sodium	11.2 mg

Click here to view calories for Kashmiri Roti

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Reviews

Ravi

on 29 Mar 19 09:17 AM

As far as my experience goes I have gone to Kashmir around 54 years back for the first time. The preparation then was having joined two portions togather while making chapati & after preparation separated while serving

Tarla Dalal

30 Mar 19 09:33 AM

Hi Ravi, There are many different types of breads available in Kashmir. This is our researched version of one of the Kashmiri roti.

Foodsie

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...