Kashmiri Roti

Kashmiri Roti

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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.

Kashmiri Roti recipe - How to make Kashmiri Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 4 rotis
Show me for rotis


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

  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.
Nutrient values (Abbrv) per roti
Energy185 cal
Protein5 g
Carbohydrates24.8 g
Fiber4 g
Fat7.2 g
Cholesterol4 mg
Sodium11.2 mg
Click here to view calories for Kashmiri Roti


Kashmiri Roti
 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.
Kashmiri Roti
 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...