Kashmiri Roti ( Diabetic Recipe)
by Tarla Dalal
29 Jul 2022
This recipe has been viewed 59728 times
Everyone’s a great cook when it comes to making these simple rotis. Whole-wheat flour rotis with the essence of Indian spices cooked in just ¼ tsp of oil per roti to please the palate of a diabetic who has to abstain from relishing those sumptuous delicacies at his favourite restaurant.
Kashmiri Roti ( Diabetic Recipe) recipe - How to make Kashmiri Roti ( Diabetic Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 6 rotis
1 1/2 cups whole wheat flour (gehun ka atta)
1/2 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
8 to 10 black peppercorns (kalimirch)
a pinch of asafoetida (hing)
1/2 cup low-fat milk , 99.7% fat-free
salt to taste
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking
Method
- Method
- Heat a non-stick tava (griddle), combine the fennel seeds, cumin seeds, carom seeds and peppercorns on it and lightly roast them. Cool slightly and blend them in a mortar-pestle (khalbhatta) to a coarse powder.
- Combine the whole wheat flour, prepared powder, asafoetida, milk and salt in a deep bowl and knead into a semi-soft dough using enough water. Knead well.
- Divide the dough into 6 equal portions.
- Roll out each portion into a circle of 150 mm. (6") diameter using a little whole wheat flour for rolling.
- Heat a non-stick tava (gridle) and cook each roti using ¼ tsp of oil, till they turn golden brown in colour from both the sides.
- Serve immediately.
Nutrient values per roti
| Energy | 129 cal |
| Protein | 4.5 g |
| Carbohydrates | 24.4 g |
| Fiber | 4 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Vitamin A | 54.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 0 mg |
| Folic Acid | 11.6 mcg |
| Calcium | 40.6 mg |
| Iron | 1.6 mg |
| Magnesium | 45.7 mg |
| Phosphorus | 119.6 mg |
| Sodium | 14.8 mg |
| Potassium | 102.4 mg |
| Zinc | 0.7 mg |
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