Kashmiri Roti

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

This recipe has been viewed 52249 times
5/5 stars  100% LIKED IT   
2 REVIEWS ALL GOOD



Kashmiri Roti recipe - How to make Kashmiri Roti

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

Ingredients

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
    Method
  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

Reviews

Kashmiri Roti
 on 29 Mar 19 09:17 AM
5

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
5

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...