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.
Kashmiri Roti recipe - How to make Kashmiri Roti
Preparation Time: Cooking Time: Total Time:
Makes 4 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
Method
- 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 per roti
| Energy | 185 cal |
| Protein | 5 g |
| Carbohydrates | 24.8 g |
| Fiber | 4 g |
| Fat | 7.2 g |
| Cholesterol | 4 mg |
| Vitamin A | 85.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 13 mcg |
| Calcium | 68.1 mg |
| Iron | 1.6 mg |
| Magnesium | 47.6 mg |
| Phosphorus | 147.9 mg |
| Sodium | 11.2 mg |
| Potassium | 124.9 mg |
| Zinc | 0.7 mg |
Outbrain
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
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...