Kashmiri Rotis
by Tarla Dalal

Wheat flour is combined with aromatic spices to make these delicious rotis. The whole spices used for this roti are roasted and coarsely ground to enhance the individual flavour of each and every spice used. These rotis are so delectable that they can be eaten on their own or with a sweet and sour tomato pickle.

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Kashmiri Rotis recipe - How to make Kashmiri Rotis

1 cup whole wheat flour (gehun ka atta)
1/2 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera)
1/4 tsp carom seeds (ajwain)
8 to 10 black peppercorns (kalimirch)
a pinch of asafoetida (hing)
salt to taste

Other ingredients
milk for binding the dough
ghee or oil for cooking

Method

Lightly roast the fennel seeds, cumin seeds, ajwain and peppercorns on a tava (griddle). Coarsely pound the roasted ingredients in a mortar and pestle.
Combine the wheat flour, pounded ingredients, asafoetida and salt and add enough milk to make a firm dough. Knead well.
Divide the dough into 8 equal portions.
Roll out each portion with the help of a little flour into a circle of 125 mm. (5") diameter.
Cook each roti on a hot tava (griddle), using a little ghee until both sides are golden brown.
Serve hot.