Makhani Roti ( Mughli Khana)
by Tarla Dalal
No Mughlai meal is complete without the use of oodles of butter and cream. The mughals known for their love of all things delicious have used butter not only to serve with rotis but also to knead into the dough while preparing them. This roti prepared with butter and simply flavoured with freshly crushed black pepper is a real treat. Add salt sparingly if you are using salted butter to prepare this roti or it may end up being too salty.
Makhani Roti ( Mughli Khana) recipe - How to make Makhani Roti ( Mughli Khana)
Preparation Time: Cooking Time: Total Time:
Makes 8 rotis
1 cup whole wheat flour (gehun ka atta)
2 tbsp butter (room temperature)
1 tsp freshly ground black pepper (kalimirch) powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
butter for cooking
- Method
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 8 equal portions.
- Roll a portion of the dough into a 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti using a little butter, till they turn golden brown in colour from both the sides.
- Repeat steps 3 and 4 to make 7 more rotis.
- Serve hot.
| Energy | 114 cal |
| Protein | 2 g |
| Carbohydrates | 11.8 g |
| Fiber | 2 g |
| Fat | 6.8 g |
| Cholesterol | 20 mg |
| Vitamin A | 256.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 0 mg |
| Folic Acid | 5.8 mcg |
| Calcium | 7.8 mg |
| Iron | 0.8 mg |
| Magnesium | 21.4 mg |
| Phosphorus | 59.2 mg |
| Sodium | 69.3 mg |
| Potassium | 53.3 mg |
| Zinc | 0.4 mg |