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Kashmiri Roti
Tarla Dalal
08 April, 2014
Table of Content
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
15 Mins
Makes
4 rotis
Ingredients
Main 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
- 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.
Kashmiri Roti recipe with step by step photos
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per roti
| Energy | 185 cal |
| Protein | 5 g |
| Carbohydrates | 24.8 g |
| Fiber | 4 g |
| Fat | 7.2 g |
| Cholesterol | 4 mg |
| Sodium | 11.2 mg |
Click here to view Calories for Kashmiri Roti
The Nutrient info is complete
Foodsie
Oct. 22, 2019, 10:28 p.m.
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...
Ravi
April 1, 2017, 8:47 a.m.
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
