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Kashmiri Roti


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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.

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Makes 3 rotis.
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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)
3/4 cup warm milk
salt to taste

Other ingredients
 ghee for cooking

Method
  1. Mix all the ingredients together and knead into a semi soft dough. Keep covered with a damp muslin cloth for 10 to 15 minutes.
  2. Divide the dough into 3 equal portions and roll out each portion into 6 mm. (ΒΌ") thickness rounds.
  3. Cook on a hot griddle (tava) over a low flame, using ghee, till both the sides are golden brown in colour.
  4. Serve hot.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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