You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi roti recipes | Punjabi parathas   >  Kashmiri Roti

Kashmiri Roti


by
Kashmiri Roti

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 61 cookbooks   This recipe has been viewed 66357 times

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.

Add your private note

Kashmiri Roti recipe - How to make Kashmiri Roti

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 rotis (4 roti )
Show me for rotis

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
    Method
  1. Combine all the ingredients in a bowl and knead into a semi-soft dough without using any water.
  2. Cover and keep aside for 10 to 15 minutes.
  3. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6”) diameter circle.
  4. Heat a non-stick tava (griddle) and cook over a medium flame, using ghee, till both the sides are golden brown in colour.
  5. Serve immediately.

Accompaniments

Kashmiri Dum Aloo 
Kashmiri Fruit Stir-Fry Rice 
Methi Makai Subzi 

Nutrient values (Abbrv) per roti
Energy185 cal
Protein5 g
Carbohydrates24.8 g
Fiber4 g
Fat7.2 g
Cholesterol4 mg
Sodium11.2 mg
Click here to view calories for Kashmiri Roti

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email
Related to this recipe...

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Kashmiri Roti
5
 on 29 Mar 19 09:17 AM


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
Reply
| Hide Replies
Tarla Dalal    Hi Ravi, There are many different types of breads available in Kashmir. This is our researched version of one of the Kashmiri roti.
Reply
30 Mar 19 09:33 AM
Kashmiri Roti
5
Foodsie
 on 07 Apr 14 01:48 PM


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...
Reply