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Kashmiri Rotis
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
8 null
Ingredients
Main Recipe
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
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.
Kashmiri Rotis recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 100 cal |
| Protein | 2 g |
| Carbohydrates | 11.8 g |
| Fiber | 2 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Sodium | 3.2 mg |
Click here to view Calories for Kashmiri Rotis
The Nutrient info is complete
Asha
March 13, 2025, midnight
The taste of all the seeds can be tasted in every bite.. and at the same time its very easy and simple to make this recipe.. its different in taste..
