Moghlai Roti
by Tarla Dalal
Added to 224 cookbooks
This recipe has been viewed 81150 times
A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing the aniseeds with a mortar and pestle instead of powdering it in a mixer-grinder.
Method- Combine the sugar, milk and dry yeast in a bowl, cover with a lid and keep aside for 10 minutes.
- Combine all the ingredients, along with the milk- yeast mixture in a deep bowl and knead into a soft dough using enough water.
- Cover the dough with a lid and keep aside in a warm place for 45 minutes. Knead again.
- Divide the dough into 10 equal portions.
- Roll a portion into a 150 mm. (6") diameter circle using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti using a little ghee, till golden brown spots appear on both the sides.
- Repeat steps 5 and 6 to make 9 more rotis.
- Serve immediately.
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Accompaniments
Nutrient values (Abbrv) per roti
| Energy | 115 cal |
| Protein | 3.6 g |
| Carbohydrates | 22.6 g |
| Fiber | 0.1 g |
| Fat | 0.9 g |
| Cholesterol | 1.6 mg |
| Sodium | 4.6 mg |
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6 FAVOURABLE REVIEWS
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