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 Kashmiri Roti 
  • 2 1/4 cups Wheat flour
  • 1 teaspoon Pepper powder
  • 1/2 teaspoon Aniseed
  • 1/2 teaspoon Cumin seeds
  • 1 pinch Carom seeds
  • 1 pinch Asafoetida
  • Warm milk
  • Oil (for frying)
  • Salt(As per taste)
Sift wheat flour with salt. Add pepper, aniseeds, cumin seeds, asafoetida and ajwain (carom seeds). Slowly pour enough warm milk and knead to a stiff dough. Sprinkle little water if the dough becomes too stiff.

Divide the dough into 10-12 equal portions and roll out each portion into a disc of 3 to 4 inch diameter and 1/4 inch thickness. Pierce the roti lightly with a fork.

Cook on a hot griddle over low heat. Turn frequently, put 1 or 2 tsps oil or ghee around the roti while cooking.

Cook until both sides are evenly brown.

Other Details
Serves: 4 Time: 35 mins.

Rating: Not rated yet.

Category: Bread | State: Jammu and Kashmir | Submitted by: System


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