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Kashmiri Roti Recipe
Arpit
8 rotis
BeginnerKashmiri Roti is a traditional Kashmiri Dish. Speaking about cuisine of Kashmir, they are influenced by Kashmiri Brahmins and Muslims. In contrast to Brahmins in rest of the country, Kashmiri Brahmins eat lamb. Isn't it amazing fact!!!!! Anyways, lets get back to our topic "Kashmiri Roti". I dont know who has invented Kashmiri Rotis but after exploring recipe of Kashmiri Roti, i can say that the recipe has more influence from Kashmiri Brahmins. Why? Because Kashmiri Brahmins cooking is characterized by the use of Kashmiri Red Chillies (called "degi mirch"), fennel, ginger powder and asafoetidia. And in this recipe wheat flour is combined with aromatic spices to make these delicious Kashmiri rotis.
Total Steps
8
Ingredients
9
Tools Needed
7
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Kashmiri RotiIngredients
- ghee or oil
- milk
- salt
- a pinch asafoetida
- 9 peppercorns black peppercorns
- 1/4 teaspoon carom seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 cup whole wheat flour
Instructions
1
Step 1
Lightly roast the fennel seeds, cumin seeds, carom seeds, and peppercorns on a griddle.
2
Step 2
Coarsely pound the roasted ingredients in a mortar and pestle. Alternatively, you can use a mixer grinder to grind these ingredients.
3
Step 3
Combine the wheat flour, pounded ingredients, asafoetida, and salt, then add enough milk to make a firm dough.
4
Step 4
Knead the dough well.
5
Step 5
Divide the dough into 8 equal portions.
6
Step 6
Roll out each portion with the help of a little flour into a circle of 125 mm (5 inches) diameter.
7
Step 7
Cook each roti on a hot griddle, using a little ghee or oil until both sides are golden brown.
8
Step 8
Serve hot.
Tools & Equipment
measuring spoons
measuring cups
tava (griddle)
mortar and pestle
mixer grinder
mixing bowl
rolling pin