Monday, May 05, 2008

Kashmiri Roti

i am sending this recipe for the roti mela hosted by srivalli


A substitute for the everyday chapatti or phulka ,kashmiri roti are eaten in most households. The spices add flavour and this roti tastes particularly nice on its own.


500gm wholewheat flour
one teaspoon salt
one teaspoon ground black pepper
half teaspoon each of ani and cumiseeds
pinch of asafoetida and caromseeds
warm milk for kneading
oil or ghee for frying


mix the flour with the salt.


add the blackpepper,anissed,cuminseed asafoetida and caromseeds,slowly pour in enough warm milk to make a stiff dough and knead together,sprinkle in a little water if the dough becomes too stiff.
divide the dough in to ten portions and roll out each portion into a disc about 7.5-10cm in diameter and 0.5cmthick.


prick the roti lightly with afork.Cook on a lightly oiled hot griddle or heavy based frying apn,over a low heat.turn frequently adding around 1-2 teaspoons of oil to the pan whilecooking.Cook until both sides of the roti are golden brown.


serve hot with main dish ,or starter or on their own with yogurt


we had with murgh khubani,,and it tasted good,..


EC said...

Very different type of roti for me...bookmarked

ranji said...

delicous roti....will definitely give it a try..:)

ANJALI J. said...

thats a differnt one.. i never tried this before.sounds good.

Uma said...

nice entry for roti mela. looks delicious.

notyet100 said...

thanks,,ec,ranji,anjaliand uma,..
i thinkit goes wellwith kashmiri curry,.but it will atse good with curd too..

Madhavi said...

WOW..roti looks delicious, great entry!!!

Arpit said...

I have one more version of this on my blog.