Kashmiri Rotis

Name: Kashmiri Rotis
Total time: 1200 s
Yield: 8 rotis
Cuisine: Indian
Ingredients: 1 cup wheat flour; 1/2 t.sp fennel seeds; 1 t.sp cumin seeds; 1/4 t.sp ajwain; 8-10 peppercorns; 1 pinch asafoetida; Salt to taste; Other ingredients : 👇; Milk to bind the dough; Clarified butter or oil to roast the rotis; Murabba as an accompaniment

Bina Samir Telivala @Bina_Samir

#RD
#Rainydaydelight
#wheatflour
Aromatic rotis made with wheat flour & whole spices . They are delicious & each & every spice used in these rotis are enhanced by their individual flavour.
They can be eaten alone or with sweet & sour pickles.
Cooksnap
@Shyla Saleem

Bina Samir Telivala @Bina_Samir

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Ingredients

20 minutes

8 rotis

1 cupwheat flour
1/2t.sp fennel seeds
1t.sp cumin seeds
1/4t.sp ajwain
8-10peppercorns
1 pinchasafoetida
Salt to taste
Other ingredients : 👇
Milk to bind the dough
Clarified butter or oil to roast the rotis
Murabba as an accompaniment
Murabba - an Indian Preserve

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Steps

20 minutes

1

Lightly roast fennel seeds, cumin seeds, ajwain & peppercorns. Cool & pound them coarsely with the help of mortar & pestle.
2

Combine wheat flour, pounded ingredients,asafoetida & salt & bind to a firm dough using enough milk.
3

Divide the dough into 8 equal balls. Roll each
4

Roll into slightly thick rotis. Cook each roti with ghee till brown spots appear on it. Make rest of the rotis the same way.
5

Remove the roti from tawa & serve hot with Murabba -- an Indian Preserve.