Name: Kashmiri Roti
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 2 cup Atta (Also known as whole wheat flour); 2 tbsp Semolina (Fine variety, also known as suji or rava); 4 tbsp Ghee (2 tbsp for the dough and 2 tbsp for cooking, divided); 1 tsp Fennel Seeds (Lightly crushed); 0.5 tsp Carom Seeds (Also known as ajwain); 1 tsp Sugar; 0.75 tsp Salt; 1 cup Milk (Warm, use as needed for kneading)

CraftMyMeals

Gogji Nadru with Kashmiri Roti - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Fry the Vegetables
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point. This mellows its pungent flavor.
- Reduce the heat to medium. Carefully add the turnip cubes and lotus stem slices to the hot oil.
- Shallow fry for 8-10 minutes, turning occasionally, until they are golden brown and slightly crisp on the edges.
- Using a slotted spoon, remove the fried vegetables and set them aside on a plate.
2
Prepare the Spice Base (Masala)
- In the same pan with the remaining oil, lower the heat to low. Add the asafoetida, cloves, green cardamom, and black cardamom. Sauté for about 30 seconds until their aroma is released.
- In a small bowl, combine the Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Add 3-4 tablespoons of water to create a smooth, lump-free paste.
- Add this spice paste to the pan. Cook for 2-3 minutes, stirring continuously, until the paste darkens slightly and oil begins to separate at the edges.
3
Incorporate the Yogurt
- Turn the heat to the absolute lowest setting. This step is crucial to prevent curdling.
- Slowly pour the whisked, room-temperature yogurt into the pan while stirring constantly and vigorously with a whisk or spoon.
- Continue to stir without stopping for 3-4 minutes until the yogurt is fully incorporated and the mixture comes to a very gentle simmer. Do not let it boil rapidly.
4
Simmer the Curry
- Gently return the fried turnips and lotus stem to the pan. Stir to coat them evenly with the yogurt gravy.
- Pour in 1.5 cups of water and add the salt. Stir well to combine.
- Increase the heat to medium and bring the curry to a boil.
- Once it boils, immediately reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
- The curry is ready when the vegetables are tender and the gravy has thickened to a desirable consistency. A layer of reddish oil (tari) should float on top.
5
Rest and Serve
- Turn off the heat and let the Gogji Nadru rest, covered, for at least 5-10 minutes. This allows the flavors to deepen and meld together.
- Serve hot, traditionally with steamed white rice to soak up the delicious gravy.

Ingredients

2 cup Atta (Also known as whole wheat flour)
2 tbsp Semolina (Fine variety, also known as suji or rava)
4 tbsp Ghee (2 tbsp for the dough and 2 tbsp for cooking, divided)
1 tsp Fennel Seeds (Lightly crushed)
0.5 tsp Carom Seeds (Also known as ajwain)
1 tsp Sugar
0.75 tsp Salt
1 cup Milk (Warm, use as needed for kneading)

Instructions

1
Prepare the Dough (15 mins active, 20 mins rest)
- In a large mixing bowl, combine the atta (whole wheat flour), semolina, salt, sugar, fennel seeds, and carom seeds. Whisk to combine.
- Add 2 tablespoons of ghee to the dry ingredients. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add warm milk, a little at a time, and knead to form a firm, smooth dough. The dough should be stiffer than chapati dough. Knead for about 7-8 minutes.
- Cover the dough with a damp cloth or a lid and let it rest for 20 minutes. This step is crucial for the semolina to absorb moisture and the gluten to relax.
2
Shape the Rotis (5 mins)
- After the resting period, knead the dough again for one minute until smooth.
- Divide the dough into 8 equal-sized balls.
- Take one ball, flatten it slightly between your palms. On a lightly floured surface, roll it into a thick disc, about 4-5 inches in diameter and approximately 1/4 inch thick.
- Using a fork, prick the surface of the rolled roti all over. This prevents it from puffing up like a chapati and helps it cook evenly.
3
Cook the Rotis (20 mins)
- Heat a tawa (griddle) or a heavy-bottomed skillet over medium-low heat.
- Carefully place a rolled roti on the hot tawa. Cook for 1-2 minutes on the first side, until small bubbles appear and the base is lightly cooked.
- Flip the roti. Drizzle about 1/2 teaspoon of the remaining ghee on the top surface and spread it evenly.
- Flip again and spread another 1/2 teaspoon of ghee on the other side.
- Press down gently with a spatula and cook, flipping every 30-40 seconds, until both sides are golden brown with crisp spots. Each roti will take about 3-4 minutes to cook through.
- Repeat the process for all the remaining dough balls, adding ghee for each one.
4
Serve
- Serve the Kashmiri Roti hot, straight from the tawa. It pairs wonderfully with Kashmiri noon chai, regular tea, yogurt, or your favorite pickle.

Gogji Nadru with Kashmiri Roti

Nutrition per Serving

Recipes in this Meal

1. Gogji Nadru

Ingredients

2. Kashmiri Roti

Similar Meals You Might Like

Mutton Rogan Josh, Steamed Basmati Rice and Cucumber Raita

Mutton Rogan Josh, Jeera Rice and Cucumber Raita

Mutton Tujj, Steamed Basmati Rice and Walnut Chutney

Kashmiri Chicken Pulao with Cucumber Raita

Kashmiri Gaad, Haak Saag and Steamed Basmati Rice

Kabargah, Steamed Basmati Rice and Mujh Chetin

About Gogji Nadru with Kashmiri Roti

Instructions

Ingredients

Instructions