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)

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Phool Gobi Yakhni Recipe - Kashmiri Vegan Lunch | CraftMyMeals

Instructions

1
Fry the Cauliflower
- Wash the cauliflower florets and pat them completely dry with a kitchen towel to prevent oil splattering.
- Heat mustard oil in a kadai or deep pan over medium-high heat until it just begins to smoke.
- Carefully add the cauliflower florets in a single layer. You may need to do this in two batches.
- Shallow fry for 8-10 minutes, turning occasionally, until the florets are an even golden brown and crisp.
- Remove the fried florets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Set aside.
2
Prepare the Yogurt Base
- In a medium bowl, add the room-temperature yogurt and whisk until completely smooth and creamy.
- Add the gram flour, fennel powder, and dry ginger powder to the whisked yogurt.
- Whisk vigorously to combine, ensuring there are no lumps. The mixture should be perfectly smooth.
- Gradually pour in 240 ml (1 cup) of water while continuing to whisk, creating a thin, uniform liquid.
3
Temper Spices and Cook the Yakhni
- Heat ghee in a separate heavy-bottomed pot over medium heat.
- Once the ghee is hot, add the asafoetida, bay leaf, cinnamon stick, black cardamom, green cardamoms, and cloves.
- Sauté for about 30-40 seconds until the spices release their aroma.
- Turn the heat to its lowest setting. Slowly and carefully pour the yogurt mixture into the pot, stirring continuously and briskly in one direction.
- This is the most crucial step: continue stirring without stopping until the mixture comes to a gentle boil. This will take about 8-10 minutes and prevents the yogurt from curdling.
4
Combine and Simmer
- Once the yakhni gravy has boiled and stabilized, add the fried cauliflower florets and salt.
- Gently stir to combine. Pour in the remaining 240 ml (1 cup) of water.
- Bring the curry back to a simmer over medium heat.
5
Finish and Serve
- Reduce the heat to low, cover the pot with a lid, and let the yakhni simmer for 10-12 minutes. This allows the cauliflower to soften and absorb the gravy's flavors.
- Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the curry.
- Give it a final gentle stir and let the dish rest for 5 minutes before serving.
- Serve hot, traditionally with steamed white rice.

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.

Phool Gobi Yakhni with Kashmiri Roti

Nutrition per Serving

Recipes in this Meal

1. Phool Gobi Yakhni

Ingredients

2. Kashmiri Roti

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About Phool Gobi Yakhni with Kashmiri Roti

Instructions

Ingredients

Instructions