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A traditional flatbread from the valleys of Kashmir. This roti is slightly thick, with a crisp exterior and soft interior, beautifully flavored with fennel seeds, making it a perfect companion for a warm cup of tea.
For 4 servings
Prepare the Dough (15 mins active, 20 mins rest)
Shape the Rotis (5 mins)
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A traditional flatbread from the valleys of Kashmir. This roti is slightly thick, with a crisp exterior and soft interior, beautifully flavored with fennel seeds, making it a perfect companion for a warm cup of tea.
This kashmiri recipe takes 55 minutes to prepare and yields 4 servings. At 378.37 calories per serving with 10.58g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Cook the Rotis (20 mins)
Serve
For a sweet treat, add 2-3 tablespoons of powdered sugar to the dough and omit the salt and carom seeds. This version is delicious with a cup of tea.
Incorporate 1/2 teaspoon of red chili powder and 1/4 teaspoon of turmeric powder into the dough for a savory, spicy kick.
Add 2 tablespoons of finely chopped fresh fenugreek (methi) or mint (pudina) leaves to the dough for an aromatic and flavorful twist.
The inclusion of fennel seeds (saunf) and carom seeds (ajwain) is known in traditional medicine to help with digestion, reduce bloating, and alleviate indigestion.
Made primarily from whole wheat flour (atta), this roti is a good source of dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
The combination of complex carbohydrates from whole wheat and semolina provides a steady release of energy, making it a fulfilling option for breakfast or a snack.
Each serving of two Kashmiri Rotis contains approximately 370 calories. The exact count can vary based on the amount of ghee and the type of milk used.
Kashmiri Roti can be part of a balanced diet. It's made with whole wheat flour, a good source of fiber, and spices like fennel and carom seeds that aid digestion. However, it contains ghee, so it should be consumed in moderation, especially if you are monitoring your fat intake.
Yes, you can. Semolina adds a characteristic crispness. If you omit it, replace it with an equal amount of whole wheat flour. The resulting roti will be softer and less crisp.
A hard roti can result from a few factors: the dough was too stiff (not enough liquid), it wasn't kneaded enough, or it wasn't rested for the recommended time. Ensure you knead a smooth, firm dough and let it rest for at least 20 minutes.
Store leftover rotis in an airtight container or a roti box lined with a cloth for up to 24 hours at room temperature. For longer storage, refrigerate for 2-3 days. Reheat on a hot tawa with a little ghee before serving.