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A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
Activate the Yeast
Prepare the Dough
Proof the Dough
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Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
This mughlai recipe takes 125 minutes to prepare and yields 4 servings. At 345.76 calories per serving with 9.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape the Rotis
Cook the Rotis
Serve
Add 2 tablespoons of finely chopped cilantro (dhania) or mint (pudina) to the dough for a fresh, herby flavor.
For an even softer roti, substitute half of the atta with all-purpose flour (maida).
Sprinkle some nigella seeds (kalonji) or white sesame seeds (til) on the roti before rolling for added texture and a nutty taste.
Made from whole wheat flour (atta), Khamiri Roti is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The fermentation process involving yeast introduces beneficial microorganisms, making the roti easier to digest and potentially improving gut health.
The complex carbohydrates from whole wheat provide a steady release of energy, making it a fulfilling and energizing accompaniment to any meal.
Khamiri Roti is a traditional leavened flatbread from Mughlai cuisine. The word 'Khamir' means yeast in Urdu, which is the key ingredient that gives this roti its unique soft, spongy, and slightly tangy character.
The most common reasons for dough not rising are: 1) The yeast was expired or inactive. 2) The water or milk was too hot, which killed the yeast. 3) The room was too cold for the dough to proof properly. Always check the yeast's expiry date and use lukewarm liquids.
While yeast is traditional, you can make a similar soft roti using 1/4 cup of plain yogurt and 1/2 teaspoon of baking soda as a leavening agent. The taste and texture will be slightly different but still delicious.
Store leftover rotis wrapped in a clean kitchen towel or aluminum foil inside an airtight container or casserole dish. They will stay soft for up to 24 hours at room temperature. Reheat on a tawa or in a microwave before serving.
Khamiri Roti can be a healthy choice as it's made with whole wheat flour (atta), which is a good source of fiber and complex carbohydrates. The fermentation process also makes it easier to digest. However, the use of ghee adds fat, so it should be consumed in moderation as part of a balanced diet.
One serving, which is two rotis, contains approximately 280-320 calories. This can vary based on the amount of ghee used for brushing.