Kashmiri Roti

Coming to the fifth day of Indian States in the #56th Edition of Blogging Marathon, I chose to highlight Kashmiri cuisine.

The Roti is mildly flavored with spices and milk is used to knead the dough instead of using water.This is a simple yet flavorful Roti that is perfect for dinner / for the lunchbox.I served this with a Paneer Gravy.

I used:

Wheat flour- 2 cups
Milk[at room temperature] to knead the dough
Salt to taste

Spices

Cumin seeds- 1 teaspoon
Aniseed /Sombu/Saunf – 3/4 teaspoon
Peppercorns-10 numbers
Ajwain / Omam -1/2 teaspoon

Roast the spices in a pan till fragrant. Remove onto a plate .Grind to a powder using a motor and pestle or a blender.Keep aside.

Take the wheat flour ,salt and spice mix in a bowl and mix it.Add milk little by little and knead to a soft dough.The dough should not be sticky.Cover and keep aside for 10-15 minutes.

Take a golf ball sized dough and roll out into roti.Cook on a heated griddle till brown spots appear on both sides.

Serve with a side of your choice. We had it with Veth Chamman Gravy.

Take a look at all that was served so far on The Buffet On Table…

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Bon Appetit…

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15 thoughts on “Kashmiri Roti”

I thinks someone else too made these. The spices definitely take the flavor quotient up.

Very good choice for kashmir PJ..I loved Kashmiri Roti..

my mom used to make milk based rotis for me whenever i travelled..they stayed soft and fluffy for days…i love this version of urs with spices in it…good one