Name: Kashmiri Roti recipe by Nitu Sharma at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: Whole wheat flour..1 1/2 cup; Fennel seeds...1/2 sp; Cumin seeds..1/2 sp; Carom seeds...1/2 sp; Black peppercorns...8 to 10; A pinch of asafoetida; Low fat milk...1/2 cup; Extra water; Whole wheat flour for rolling.; Oil for cooking...1 1/2 tsp

Ingredients Serving: 6

Whole wheat flour..1 1/2 cup
Fennel seeds...1/2 sp
Cumin seeds..1/2 sp
Carom seeds...1/2 sp
Black peppercorns...8 to 10
A pinch of asafoetida
Low fat milk...1/2 cup
Extra water
Whole wheat flour for rolling.
Oil for cooking...1 1/2 tsp

Instructions

Heat a nonstic tava.
Combine the fennel seeds,cumin seeds,carom seeds and peppercorns .
Lightly roast them.
Blend them in a blender or silbhatta to a coarse powder.
Combine the flour,prepared powder,adafoetida,milk and salt in a plate or bowl and knead into a semi soft dough using water. Knead well.
Divide the dough into 6 equal portions.
Roll out each portion into a circle or desired shape using a little Whole wheat flour.
Cook each roti using little oil,till they turn golden brown in colour from both the sides.
Serve with curd or pickle or chutney or any vegetable....

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