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 tsp; Cumin seeds 1/2 tsp; Carom seeds- 1/2 tsp; Black peppercorns 8 to 10; 1 pinch asafoetida; Low fat milk 1/2 cup; Water as required; 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 tsp
Cumin seeds 1/2 tsp
Carom seeds- 1/2 tsp
Black peppercorns 8 to 10
1 pinch asafoetida
Low fat milk 1/2 cup
Water as required
Whole wheat flour for rolling
Oil for cooking 1 1/2 tsp

Instructions

Heat a nonstick tava.
Combine the fennel seeds,cumin seeds,carom seeds and peppercorns .
Lightly roast them.
Blend them in a blender or silbatta 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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