Kashmiri Roti

Kashmiri Roti

Kashmiri Roti


  • 2 cups wheat flour (Atta)
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds (Saunf)
  • 1 tsp. Ajwain (Carom seeds)
  • ½ tsp. black pepper powder
  • A pinch asafoetida
  • ¾ to 1 cup warm milk, for kneading
  • 1 tsp. Salt, or to taste
  • Ghee for frying the rotis


  1. Sieve the flour and add cumin, fennel, ajwain, Pepper, asafoetida, salt and mix. 
  2. Make a well in the centre, add some milk and bring the dough together, adding milk a little at a time. 
  3. Knead the dough for 10 minutes till soft and smooth. 
  4. Cover with a damp cloth and leave aside for 10 to 15 minutes.
  5. Divide into 10 to 12 balls. 
  6. Roll each ball into a thin disc dusting with flour. 
  7. Roast on a hot tava, till brown spots appear on both sides
  8. Apply ghee and serve hot with Kashmiri Dum Aloo or any of your favorite curry or bhaji.
  9. Also serve Kashmiri Saag, for  complete meal


  1. Pingback: Kashmiri Dum Aloo | My Cooking Diaries "CooklikeCecilia.com"

  2. Pingback: Kashmiri Dal | My Cooking Diaries "CooklikeCecilia.com"

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