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Kashmiri Roti ( Diabetic Recipe)

Kashmiri Roti ( Diabetic Recipe)
Recipe type: Breakfast
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
Everyone’s a great cook when it comes to making these simple rotis. Whole-wheat flour rotis with the essence of Indian spices cooked in just ¼ tsp of oil per roti to please the palate of a diabetic who has to abstain from relishing those sumptuous delicacies at his favourite restaurant.
  • 1½ cups whole wheat flour (gehun ka atta)
  • ½ tsp fennel seeds (saunf)
  • ½ tsp cumin seeds (jeera)
  • ½ tsp carom seeds (ajwain)
  • 8 to 10 black peppercorns (kalimirch)
  • a pinch of asafoetida (hing)
  • ½ cup low-fat milk , 99.7% fat-free
  • salt to taste
  • whole wheat flour (gehun ka atta) for rolling
  • 1½ tsp oil for cooking
  1. Heat a non-stick tava (griddle), combine the fennel seeds, cumin seeds, carom seeds and peppercorns on it and lightly roast them. Cool slightly and blend them in a mortar-pestle (khalbhatta) to a coarse powder.
  2. Combine the whole wheat flour, prepared powder, asafoetida, milk and salt in a deep bowl and knead into a semi-soft dough using enough water. Knead well.
  3. Divide the dough into 6 equal portions.
  4. Roll out each portion into a circle of 150 mm. (6") diameter using a little whole wheat flour for rolling.
  5. Heat a non-stick tava (gridle) and cook each roti using ¼ tsp of oil, till they turn golden brown in colour from both the sides.
  6. Serve immediately.

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