Tuesday, January 3, 2012

Roath, Kashmiri Bread.

Ingredients :
Wheat Flour - 1 kg
Sugar - 1 cup
Ghee/Clarified butter- 500 gms.
Black Cardamom - 5-6 (grounded)
Poppy seeds (Khus Khus) - 1-2 tsp
Almonds - 10-15 (soaked & peeled)
Yogurt - 1-2 tbsp (for applying)

Procedure :
  • Take a bowl and add ghee, cardamom and flour. Mix well.
  • Take some water and add sugar to it. Stir and dissolve the sugar.
  • Gradually add this water to the flour mixture and knead it into a stiff dough.
  • Now make round balls of equal size out of the dough and roll them into thick almost 1/2 a inch, flat (chapati like) bread.
  • With the help of a fork, make lines on the surface of the bread.
  • Brush little yogurt on the bread and sprinkle some poppy seed on it.
  • Stick the peeled almonds on the bread surface. 
  • Heat ghee in a deep frying pan and fry the roath till it turns reddish brown.
  • Serve with Kashmiri Kehwa.


Extremist said...

Thank you for this, my taiji used to make it every Tuesday as kali mata prasad. :)
I am literally craving for that other bread. :D

gwl said...

Nice site of Recipes, definitively would like to refer.

roses said...