The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
Roth is a traditional Kashmiri pandit recipe that holds great religious and cultural significance. It is a large sweet bread full of dry fruits that is made in pure ghee. It is cooked during weddings and ceremonies, especially during the Pun festival, one of the most significant religious festivals of the community.
Ingredients
(Serving for 10)
Whole wheat flour: 2 cups
Yoghurt: ¼ cup
Sugar: ½ cup
Poppy seed: 4 tsp
Pistachio powder: ¼ tsp
Black cardamom powder: ½ tsp
Ghee for frying: 1 cup
Almonds: 30
Powdered sugar for garnish: 2 tsp
Step 1
In a large mixing bowl take whole wheat flour. To this add sugar, ghee and cardamom powder and mix to combine them all together.
Step 2
Gradually add the required amount of water to knead a soft dough.
Step 3
Grease with ghee and cover the dough. Leave it for about fifteen minutes.
Step 4
Divide the dough into equal-sized balls. Press between the palm and flatten the ball to form a thick disc-shaped roti. Brush each of the roti with yoghurt, sprinkle almonds and press them evenly.
Step 5
Sprinkle the poppy seeds and pistachio powder.
Step 6
Heat ghee in a deep frying pan. Gently slide the roti into the oil and fry until golden brown.
Step 7
Once puffy, drain them out. Sprinkle the powdered sugar and serve.
By Nandini Bhushan
