Kashmiri Roti (Diabetic) Recipe (Indian Diabetic Recipes)

Ingredients

• 1 1/2 cups whole wheat flour (gehun ka atta)
• 1/2 tsp fennel seeds (saunf)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp carom seeds (ajwain)
• 8 to 10 black peppercorns (kalimirch)
• a pinch of asafoetida (hing)
• 1/2 cup low fat milk (0.1% fat), 99.7% fat-free
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• 1 1/2 tsp oil for cooking

Steps

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.