Kashmiri Mini Thali - Roti, Dum Aloo, Apple Chutney and Saffron Rice

Buffet on Table: Week 2 -- Indian States

Day 8: Kashmir -- Kashmiri Roti with Dum Aloo, Doon Chetin & Kashmiri Yellow Rice

After seeing my marathon buddies make amazing thalis, I made a mini Kashmiri thali for today's mega marathon. Thanks to Valli's and Vaishali's Kashmiri posts for the inspiration. I picked the recipes from their thalis to make mine. Here's what I made:

• Kashmiri Roti (recipe follows)
• Kashmiri Dum Aloo
• Kashmiri Kesari Rice
• Doon Chetin (Apple Chutney)

Kashmiri roti is a very flavorful recipe with spices that are added right into the dough. It is kneaded with milk instead of water to make soft and delicious rotis. Served with Kashmiri Dum Aloo, these rotis tasted simply amazing.

Recipe from Spicingyourlife:

Ingredients:

Wholewheat flour - 1½cups

Cumin seeds - ½tsp
Fennel Seeds - ¼tsp
Black Pepper - ½~1tsp, crushed
Asafoetida/ Hing - a pinch
Carom Seeds - ¾tsp 

Warm Milk - 1cup
Salt - to taste

Method:

• Combine all the ingredients in a mixing bowl and knead into a smooth, pliable dough. Cover and set aside for 10~15 minutes.
• Divide the dough into 6~8 equal size pieces and roll them out into thin discs.
• Cook on a hot pan/ tawa over medium-low flame until both sides have golden brown spots. Brush with ghee. Serve hot with Kashmiri dum aloo.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.

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