Kashmiri Roth – Fried Cookie – Sweet Bread is beyond delicious. Roth is crispy on the outside and soft on the inside. Roth is pure decadence in the best possible way and I’m so excited to share this recipe with you.

My husband and I tackled this recipe together, actually, because deep frying and rolling out the dough is a balancing act I’d rather not juggle alone.

This is a traditional Kashmiri recipe that Kashmiri pandits make during Ganesh Chaturthi. The day they make Roth, families perform a small puja known as Pann pooja. The roth is offered to Beeb Garaz maej (a local agricultural goddess). Typically, the pooja starts really early, the kitchen and utensils are cleaned and washed well.

Most of the roth after the pooja is distributed to friends and family.

But that doesn’t mean you need to make it only then. You can make it anytime and enjoy it with tea.

The Batter –

Some people use whole wheat flour, while others use all-purpose flour. I have mixed both in equal proportions. The dough needs to be kneaded really well. It needs to be smooth.

I got this recipe from my moms’ sister (my maasi). She is an incredible cook.

Frying – You will need ghee for frying (clarified butter). Bits of batter or poppy seeds getting stuck in the ghee is a given, so I like to use my mesh skimmer or spatula to remove any larger pieces of batter or debris from the ghee as I fry.

Ingredients needs to make Kashmiri Roth – Fried Cookie – Sweet Bread?

All purpose – flour, whole wheat flour, ghee, sugar, black cardamom pods, milk, yogurt and white poppy seeds.

How do I make this recipe?

Firstly, remove the skin of 2 black cardamom pods and save the seeds. Secondly, in a mortar and pestle crush the seeds to a fine powder.

Thirdly, in a large mixing bowl add in all purpose – flour and whole wheat flour. Further, add in ghee, sugar, and crushed black cardamoms. Mix well.

Furthermore start adding milk gradually and start kneading to form a dough. Keep adding milk in steps and knead until you run out of milk and the dough is well combined and smooth. This will create enough dough to make about 25 medium roth of about 6 to 8 inches in diameter. If you make large roth, about 10 to 12 inches in diameter it should make about 16 to 18.

Then, place one portion of dough between your hands and roll hands together to form the dough into a ball.

Grease the rolling board (chalka) with a little ghee and flatten the dough to a thick flat large ball.

Using a rolling pin roll out the dough into a thick circular shape. About ¼ to ½ inch thick and about 8 inches in diameter. You can also make it larger if you’d like. Don´t worry about the edges being perfectly rounded, shaggy, rustic-looking pieces have a charm to them 😊.

Pierce a fork on the top and using a small bowl make circular designs.

Further, lightly brush the flattened batter with yogurt and generously sprinkle poppy seeds all over.

In a large wok, add 3 cups ghee and let it heat up on medium heat. Once hot, gently slide the flattened roth batter into the ghee. Fry the roth each side until they’re a dark golden-brown color on all sides.

Remove it from the ghee using a frying skimmer and place it on a paper towel-lined baking sheet to drain. Repeat with the rest of the batter.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes

Kashmiri Kohlrabi Pickle

Apple Eggplant Curry – Instant Pot Kashmiri Baingan

Air Fryer Baingan Raita – Kashmiri Eggplant Dip

Collard and Lotus Stem Curry

Moreover, try some of our other air fryer recipes

Kashmiri Roth – Fried Cookie – Sweet Bread

Shilpa

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Side Dish, Snack

Cuisine Indian, Kashmiri

Servings 25 pieces, mid sized

Ingredients

For the batter

4 and 1/2 cups all-purpose flour (all purpose maida)
4 and 1/2 cups whole wheat flour (atta)
1 cup ghee (clarified butter) (for the dough)
3 1/4 to 3 1/2 cups sugar ( 3 and 1/4 cups if you like it less sweet and 3 and 1/2 cups for a sweeter version)
2 whole black cardamom pod (kali elaichi)
3 and 1/4 cups milk

For Frying

3 tbsp yogurt, plain
6 tsp poppy seeds, white
3 cups ghee (clarified butter)

Instructions

Remove the skin of 2 black cardamom pods and save the seeds. In a mortar and pestle crush the seeds of black cardamom pods to a fine powder.
In a large mixing bowl add in all purpose – flour and whole wheat flour. Further, add in ghee, sugar, and crushed black cardamom. Mix well.
Start adding milk gradually and start kneading to form a dough. Keep adding milk in steps and knead until you run out of milk and the dough is well combined and smooth. This will create enough dough to make about 25 medium roth of about 6 to 8 inches in diameter. If you make large roth, about 10 to 12 inches in diameter it should make about 16 to 18.
Place one portion of dough between your hands and roll hands together to form the dough into a ball. Grease the rolling board (chakla belan) with a little ghee and flatten the dough to a thick flat large ball .
Using a rolling pin roll out the dough into a thick circular shape. About ¼ to ½ inch thick and about 8 inches in diameter. You can also make it larger if you’d like. This needs to be thicker than roti.
Pierce a fork on the top and using a small bowl make circular designs.
Lightly brush the flattened batter with yogurt and generously sprinkle poppy seeds all over.
In a large wok, add 3 cups ghee and let it heat up on medium heat. Once hot, gently slide the flattened roth batter into the ghee. Fry the roth each side until they’re a dark golden-brown color on all sides.
Remove it from the ghee using a frying skimmer and place it on a paper towel-lined baking sheet to drain. Repeat with the rest of the batter.

Notes

Every household makes roth differently.
You can replace all-purpose flour with whole wheat-flour if you like.
You can also replace milk with water in the kneading process. However, all-purpose flour and milk makes it delicious.
Even though roth is made as a religious offering, you can make it anytime.
It stays well in the refrigerator for a month at least, if wrapped properly in aluminum foil and an airtight container.
It freezes well for months together.
White poppy seeds are available in indian grocery stores.

Keyword Fried Cookie, Indian Bread, Indian Cookie, Indian Fried Cookie, Indian Sweet Bread, Instant Pot Kashmiri Recipe, Kashmiri Bread, Kashmiri Roth, Pann Roth, Punn Roth

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