Spicy Kashmiri Roth by Bobly Rath using Chai Tea Masala
This wonderful recipe, using Veerappa Chai Masala, has been submitted by Ms Bobly Rath.
Kashmiri Roth is a type of traditional flavourful Kashmiri deep fried sacred cookies which are prepared by Kashmiri pundits at the time of “Punn deun”. In this day they wake up early in the morning and make these cookies in separate utensils which are not used in other times of the year. These utensils are only used during Punn deun and the cookies are offered to the Goddess of Harvest.
I prepared this Kashmiri Roth by using Veerappa chai masala which is really so flavourful and it doubles the taste of the Roths.
Spicy Kashmiri Roth
#PreparationTime: 10 minutes
#CookingTime: 15 minutes
-2 cups of wheat flour
-1/2 cup sugar
-4 tsp ghee for making khasta
-1/4 tsp salt
-1/2 -1 tsp Veerappa chai masala
-Water as required for kneading the dough
-2 tsp curd
-1 tsp sugar for sprinkling
-1 tsp poppy seeds for sprinkling
-1 tsp sugar powder
-Some split cashew nuts and almonds
-Ghee for shallow frying /deep frying
-1 tsp chopped pistachios for garnishing
Method Of Preparation:
-Take wheat flour, ghee, sugar, salt, Veerappa chai masala in a bowl and then mash it well to make khasta.
-Then slowly add required quantity of water to make a dough which is neither much hard nor much soft.
-Make equal parts of the dough and press with your hand to make cookies like shape.
-Then beat the curd and brush it on the cookies.
-Press cashew nuts and almonds on it.
-Sprinkle sugar and poppy seeds on them.
-Heat ghee in a wok and then deep fry or shallow fry the flattened cookies in it in low flame.
-Fry them till they become golden brown in colour on both sides.
-Switch off the flame and after cooling down sprinkle the sugar powder over it.
-Now your spicy sacred Kashmiri Roths are ready.
-Garnish with some chopped pistachios and serve with a cup of masala chai.