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    Home » Blogging Marathon » Khamiri Roti with Shahi Mixed Vegetable and Paneer Curry

    Khamiri Roti with Shahi Mixed Vegetable and Paneer Curry

    Published: Sep 11, 2015 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    Buffet on Table: Week 2 -- Indian States

    Day 10: Uttar Pradesh -- Khamiri Roti

    After yesterday's simple Karnataka meal, I've 2 delicious Mughalai dishes from Uttar Pradesh today. Uttar Pradesh cuisine is influenced greatly by Mughal cooking techniques. In the Mughal era, Uttar Pradesh became the heartland of the empire.

    Mughlai cuisine is rich with the use of spices and different cooking techniques. I decided to make a simple flatbread and a creamy vegetable & paneer curry.

    Khamiri roti is a Mughlai leavened bread. Khamir means 'yeast' and it is used in this roti to make it thick and spongy. I thought it is similar to naan, but these are made with wholewheat flour and are not made as thick as naans.

    I baked a few in the oven and a few on the stove top. I found the ones made on the stove and charred directly on fire, puffed up much better than the ones made in the oven. So choice is yours to make these roti either in the oven or on the stove top. Serve with a gravy curry or dal makhani (another dish that I would love to try real soon) for a delicious meal.

    Recipe from Tarla Dalal's site:

    Khamiri Roti

    Khamiri roti is a Mughlai leavened bread. Khamir means 'yeast' and it is used in this roti to make it thick and spongy.
    Author: Pavani
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    Prep Time: 20 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 50 minutes mins
    Course: breads
    Cuisine: north indian
    Servings: 1012 rotis

    Ingredients

    • 2 cups Wholewheat flour
    • 1 tsp Yeast Instant
    • ½ tsp Sugar
    • ½ tsp Seeds Ajwain Carom /
    • to taste Salt
    Get Recipe Ingredients

    Instructions

    • Combine all the ingredients in a mixing bowl and knead into a soft, pliable dough adding enough lukewarm water. Cover and set aside for 1½~2hours or until almost doubled in volume.
    • Preheat oven to 400°F.
    • Divide the dough into 10~12 equal portions and roll each portion into 5~6" round circle.
    • Place the rotis on a baking sheet and bake for 4~6 minutes until brown spots form on the roti. Flip and bake for another 4 minutes.
    • Alternately, cook the rotis on a pan/ tawa until cooked on both sides, then place the roti directly on flame and cook till lightly charred on both sides.
    • Brush the rotis with ghee/ butter. Keep the rotis covered until ready to serve. Serve with shahi vegetable & paneer curry or any other gravy curry.

    Notes

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.
    An InLinkz Link-up
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sowmya Sundararajan

      September 11, 2015 at 10:33 am

      Bookmarked!

      Reply
    2. Usha Rao

      September 11, 2015 at 12:51 pm

      Preparation is similar to regular roti, except for resting time. Will try it sometime.

      Reply
    3. Sapana Behl

      September 11, 2015 at 3:31 pm

      Khamiri roti is my mil's favorite.She used to leave the dough on counter to get fermented to make these rotis.Very nice setup .I like the butter topped on the rotis.

      Reply
    4. Priya Suresh

      September 12, 2015 at 7:05 am

      Adding yeast to usual dough sounds interesting, now i dont have excuse for not trying this Khamiri rotis and that shahi curry looks irresistible.

      Reply
    5. Harini-Jaya Rupanagudi

      September 13, 2015 at 11:27 pm

      Yeast in a regular roti? Interesting.

      Reply
    6. sneha datar

      September 14, 2015 at 9:48 am

      This roti is on my to do list, very inviting combo.

      Reply
    7. Srivalli

      September 16, 2015 at 6:06 am

      Excellent choice Pavani, we enjoyed it so much when I had made it last year!

      Reply
    8. Sandhiya

      September 18, 2015 at 11:19 am

      Adding yeast in roti, new to me..Will try it for sometime..Well made..

      Reply
    9. Srividhya Gopalakrishnan

      September 19, 2015 at 4:56 pm

      Lovely clicks.. love the roti

      Reply
    10. Archana Potdar

      September 27, 2015 at 9:50 am

      Lovely pics and delicious rotis. I have been eyeing these roti for a long time but knowing my skills not tried them out yest. Your combo is tempting.

      Reply
    11. Suma Gandlur

      September 28, 2015 at 5:58 pm

      Does the addition of yeast make the rotis any better?Love the presentation.

      Reply
    12. Gayathri's Cook Spot

      October 01, 2015 at 3:24 am

      Once I did this for BM and it has now taken regular place in y menu. Looks beautiful..

      Reply
    13. Nivedhanams Sowmya

      October 02, 2015 at 2:39 pm

      wow the rotis are so inviting!!! excellent clicks!!

      Reply
    14. Global Tastes & Travels Inc.

      October 27, 2015 at 3:14 pm

      like a healthier naan dish - looks great to accompany any meal

      Reply
    15. Global Tastes & Travels Inc.

      October 27, 2015 at 3:14 pm

      like a healthier naan dish - looks great to accompany any meal

      Reply

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    12 shares