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Khameeri Roti Recipe

Khamir in Hindi means yeast. Khameeri Roti is a leavened bread that is deep fried

The dough is same as Naan. The bread is about 5" diameter, thickness of 2 Nickels (5¢ coins)

 
Ingredients

1. Active Dry Yeast (.25 oz) pack: 1
2. White Table Sugar: 1 teaspoon
3. Warm Water at 100º F to 110º F: ½ Cup
4. Egg Beaten : 1
5. Dahi (Yogurt with live culture): ¼ Cup
6. Salt: 1 teaspoon
7. Atta (1 pound): 3½Cups
8. Ghee or Vegetable shortening: ¼ Cup
Melted Ghee for rolling.

 

Method

Making dough

1. Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this as yeast water.

2. In a large bowl, mix salt, and bread flour.

3. Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. The dough should not be raised in a hot place, the rapid rise will result in yeasty odor. The dough should not be raised in a cold area as it will take too long to rise. Ideal room temperature for dough to work will be around 80ºF.
4. Punch down dough. Knead again and let it stand another hour till double in size.

5. Divide dough in 10 equal size balls. Each ball will make one Khameeri Roti.

Rolling dough

We need to roll dough out to form a 4" to 5" diameter disc about the thickness of one to two Nickels (5¢ Coins).

Pinch dough to make one bread and form it into a ball. Now flatten it to form a patty about 2" round. Keep on flattening and stretching the dough by oiled hand. After you got it rolled, you may use a rolling pin to smooth it out.

Cooking

1. Preheat deep fryer to 350ºF.

2. Put the bread over the hot oil. With a skimmer, splash some hot oil over the top of the bread. Cook about 40 seconds.

3. Turn over the bread with the skimmer. Rub the to of the bread with the skimmer. It helps puff up bread with steam. Cook one minute.

4. Cook till both sides are very lightly brown.

 

Yogi's Notes

Active dry yeast is sold in United States in ¼ ounce (0.25 oz) packets, one packet equals 1 teaspoon.

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