Allergens in Roth: milk, gluten.
Ingredients
Quantities for 6.
- 400g Maida
- 150g Sugar
- 100g, warmed until just liquid Gheethe moyan, rubbed into the flour
- about 150ml, warm Milkto bring the dough together
- 3 tbsp Poppy Seeds
- 8 pods, seeds crushed fine Cardamom
- 1 tsp, lightly crushed Fennel Seedsoptional
- 1/4 tsp Salt
- 800ml, for deep frying Neutral Oilghee is traditional if you can spare it
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Dissolve the sugar in the warm milk first and let it cool to blood heat. Undissolved sugar makes the dough grainy and the crust patchy.
- Rub the warm ghee into the flour until the mixture holds its shape when squeezed in your fist; this moyan is what makes roth short and crumbly rather than chewy.
- Rest the kneaded dough, covered, for 20 minutes before shaping.
Method
- Rub the warm ghee thoroughly into the maida and salt with your fingertips for 4 minutes, until the flour looks like damp breadcrumbs.Squeeze a handful. If it holds together in a lump, you have enough fat worked in.
- Add the crushed cardamom and fennel seeds, then pour in the sweetened milk a little at a time.
- Bring it together into a stiff dough and knead just 2 minutes, no more.Over-kneading develops gluten and gives you a tough, bready roth. Stop as soon as it is smooth.
- Cover and rest 20 minutes.
- Divide into 6 balls, flatten each into a disc about 12cm across and 1cm thick, and press poppy seeds generously over both sides.Press the seeds in firmly with the heel of your hand or they scatter into the oil.
- Prick each disc all over with a fork, right through.The holes stop the roth ballooning and let it cook evenly to the middle.
- Heat the oil in a kadhai to about 160C. A scrap of dough should take a full 10 seconds to rise.Lower and slower than you think. Hot oil browns the outside while the centre stays raw.
- Slide in one or two discs and fry for 4 to 5 minutes a side, turning once, until they are a deep even biscuit-brown and firm to the touch.
- Lift onto a rack and let them cool completely; they crisp as they cool.
- Repeat with the rest, letting the oil settle back to temperature between batches.
Storage
Keeps 8 to 10 days in an airtight tin at room temperature and is meant to be eaten at that age. Do not refrigerate, which makes it damp.
Nutrition Good estimate
One serving of Roth (158 g) is about 690 calories, or 437 calories per 100 g.
Low protein: 9 g a serving, 5% of the calories
| Per serving158 g | Per 100 g | |
|---|---|---|
| Calories | 690 kcal | 437 kcal |
| Protein | 8.6 g | 6 g |
| Carbohydrate | 78.8 g | 50 g |
| of which sugars | 26.6 g | 17 g |
| Fibre | 3.0 g | 2 g |
| Fat | 38.4 g | 24 g |
| of which saturated | 13.0 g | 8 g |
| of which unsaturated | 23.3 g | 15 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.