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Mughlai Roti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.3494
Energy (kCal)926.951
Carbohydrates (g)185.426
Total fats (g)10.3773
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put warm milk in a bowl. | 2. Sprinkle yeast over it. | 3. Leave it for 20 minutes. | 4. Sieve flour with salt in a bowl. | 5. Add aniseeds powder. | 6. Now pour the yeast mixture and yield well. | 7. Add little water if needed. | 8. Make a soft dough, cover it. | 9. Set aside in a warm place for 2 hours. | 10. Knead again and allow it to rise. | 11. Divide the dough into 10 parts, shape them into balls and roll into rounds about 5"-6" in diameter. | 12. Now roast them until light brown on a hot griddle. | 13. Before serving, smear ghee on each hot roti. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat flour 2 cups 816.0 172.72799999999998 31.704 6.0
    yeast 1 teaspoon 11.1 1.2252 1.4328 0.054000000000000006
    salt 1/2 teaspoon - - - -
    anise seed 1 teaspoon powdered 7.077000000000001 1.0504 0.3696 0.3339
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    ghee - - - -
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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