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Shahi Roti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.6917
Energy (kCal)609.2212
Carbohydrates (g)51.8888
Total fats (g)40.8872
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sieve flour and salt. | 2. Add water. | 3. Knead well to make a soft dough. | 4. Cover with a damp cloth. | 5. Keep aside for 30 minutes. | 6. Mix 4 tbsps. | 7. butter | 8. flour | 9. Beat well to make a paste. | 10. Knead the dough once again. | 11. Melt 2 tbsps. | 12. butter | 13. Gradually pour it in the dough. | 14. Knead until the dough becomes very soft. | 15. Divide the dough into 6 parts. | 16. Roll each round into a thin large circle. | 17. Fold it into half. | 18. Spread a thin layer of the paste on the folded circle. | 19. Fold it once again into half, lengthways. | 20. The circle will now look like a thin long strip. | 21. Shape into a spiral. | 22. Keeping the fold on the outer side, press and flatten to a ball. | 23. Now make into a 1/4" thick roti with your palms. | 24. Heat the griddle. | 25. Add a little butter or ghee. | 26. Shallow fry each roti separately. | 27. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain white flour 2 cups - - - -
    salt 1 teaspoon - - - -
    water 150 0.0 0.0 0.0 0.0
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    butter 2 tablespoons 342.0 15.714 10.686 28.8
    ghee - - - -
    almond paste 3 tablespoons 194.9362 20.3491 3.8306 11.8068

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



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