Making the Kashmiri Sweet ( Fried Bread) ‘Roth’ ( रोठ)

THIS IS A VERY FAMOUS AND INCREDIBLY SIMPLE SWEET DISH TO MAKE, IT’s A CROSS BETWEEN A COOKIE AND A POORI Ingredients a. ¾ Cup Warm Water b. ¾ Cup Sugar c. 2 Cups of Atta Flour (Or wholemeal Flour) d. 2 TBSP (Tablespoons) Ghee e. 1 tsp Black Cardamom Pods (Seeds only) f. 300 Gms Ghee (to Deep Fry) g. Poppy Seeds for finishing (a pinch for each Roth) h. Procedure: i. Mix the Sugar in warm water and make a syrup, the sugar need not fully dissolve ii. Mix Flour, 2 TBSP Ghee, black cardamom iii. Slowly add syrup to the flour mix and form a firm dough, DO NOT OVER KNEAD iv. Make small Portion (dough balls) and roll them out into flatbreads v. Score the breads in a pattern, to avoid the ‘Roth’ from puffing vi. Fry in a kadai or a deep pan, on medium heat (about 165-170 Degrees in a frier) until the ‘Roth’ is golden brown vii. Take it off the kadai and sprinkle a pinch of poppy seeds on the roth viii. Enjoy with a Cuppa traditional Kahwa Chai/ Tea ix. Makes about 8-10 ‘Roth’