Spicy Indian Dinner Rolls Recipe – Kashmiri Chilli & Cumin Flavored

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Dinner Rolls Recipe – Kashmiri Chilli & Cumin Flavored

Hey everyone! I’m so excited to share this recipe with you – these Spicy Indian Dinner Rolls are seriously addictive. I first made these when I was craving something comforting and flavorful, and they’ve been a hit ever since. They’re soft, fluffy, and packed with a lovely warmth from the Kashmiri chilli and cumin. Perfect for a cozy night in, or to serve alongside your favorite Indian meal!

Why You’ll Love This Recipe

These aren’t your average dinner rolls. We’re taking classic baking and giving it a delicious Indian twist. They’re wonderfully soft, thanks to the milk-enriched dough, and the spices add a beautiful depth of flavor. Plus, they’re surprisingly easy to make – even if you’re not a seasoned baker! They’re perfect for a quick bread fix, and the aroma while they bake is just heavenly.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ?? cup milk (approx. 240ml)
• 1 tsp sugar
• 1 tsp dry yeast
• 2 cups maida / plain flour (approx. 250g)
• ?? tsp salt (approx. 1/2 tsp)
• 1 onion, finely chopped
• 1 tsp cumin / jeera
• ?? tsp Kashmiri red chilli powder (approx. 1-2 tsp, depending on preference)
• 1 tsp chilli flakes
• 3 green chillies, finely chopped (adjust to your spice preference!)
• A few curry leaves, chopped
• 2 tbsp coriander, chopped
• 2 tbsp butter

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Kashmiri Red Chilli Powder: This is key for that beautiful color and mild heat. It’s not super spicy, but adds a gorgeous vibrancy. If you can’t find it, you can substitute with regular chilli powder, but reduce the amount and maybe add a pinch of paprika for color.
• Cumin / Jeera: I love using whole cumin seeds lightly toasted and then ground, but pre-ground cumin works perfectly fine too. It adds such a warm, earthy flavor.
• Maida / Plain Flour: Maida gives these rolls a really soft texture. If you don’t have maida, you can use all-purpose flour, but the texture might be slightly different.
• Milk in the Dough: Using milk instead of just water makes the dough incredibly soft and tender. It also adds a subtle richness that complements the spices beautifully. You can also use plant-based milk for a vegan option (see variations below!).

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s activate the yeast. Warm the milk (it should be lukewarm, not hot!) and stir in the sugar and yeast. Let it sit for about 5 minutes, until it gets frothy. This means the yeast is alive and kicking!
2. In a large bowl, combine the maida and salt. Pour in the activated yeast mixture and start mixing.
3. Now for the flavor! Add the chopped onions, cumin, Kashmiri red chilli powder, chilli flakes, green chillies, curry leaves, and coriander to the bowl.
4. Knead the dough for about 5 minutes. It will be a little sticky at first, so add a splash of milk at a time until it comes together into a soft, pliable dough.
5. Add the butter and continue kneading for another 2-3 minutes, until the dough is smooth and no longer sticky.
6. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about an hour, or until doubled in size. Patience is key here!
7. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal portions and shape them into smooth balls.
8. Place the rolls on a baking tray lined with parchment paper and let them proof for another 20 minutes. This helps them get extra fluffy.
9. Brush the tops of the rolls with a little milk.
10. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until golden brown.
11. As soon as they come out of the oven, brush them with melted butter for a lovely shine.
12. Let them cool completely on a wire rack before serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overheat the milk when activating the yeast – it will kill it! Lukewarm is perfect.
• Kneading is important! It develops the gluten, which gives the rolls their structure.
• A warm place for rising is crucial. I usually preheat my oven to the lowest setting, then turn it off and place the bowl inside.
• Don’t skip the butter glaze after baking – it adds so much flavor and shine!

Variations

• Vegan Adaptation: Simply substitute the milk with plant-based milk (almond, soy, or oat milk work well) and use a vegan butter alternative.
• Spice Level Adjustment: Feel free to adjust the amount of green chillies and chilli flakes to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival/Celebration Adaptations: For Diwali, you could sprinkle the rolls with sesame seeds before baking. For Christmas, a sprinkle of everything bagel seasoning would be lovely.

Serving Suggestions

These rolls are amazing on their own, but they’re even better with…

• A bowl of warm dal
• Your favorite Indian curry
• A simple cup of chai
• A dollop of homemade chutney

Storage Instructions

These rolls are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven for a few minutes, or microwave them briefly.

FAQs

• What type of maida/flour works best for these rolls? Maida gives the softest texture, but all-purpose flour will work in a pinch.
• Can I make these rolls ahead of time? You can prepare the dough ahead of time and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking.
• How can I adjust the spice level? Reduce or increase the amount of green chillies and chilli flakes.
• What is Kashmiri Red Chilli Powder and why is it used? It’s a type of chilli powder from Kashmir, known for its vibrant red color and mild heat. It adds color and flavor without being overly spicy.
• Can I use a different type of yeast? Yes, instant yeast can be used instead of dry yeast. You can add it directly to the flour without activating it first.