Rumali Roti Recipe: Rumali roti, also known as handkerchief roti due to its thin and light texture resembling a handkerchief, is a popular flatbread in India. Typically prepared with plain flour, milk, and salt, this delicate bread is a favorite accompaniment to rich gravies in Punjabi and Mughlai cuisine.
Rumali Roti Recipe Ingredients:
- 1 cup plain flour (maida)
- 1/3 cup whole wheat flour (gehun ka atta)
- Salt to taste
- 2 tsp oil
- Plain flour (maida) for rolling
Rumali Roti Recipe Method:
Prepare the Dough:
- Mix plain flour, whole wheat flour, salt, and oil in a bowl.
- Gradually add water and knead into a soft dough.
- Cover with a damp cloth and let it rest for 1 hour.
Rolling and Cooking:
- Divide the dough into 9 equal portions.
- Roll out each portion into a very thin circle, about 12 inches in diameter, using plain flour for dusting.
- Heat a large kadhai upside down. Sprinkle salt water on it.
- Place the rolled roti on the hot kadhai and cook for a few seconds on medium flame until light brown spots appear.
- Flip the roti and cook for a few more seconds until light brown spots appear on both sides.
Serving:
- Serve the rumali roti immediately with your choice of sabzi.
Nutrient Values (per roti):
- Energy: 240 cal
- Protein: 7.2 g
- Carbohydrates: 40.8 g
- Fiber: 1.6 g
- Fat: 5.5 g
- Cholesterol: 4.8 mg
- Sodium: 11.9 mg
Pro Tips for Making Rumali Roti Recipe:
- Ensure the dough is soft and sticky.
- If you’re unable to hand-toss the rotis, roll them as thinly as possible.
- Serve immediately to prevent them from becoming chewy when cold.
- Use a large wok to cook the rotis for an authentic restaurant-style experience.
Conclusion:
Rumali Roti Recipe is a versatile and delicious flatbread that adds a touch of elegance to any meal. Whether paired with rich gravies or enjoyed on its own, its thin and delicate texture makes it a favorite among food enthusiasts. With the right technique and ingredients, you can easily recreate this classic Indian bread at home and impress your family and guests alike.
FAQs about Rumali Roti Recipe:
What is Rumali Roti?
Rumali roti, also known as handkerchief roti, is a thin and light flatbread popular in Indian cuisine. It gets its name from its resemblance to a handkerchief or “rumal” due to its thin and delicate texture.
How is Rumali Roti traditionally made?
Traditionally, rumali roti is made using plain flour, milk, and salt. The dough is kneaded with a combination of butter or oil and then rested for 1 to 2 hours. The rotis are rolled out very thin and cooked on an upside-down kadhai or griddle.
What dishes pair well with Rumali Roti?
Rumali roti is best enjoyed with creamy and rich gravies, making it a perfect accompaniment to Punjabi and Mughlai dishes. It complements dishes like butter chicken, paneer tikka masala, and mutton korma.
Can Rumali Roti be made without hand-tossing?
Yes, if you’re unable to hand-toss the rotis, you can roll them evenly as thin as possible using a good amount of plain flour for dusting. The key is to achieve a thin and delicate texture.
How should Rumali Roti be served?
Rumali roti should be served immediately after cooking to maintain its soft texture. It pairs well with a variety of curries and can be enjoyed hot off the griddle.
