'Rumali' translates to 'Hand kerchief' in Hindi. The Roti is as thin as a cloth and hence its name.Preparing Rumali Roti can be seen as a daunting and an overwhelming task in the house. Of course, we cannot match a restaurant's texture and size but it was a good experience to make it. While I could not perfect thinning it out by flying in the air,my Rumali roti had a combination of thinning out with a rolling pin and flying in the air. I followed Sanjay Thumma's You tube video to make it. The end result is a decent sized thin roti.I have yet to master the art of "throwing the dough in the air", but I am quite happy with my results. The idea of using an inverted steel bowl to make it is pretty neat.
Rumali Roti
1 1/2 cup Whole Wheat Atta flour
1/2 cup Maida (All purpose flour)
1 tbsp Oil
1 tsp Salt
Water to knead
- Combine the Whole Wheat flour and the All Purpose flour
- Add Salt
- Slowly adding water, knead the dough into a soft and an elastic dough
- Cover the dough with a moist paper towel and set aside for 15 min
- Divide the dough into equal portions and make balls out of the dough
- Roll the dough into a 8 inch diameter circle. Make sure that the edges are thin
- Now, as shown in the video, follow the instructions on how to throw the dough into the air and make the roti as thin as possible.
- Heat an inverted stainless steel bowl on the stove
- Coat the bowl with salt water
- Quickly place it on the bowl and cook until a few brown spots appear.
- Do the same on the other side
- Fold or roll the roti like a handkerchief
- Serve with Mutter Paneer (recipe follows)
Mutter Paneer-
1 block of Paneer, cubed and soaked in water for 15 min to soften it
3 cups of peas, frozen and thawed
2 tbsps oil+ 1 tsp of oil
1 cup of Cherry tomatoes, halved; You can use the regular tomatoes as well but I like these as they tend to be sweeter.
1 tsp Cumin seeds
1 Medium Onion, finely chopped
3 green chillies
1 tsp of Tomato paste
1/2 tsp Kasuri Methi
1 tsp Ginger Garlic paste
1/8 tsp of turmeric
1 tsp Cumin coriander powder
1 tsp Garam Masala
1 tbsp Chopped fresh coriander
*2 tbsps of cream(optional)
- Heat 2 tbsps of oil and add Cumin seeds
- Add the Onion and green chillies. Cook for a few min until onions turn translucent
- Stir in the ginger garlic paste,turmeric, garam masala, kasuri methi and cumin coriander powder
- Add the cherry tomatoes and cook for about 5 min until they are soft
- Dissolve the tomato paste in 1/4 cup of water until smooth
- Pour it into the curry and simmer for a few mim
- In the meanwhile, heat a the remaining oil in a pan and fry the softened paneer pieces until very lightly browned.
- Set aside on a paper napkin to drain any extra grease
- Add the peas in to the curry; Cook for 3 min
- Add the paneer pieces very gently. The paneer pieces should retain the shape
- Stir in the cream if desired and garnish with coriander
- Serve hot with the Rumali Roti
Hugs,
8 comments:
Soft and yummy
I love Rumali Roti ...what delicious comboshri...drooling here:)
Yet to try rumali roti at home,both tempts me a lot.
Yummy paneer and roti..
First time to your space...You have a wonderful space with yummy recipes...Glad to follow you.
Can't imagine making roomali roti at home...The combo looks irresistible
Oops! I don't see a follow button.
looks very soft and yumm.....
Wow,great post,I love it, but never tried at home...WIsh to have some, its perfect like a handkerchief :)
Post a Comment