Rumali Roti & Mutter Paneer

'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:

Sharmilee! :) said...

Soft and yummy

Sushma Mallya said...

I love Rumali Roti ...what delicious comboshri...drooling here:)

Priya said...

Yet to try rumali roti at home,both tempts me a lot.

Tina said...

Yummy paneer and roti..

Kaveri said...

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

Kaveri said...

Oops! I don't see a follow button.

Daksha said...

looks very soft and yumm.....

RAKS KITCHEN said...

Wow,great post,I love it, but never tried at home...WIsh to have some, its perfect like a handkerchief :)

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