Rumali Roti

This recipe is actually originated from India, from the state of Punjab. Its name has been derived from its kind which is a handkerchief. In other words ‘rumali’ literally means handkerchief. If you are not familiar with making rumali roti at home, then do give a try because it is the perfect example of creativity in the kitchen by maintaining the traditional form.

This recipe is actually originated from India, from the state of Punjab. Its name has been derived from its kind which is a handkerchief.

Rumali Roti
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
 

This recipe is actually originated from India, from the state of Punjab. Its name has been derived from its kind which is a handkerchief. In other words ‘rumali’ literally means handkerchief. If you are not familiar with making rumali roti at home, then do give a try because it is the perfect example of creativity in the kitchen by maintaining the traditional form.

Course: Main Courses, Vegetarian
Cuisine: Indian
Servings: 6 people
Calories: 50 kcal
Ingredients
  • ¾ cup Warm milk
  • ¼ cup All-purpose flour
  • 2 teaspoon Oil
  • Pinch of Salt
  • 2 cups of Plain flour
  • 1 cup Water
Instructions
  1. In a bowl, add 2 cups of plain flour.

  2. Then add a pinch of salt and a teaspoon of oil.

  3. Mix it very well by using your hand.

  4. Then add the warm milk gradually and start to knead for at least 15 minutes.

  5. Then grease the dough with a teaspoon of oil.

  6. Cover with a moist cloth and keep it for 25 minutes.

  7. After 25 minutes, pinch a small size dough ball and roll and flatten it.

  8. Then dust it with some flour and roll it into a thin circle.

  9. NOTE

    Make the circle as thin as possible.

  10. Then stretch it little so that it becomes thinner.

  11. Now roll the rumali roti over the rolling pin.

  12. Then take a griddle and heat it for 2 minutes.

  13. Reverse the griddle and heat furthermore a minute.

  14. Sprinkle some salt water over the griddle.
  15. Slowly unroll the rumali roti over the hot griddle.
  16. After 30 seconds, bubbles will be formed over the roti, at that time flip off and toast the other side.
  17. With a help of a towel, gently press the roti.
  18. Once you will see the golden-brown spots starts appearing, the rumali roti is done.

SERVE
  1. Serve the rumali roti immediately after preparing it with your desired curry.

OUR DINE TABLE
  1. It’s a very popular roti in India, starting from hotels to roadside dhaba, this roti has a great demand. Once you learn the technique of making, it will become a much easier task for you. This creative roti is bound to leave an everlasting taste which you will cherish. It is best served with veg and non-veg gravies like Palak Paneer, Butter Chicken, Dal Makhani and of course with a bowlful of Raita.
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Nutrition Details

CategoryAmount
Calorie 50
Protein 2 g
Fiber 3 g
Sodium 15 mg
Carbohydrate 20 g
Article Tags:
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Article Categories:
Main Courses · Vegetarian

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