Rajasthani Korma Roti Recipe
Description:
A beloved specialty from Rajasthan, Korma Roti is a crispy, savory flatbread made with whole wheat flour and ground green moong dal (split lentils). Infused with aromatic spices, this roti is a hearty and satisfying dish, perfect as a standalone meal or paired with classic accompaniments like aloo matar ki sabzi (potato curry), dahi (yogurt), and pickle. Although filling in itself, it’s best enjoyed with these traditional sides for an authentic Rajasthani experience.
Cuisine: Rajasthani
Course: Indian Breakfast
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Split) | 1/2 cup |
| Whole Wheat Flour (Atta) | 1 cup (plus more for dusting) |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1/4 teaspoon |
| Green Chilies (finely chopped) | 2 (optional) |
| Ghee | 1/4 cup (for frying) |
| Water | As required |
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 4
Instructions:
-
Prepare the Dal:
Start by grinding the green moong dal in a mixer or food processor until it breaks down coarsely. The dal should be cracked but not completely powdered, as this will help prevent the roti from tearing while rolling. Once ground, soak the dal in water for about 3-4 hours. Ensure the dal is submerged in water. After soaking, drain any excess water. -
Prepare the Dough:
In a large mixing bowl, combine the whole wheat flour, red chilli powder, turmeric powder, cumin seeds, ajwain, finely chopped green chilies (if using), and salt. Mix these dry ingredients thoroughly. Then, add the soaked and drained dal to the bowl. Begin mixing everything together and gradually add water, about 2-3 tablespoons at a time, kneading to form a stiff dough. Keep kneading until the dough is smooth and well incorporated. -
Shape the Roti:
Divide the dough into equal portions, each roughly the size of a lime. Roll each portion into a smooth ball. Dust your rolling surface with flour and, using a rolling pin, roll each dough ball into a thin circle. Be gentle as you roll to prevent the dough from breaking. If the dough sticks, dust it lightly with more flour. -
Cook the Roti:
Heat a tawa or non-stick pan over medium heat. Once hot, place the rolled-out roti onto the tawa. Let it cook for about 1 minute or until small bubbles form on the surface. Flip the roti, then drizzle ghee over the top side. Flip again and apply ghee or oil on the other side. Use a spatula to press down gently on the roti, ensuring it becomes crispy and golden brown. Repeat this process for the remaining dough balls. -
Serve:
Your Rajasthani Korma Roti is now ready to be served! Enjoy it with a side of aloo matar ki sabzi, a bowl of dahi (yogurt), and a tangy pickle for an authentic Rajasthani meal.
Tips:
- For an extra burst of flavor, you can add finely chopped coriander or a pinch of garam masala to the dough.
- Be sure to knead the dough well to get the right texture, as this will ensure your rotis stay intact and crispy while cooking.
- Serve hot for the best taste! The combination of ghee and crispy layers makes each bite irresistible.
