Rumali Roti Recipe
Introduction
Rumali Roti, a quintessential part of Punjabi cuisine, embodies the essence of Indian flatbreads. Known for its delicate, thin texture reminiscent of a handkerchief—hence the name “Rumali,” meaning handkerchief in Urdu—this versatile roti pairs beautifully with a variety of dishes, from rich curries like Butter Chicken to flavorful Paneer Kadai. The artistry of making Rumali Roti lies in its rolling technique, which, when mastered, results in a soft and pliable bread that complements any meal, making it an ideal side dish for your dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Sunflower Oil | 1 tablespoon |
| Salt | to taste |
| Lukewarm Water | as needed for kneading |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sodium | Varies |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Instructions
-
Prepare the Dough:
Begin by combining the all-purpose flour, curd, sunflower oil, and salt in a mixing bowl. Gradually add lukewarm water, a little at a time, and knead the mixture into a soft and pliable dough. -
-
Rest the Dough:
Once kneaded, cover the dough with a damp cloth or plastic wrap and allow it to rest for about 10 minutes. This resting period is crucial as it helps in developing the gluten, making the dough easier to roll out later. -
Knead Again:
After resting, knead the dough once more to ensure it is smooth and elastic. Pinch off a small portion of the dough, about the size of a golf ball. -
Roll the Roti:
Dust the work surface lightly with dry flour. Take the portion of dough you pinched off and roll it into a thin circle, approximately 6 inches in diameter. Use your palms and fingers to gently flatten the dough, gradually working it into a circle while dusting it with more flour to prevent sticking. The goal is to roll the roti as thinly as possible without tearing it.Tip: If you have a bit of practice, it may be helpful to roll out several rotis in advance, as this can streamline the cooking process.
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Cook the Roti:
Heat a dosa tawa or large skillet over medium-high heat until hot. Carefully place the rolled roti on the skillet. Within seconds, you will observe small air pockets forming. Once this happens, flip the roti to cook the other side for a few seconds until light golden brown spots appear. -
Finishing Touch:
For an extra touch of authenticity, you can place the cooked roti over an open flame for a few seconds to puff it up even more, ensuring a soft and airy texture. -
Serving:
Serve the Rumali Roti immediately, ideally with a dollop of butter on top, alongside your favorite curries such as Butter Chicken or Paneer Kadai for a complete meal experience. Enjoy the delightful combination of flavors and textures that Rumali Roti brings to your dining table!
Conclusion
Rumali Roti is not just a side dish; it is a culinary experience that enhances the flavors of your main dishes while showcasing the traditional techniques of Indian cooking. With its soft, thin, and flexible nature, it is the perfect accompaniment to a variety of rich and savory dishes, ensuring every bite is a delight. So roll up your sleeves, grab some dough, and let the art of Rumali Roti transform your next meal into a celebration of taste!
