Rumali Roti (Thin Flatbread)

Hello everyone, today on public demand I got you all the recipe of Rumali Rotis. These are very-very thin just like handkerchiefs thus named rumali roti. Traditionally they are made large size and cooked on an upside down wok (made up of clay). Mostly enjoyed with Tandoori & Muglai cuisines, but for us its just not the case. We have it with any masala curry we prepare. This roti has both flours All purpose flour (maida) & Whole wheat flour (Atta). It goes well with any  vegetarian or  non vegetarian curry. Usually in Restaurants, chef flip the rolled dough in air to make thinnest possible stuff, but learning that technique is not very easy. I tried it, but failed and got a roti with so many holes. So I have started preparing it on a pan and viola !!!! the results are almost the same. So here is a very simple and easy to follow recipe.

Video Link - 

Ingredients :

• Whole wheat flour/Atta - 1/2 cup
• All purpose flour/Maida - 1/2 cup
• Rice flour - 2 tbsps
• Oil/ghee - 2 tbsps
• Water - to knead the soft dough

Method :

• Mix both the flour well and with water knead a very soft dough. Cover with a damp kitchen towel and keep aside for 15-20 minutes.
• Make 2 small sized balls of the dough.
• Roll out both of them half way through or 4-5" diameter.
• Now apply some oil on one of the rolled roti and sprinkle rice flour.
• Cover it with the other rolled roti and press gently.
• Roll out the sandwiched rotis together to a large thin roti (As per your griddle/tawa size) using a little dry flour.
• Heat a tawa on high flame and cook this roti on both sides very quickly (as shown in the video), be very fast.
• Remove from tawa and immediately separate the 2 rotis.
• Fold each roti into a triangle and keep soft in a casserole or a big bowl placing some paper towels below and covering with a damp cloth (This helps in maintaining them soft).
• Enjoy with either vegetarian or non-vegetarian cuisines. 

Note :

• If rice flour not available then all purpose flour can also be used.
• You can add a couple of tbsps of oil while kneading the dough (I usually don't add) 
• Also for more better results, knead the dough with milk.
• The dough should be very soft, otherwise the roti will become very hard.
• The griddle/tawa should be very hot and you hae to be very fast while cooking them. 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Cooking

Priyanka :)))

flip the dough balls in air to make the thinnest possible roti. - See more at: http://www.foodcnr.com/2013/09/roomali-roti-rumali-roti.html#sthash.PhAc3c7p.dpuf

flip the dough balls in air to make the thinnest possible roti. - See more at: http://www.foodcnr.com/2013/09/roomali-roti-rumali-roti.html#sthash.PhAc3c7p.dpuf

Rajasthani Laal Maas

Rajasthani Laal Maas is a meat curry cooked in yoghurt and few of the whole spice paste. As the name says "Laal Maas", it has a bright red color due to lots of red chilies used in it. Its prepared with few of the ingredients but it taste delicious. It has a very nice aromatic flavor of desi ghee. It can be prepared with any meat - goat, lamb, deer etc. In Rajasthan it is well served with Bajra rotis. This dish basically comes from Rajputana families, where the warriors were very fond of hunting and due to the conditions the preparations were very rustic with very few spices. I tried out this recipe on one fine Sunday with lamb and was superlyked by my family. Sharing with you all the recipe. I did a little bit changes like I added onions to it (original recipe has no onion addition). Rajasthani food is quite spicy, but I changed the chili quantity as per our taste buds and the same thing you all can do :)))

Ingredients for marination :

• Baby Lamb leg - 400 gm
• Thick Yoghurt/hung curd - 3/4 cup
• Crushed Ginger/garlic - 1 1/2 tbsps
• Kashmiri red chili powder - 1 tbsp (for bright red color)
• Turmeric powder - 1/4 tsp
• Salt - 1/2 tsp

Ingredients for the Masala :

• Whole red chilies (hot) - 4 to 5 (or as per the taste)
• Coriander seeds - 2 tbsps 
  
• Bay Leaves - 2 to 3
• Cinnamon Stick - 2" long stick
• Green Cardamoms - 4 to 5
• Black Cardamoms - 2 (small)
• Cloves - 4 to 5
• Mace flower - 1

Ingredients for the curry :

• Finely sliced Onions - 3 (medium sized)
• Crushed Ginger/garlic - 1 1/2 tbsps
• Kashmiri red chili powder - 1 1/2 tbsps
• Fresh coriander - Handful
• Salt - As per the taste (some already added to the marination)
• Ghee - 3 tbsps (you can also add half - half oil & ghee)
• Boiling water - 2 to 3 cups

Method :

• In a bowl add yoghurt and all the masala ingredients except lamb. Mix well and now add the lamb pieces and coat well. Cover and keep it in the refrigerator for 1 hour. (If possible keep it for 4-5 hrs)
• Grind all the dry spices for making masala. Soak the dry masala in 1/4 cup of water and keep aside for 1/2 hour.
• In a large pan heat ghee, add ginger/garlic, saute for a while and then add sliced onions. Fry till golden brown. 
• Add the marinated lamb and fry for sometime, unless the moisture is completely dried.
• Add the soaked masala and fry again unless the oil oozes out.
• Now add boiling water (adjust the quantity as per the consistency you want).
• Cover it and cook on medium to flame for 25-30 minutes. I used baby lamb which cooked faster than a full grownup lamb. The cooking time varies, full grownup lamb might take 50-60 minutes.
• Also if you see that water is getting dried then you can add some more water to it.
• Check it after the stipulated time, if done add chopped coriander and serve hot with chapattis and steamed rice. 

Note : The quantity of chilies can be adjusted as per the taste. Usually it is very spicy. You can also add 1/2 tsp of ground garam masala at the end for more spicy gravy.

Thank you n Happy cooking
Priyanka