A typical roti in the Indian subcontinent is the Rumali Roti. It is a huge, thin roti that is offered in restaurants or at home. It goes best with hot curries and other dishes. the roti is as thin as a handkerchief, so the word “rumal” in Hindi, which means “handkerchief,” is how it is named. Rumali Roti preparation is an art, and perfecting it takes a lot of practise. Wheat flour, salt, and water are combined to make the dough, which is then worked until it is soft and after that, the dough is divided into little balls and rolled out into thin circles . The circles are then rolled until they are thin.
Before eating, rumali roti is typically offered as a huge round or triangular sheet and divided into smaller pieces. By holding the roti with both hands and carefully tugging it apart, the tearing procedure, which is also an art, is performed. The curries and other side dishes are then picked up with the torn pieces.
In India, rumali roti is a common street meal that can be found at restaurants and small food stalls. Also, it is a beloved option for catering and special events. The roti can be eaten simply or with a number of different fillings, like cheese, minced meat, and veggies.As it is made with whole wheat flour and has no added oil or fat , Rumali Roti is a healthy bread option. It is an ideal choice for anybody trying to maintain a healthy diet because it is low in calories and high in fibre .
As a result, Rumali Roti is a delicious and adaptable flatbread and is a vital part of Indian cuisine.. Food lovers enjoy it for its unique texture and flavour. Preparing it is an art that takes a lot of skill and practise. Rumali Roti is a bread that is guaranteed to satisfy a meal, whether it is served as a street dish or as part of a special occasion .
So, lets make it.
Ingredients to make perfect Rumali Roti:
- 1.5 cup Maida
- 1/2 cup atta
- 1 tsp sugar
- 1 tbsp oil
- 1 cup lukewarm milk
1. Take a bowl, add 1.5 cup maida, 1/2 cup atta, 1 tsp sugar, some salt and 1 tbsp oil. Combine everything well.
2. Add 1 cup lukewarm milk and knead together to form a dough. Coat with some oil, cover and let it rest for 2 hours.
3. Now take small portions of the dough, place them in a tin lined with oil and rest for another 15 mins.
4. Roll them out really thin and cook them using an inverted kadhai. Keep sprinkling salty water. Cook from both sides. Cook for 10-15 secs. Use a cloth for even cooking.
5. Fold them on tawa itself and then remove. Your rumali roti is ready!