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Roomali Roti | How Make Rumali Roti at Home

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Ingredients

Adjust Servings:
For the Dough
3cups Flour (all purpose)
1cup Atta (Whole Wheat Flour)
a generous pinch Salt
2tbsp Oil
as required Water
For Seasoning
1cup Water
2tsp Salt

Roomali Roti | How Make Rumali Roti at Home

Flat bread cooked on inverted kadai.

Cuisine:

Bread as thin as an handkerchief.

  • 45mins
  • Serves 6
  • Medium

Ingredients

  • For the Dough

  • For Seasoning

Directions

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Steps

1
Done

For the Dough

Mix together maida, atta, salt, oil and water together. Knead them to make a soft dough. Make sure to not over knead the dough for this recipe, just make sure it comes together and then cover it with a damp cloth. Keep aside and let it rest for at least 10mins.
Now divide the dough into 6 equal sized balls, roll them up and keep under a damp cloth for another 10-15mins.

2
Done

In the meantime use an ulta tawa or a clean kadai and place it inverted on to the gas stove. Heat it to a high. In a cup of water add salt and mix it. Sprinkle some of this salted water over the hot kadai bottom. The water should immediately evaporate and leave some salt sticking to it. This will prevent the roomali roti from falling off while cooking.

3
Done

Technique 1

Dust the kitchen counter with dry flour and place the Roomali peda, press it and fatten with your fingers. Make sure the sides are thin and a bit thicker in the centre. Using a rolling pin roll it out thin till about 12inches in diameter.

Pick it up and carefully place it over the inverted hot kadai to cook it. Flip it to cook on the other side, you can gently press the sides with a kitchen cloth. Remove and fold it like a handkerchief and serve immediately or cover it with a clean kitchen cloth to serve later. Repeat the same with the other remaining dough.

4
Done

Technique 2

Dust the kitchen counter with dry flour and place the Roomali peda, press it and fatten with your fingers. Make sure the sides are thin and a bit thicker in the centre. Using a rolling pin roll it out thin till about 9inches in diameter. Pick the dough up and slap it on to the back of the hands (watch the video to know the exact technique).

Once it rolls out to about 12inches in diameter carefully place it over the inverted hot kadai to cook it. Flip it to cook on the other side, you can gently press the sides with a kitchen cloth. Remove and fold it like a handkerchief and serve immediately or cover it with a clean kitchen cloth to serve later. Repeat the same with the other remaining dough.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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