Saturday, January 2, 2016

Whole Wheat Roomali Roti recipe

Ingredients :

  • 2 cups wheat flour 
  • 1/2 cup all purpose flour 
  • 1/4 tsp salt 
  • Water to knead 
  • Dry flour to help with roti rolling 
  • 1-2 tbsp ghee for spread for roti 
Method :
Mix the wheat flour, all purpose and salt together. And knead into a soft and sticky dough. Now cover and keep aside for 1 hour. After 1 hour, knead the dough again very well and divide into 7-8 parts.  Now take a dough ball. Place a shallow griddle or kadai (I used griddle) upside down over the stove, and heat it. While waiting for the griddle to get hot, roll out the roti. This takes a lot of practice as the roti should be almost very thin and translucent. The dough will have to be dusted with dry flour often, as it is sticky and very soft. When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 7-8 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown. Now, turn over at once and cook till the other side is a speckled brown too. Now remove from the griddle. And spread few drops ghee and fold it into quarters. Serve with any gravy sabzi of your choice.

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