Name: Roomali Roti
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1.5 cup All-Purpose Flour; 0.5 cup Atta; 0.75 tsp Salt; 1 tbsp Vegetable Oil (for the dough); 0.5 cup Warm Milk; 0.25 cup Warm Water (adjust as needed); 2 tbsp Ghee (for brushing, optional)

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Badami Paneer & Roomali Roti Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare Nut Paste and Paneer
- Soak almonds, cashews, and poppy seeds in 1/2 cup of hot water for at least 30 minutes. After soaking, peel the skin from the almonds.
- Drain the nuts and transfer to a blender. Grind into a very smooth paste, adding a few tablespoons of fresh water if needed to help it blend. Set aside.
- Heat 2 tbsp of ghee in a non-stick pan over medium heat. Add the paneer cubes and shallow-fry until they turn a light golden brown on all sides. Remove from the pan and set aside. For extra soft paneer, you can place the fried cubes in a bowl of warm water until ready to use.
2
Sauté Aromatics and Onions
- In the same pan, add the remaining 2 tbsp of ghee. Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
- Add the finely chopped onions. Cook on medium-low heat, stirring occasionally, for 8-10 minutes until they are deeply golden brown. This step is crucial for the flavor of the gravy.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Build the Gravy Base
- Add the prepared almond-cashew paste to the pan. Cook on low heat, stirring continuously for 5-7 minutes. The paste will thicken and you will see ghee starting to separate from the sides.
- Reduce the heat to the lowest setting. Add the whisked curd and stir vigorously and continuously for 2-3 minutes to prevent it from splitting.
- Once the curd is incorporated, add the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook the spices for one minute.
4
Simmer and Finish the Curry
- Slowly pour in 1 cup of water (or milk), stirring constantly to create a smooth, lump-free gravy. Bring the mixture to a gentle simmer.
- Drain the paneer cubes (if soaked) and add them to the gravy. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors.
- Uncover and stir in the fresh cream, garam masala, crushed kasuri methi, and sugar. Mix gently and cook for 2 more minutes on low heat. Do not bring to a boil after adding the cream.
- Turn off the heat. Garnish with sliced almonds and fresh coriander leaves. Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.

Ingredients

1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)

Instructions

1
Prepare the Dough
- In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
- Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
- Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
- Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
- Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
- After resting, gently knead the dough for another minute.
- Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
- Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
- Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
- Quickly and carefully, drape the stretched roti over the hot inverted kadai.
- Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
- Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
- Remove the roti from the kadai and place it on a clean cloth or plate.
- Immediately fold it in half, and then in half again to resemble a handkerchief.
- Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
- Serve hot with rich curries or kebabs.

Badami Paneer with Roomali Roti

Nutrition per Serving

Recipes in this Meal

1. Badami Paneer

Ingredients

2. Roomali Roti

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About Badami Paneer with Roomali Roti

Instructions

Ingredients

Instructions