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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Bhuna Gosht Recipe - Indian Lunch with Roomali Roti | CraftMyMeals

Instructions

1
Marinate the Mutton: In a large bowl, combine the mutton pieces, 1 tbsp ginger-garlic paste, whisked curd, turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Mix thoroughly to coat the mutton. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2
Brown the Onions: Heat ghee in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until fragrant. Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are deep golden brown. This step is crucial for the flavor base.
3
Sauté the Mutton (Bhuna): Add the remaining 1 tbsp of ginger-garlic paste to the onions and sauté for one minute until the raw smell disappears. Add the marinated mutton to the cooker. Increase the heat to medium-high and sauté for 10-12 minutes, stirring continuously. The mutton should be well-browned, and the moisture from the marinade should evaporate, with ghee separating from the masala.
4
Cook the Masala: Reduce the heat to medium. Add the remaining 0.5 tsp Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic. Stir in the tomato puree and the remaining 0.5 tsp salt. Cook for 7-8 minutes, until the tomatoes are well-cooked and the ghee starts to ooze from the sides.
5
Pressure Cook: Pour in 1 cup of water and add the slit green chilies. Stir well, scraping any bits stuck to the bottom of the cooker. Secure the lid and bring to high pressure (first whistle). Then, reduce the heat to low and cook for 20-25 minutes.
6
Finish and Thicken: Turn off the heat and allow the pressure to release naturally. Open the lid and check if the mutton is tender. If the gravy is too thin, turn the heat back on to medium-high and simmer, stirring occasionally, until it reaches your desired thick consistency that coats the mutton pieces.
7
Garnish and Serve: Stir in the garam masala. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving hot with naan, roti, or steamed 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.

Bhuna Gosht with Roomali Roti

Nutrition per Serving

Recipes in this Meal

1. Bhuna Gosht

Ingredients

2. Roomali Roti

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About Bhuna Gosht with Roomali Roti

Instructions

Ingredients

Instructions