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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Gosht Do Pyaza Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare Onions & Marinate Mutton
- Thinly slice 2 onions for the gravy base. Cut the remaining 2 onions into large 1-inch petals and separate the layers; set aside.
- In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, 1 tsp of the red chili powder, and 1 tsp of the salt.
- Mix thoroughly to ensure the mutton is evenly coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Create the 'Birista' and Gravy Base
- Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
- Add the whole spices: bay leaf, cinnamon stick, green and black cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
- Add the thinly sliced onions and fry for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This fried onion (birista) is the key to the dish's flavor and color.
3
Sear Mutton and Cook the Masala
- Add the marinated mutton to the pan. Increase the heat to high and sear the mutton for 5-7 minutes, stirring, until it's well-browned on all sides.
- Reduce the heat to medium. Add the chopped tomatoes, the remaining 0.5 tsp red chili powder, coriander powder, cumin powder, and the remaining 0.5 tsp salt.
- Sauté for 8-10 minutes, stirring occasionally, until the tomatoes break down completely and the oil begins to separate from the masala.
4
Slow-Cook or Pressure-Cook the Mutton
- Pour in 2 cups of hot water and stir well, scraping the bottom of the pan. Bring the mixture to a vigorous boil.
- For slow cooking: Cover the pan with a tight-fitting lid, reduce the heat to low, and simmer for 60-75 minutes, or until the mutton is fork-tender.
- For pressure cooking: Secure the lid and pressure cook for 5-6 whistles (about 20-25 minutes). Let the pressure release naturally.
5
Add the Second Batch of Onions
- Once the mutton is tender, uncover the pan. Add the reserved onion petals and the slit green chilies to the gravy.
- Stir gently to combine. Cook uncovered over medium heat for another 5-7 minutes until the onion petals soften but still retain a slight crunch and their shape.
6
Finish and Garnish
- Turn off the heat. Sprinkle the garam masala over the curry and give it a final gentle stir.
- Garnish generously with freshly chopped coriander leaves.
- Let the curry rest for at least 5-10 minutes before serving to allow the flavors to meld. Serve 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.

Gosht Do Pyaza with Roomali Roti

Nutrition per Serving

Recipes in this Meal

1. Gosht Do Pyaza

Ingredients

2. Roomali Roti

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About Gosht Do Pyaza with Roomali Roti

Instructions

Ingredients

Instructions