A creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
335cal
6gprotein
21gcarbs
27g
Ingredients
200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
Experience the magic of paper-thin, incredibly soft Indian flatbreads. Named 'Rumali' after the word for handkerchief, this bread is stretched until translucent and cooked on an inverted kadai. It's a delightful accompaniment to rich curries and kebabs, making any meal feel special.
Aromatic Mirchi ka Salan with soft Vegan Rumali Roti - a perfectly spiced, soul-satisfying comfort meal!
This hyderabadi dish is perfect for snack. With 642.2 calories and 13.66g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp
Fenugreek Seeds
0.5 tsp Nigella Seeds
12 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Chilies
Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
Remove the fried chilies from the pan and set them aside.
2
Roast the Masala Ingredients
In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3
Sauté Onions and Grind the Paste
In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of oil in the pan over medium heat.
Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5
Simmer the Salan
Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.
307cal
8gprotein
49gcarbs
9gfat
Ingredients
1.5 cup Maida (Also known as all-purpose flour)
0.5 cup Atta (Fine whole wheat flour)
1 tsp Salt
1 tsp Sugar (Helps in achieving a soft texture)
2 tbsp Neutral Oil (Plus more for greasing)
0.5 cup Milk (Warm)
0.25 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Dough (15 minutes active, 30 minutes rest)
In a large mixing bowl, whisk together 1.5 cups of maida, 0.5 cup of atta, salt, and sugar.
Create a well in the center and add the neutral oil and warm milk. Mix with your fingertips to form a crumbly texture.
Gradually add warm water, a little at a time, and knead to form a very soft, pliable, and slightly sticky dough. The dough should be softer than typical chapati dough.
Transfer the dough to a clean, lightly oiled surface and knead for 10-12 minutes until it is extremely smooth, elastic, and no longer sticky.
Coat the dough with a thin layer of oil, place it back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This step is crucial for gluten relaxation.
2
Prepare the Cooking Surface (5 minutes)
Take a large, heavy-bottomed kadai or wok and place it upside down over your stove burner.
Heat the inverted kadai on medium-high heat for about 5-7 minutes. It needs to be hot enough to cook the roti quickly but not so hot that it burns.
To test the heat, sprinkle a few drops of water on the surface. If they sizzle and evaporate immediately, it's ready.
3
Shape and Stretch the Roti (2 minutes per roti)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one ball, dust it generously with maida, and roll it into a thin circle about 6-7 inches in diameter.
To stretch it further, place the rolled dough over the knuckles of both your hands. Gently rotate your hands, allowing gravity to stretch the dough into a large, thin, translucent circle. Be careful not to tear it.
Continue stretching until the roti is about 10-12 inches in diameter and you can almost see through it.
4
Cook the Roti (1 minute per roti)
Carefully and quickly drape the stretched roti over the hot inverted kadai, ensuring it lies flat without creases.
Cook for about 30-45 seconds, or until small bubbles start to appear on the surface. The color will change slightly.
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 developing dark brown spots.
Remove the roti from the kadai immediately.
5
Fold and Serve
As soon as the roti is off the heat, place it on a clean cloth or plate.
Fold it in half, and then in half again to create a triangle, resembling a folded handkerchief ('rumal').
Stack the cooked rotis in a casserole dish or wrap them in a cloth to keep them warm and soft.
Serve immediately with rich curries like Dal Makhani, Paneer Butter Masala, or with kebabs.
