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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Mutton Rezala & Rumali Roti Recipe - North Indian Meal | CraftMyMeals

Instructions

1
Marinate the Mutton
- In a large mixing bowl, combine the mutton pieces, whisked curd, ginger paste, garlic paste, and 1 teaspoon of salt.
- Mix thoroughly to ensure each piece of mutton is well-coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful result.
2
Prepare the Pastes
- Roughly chop the onion and boil it in water for 10-12 minutes until soft and translucent. Drain completely and let it cool, then blend into a smooth paste without adding extra water.
- Drain the soaked cashew nuts and poppy seeds. Transfer them to a blender with the green chilies. Blend into a very fine, smooth paste, adding a tablespoon or two of water only if necessary to facilitate blending.
3
Sauté Aromatics and Mutton
- Heat ghee and vegetable oil together in a heavy-bottomed pan or pressure cooker over medium heat.
- Add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, black peppercorns, and dry red chilies. Sauté for 30-40 seconds until they release their aroma.
- Carefully add the marinated mutton to the pan, shaking off excess marinade. Sear the mutton on high heat for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
- Add the boiled onion paste and cook for 5 minutes, stirring continuously until the raw smell dissipates.
- Reduce the heat to low, then stir in the cashew-poppy seed paste. Cook for another 2-3 minutes, stirring constantly to prevent it from sticking or burning, until you see oil separating at the edges.
4
Cook the Rezala
- Stir in the black pepper powder, sugar, and the remaining 1 teaspoon of salt. Mix well to combine.
- Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer.
- For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles. Then, reduce the heat to low and cook for another 15 minutes. Let the pressure release naturally.
- For pan cooking: Cover the pan with a tight-fitting lid, reduce the heat to its lowest setting, and simmer for 60-75 minutes, or until the mutton is fall-off-the-bone tender. Stir every 15-20 minutes to prevent the gravy from catching at the bottom.
5
Finishing Touches
- Once the mutton is cooked, gently stir in the garam masala powder, kewra water, and rose water.
- Let the curry simmer on low heat for 2 more minutes to allow the final aromas to meld into the gravy.
- Turn off the heat and let the Mutton Rezala rest for at least 10 minutes before serving. This allows the flavors to deepen.
- Serve hot with naan, rumali roti, or a simple pulao.

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.

Mutton Rezala with Roomali Roti

Nutrition per Serving

Recipes in this Meal

1. Mutton Rezala

Ingredients

2. Roomali Roti

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About Mutton Rezala with Roomali Roti

Instructions

Ingredients

Instructions