Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
330cal
8gprotein
48gcarbs
12g
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.
A classic from Kashmiri cuisine, this dish features soft paneer cubes in a creamy, aromatic gravy with fresh fenugreek leaves. The subtle bitterness of methi is beautifully balanced by the richness of milk and fragrant spices like fennel and ginger.
Creamy, aromatic Methi Chaman with delicate Rumali Roti. A soul-satisfying, perfectly spiced dinner!
This hyderabadi dish is perfect for dinner. With 725.62 calories and 25.919999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
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.
396cal
18gprotein
12gcarbs
30gfat
Ingredients
250 g Paneer (cut into 1-inch cubes)
2 cup Methi Leaves (fresh, tightly packed and finely chopped)
1.5 cup Full-Fat Milk (at room temperature)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee
4 pcs Cloves
2 pcs Green Cardamom (lightly crushed)
1 pcs Black Cardamom
1 inch Cinnamon Stick
0.25 tsp Hing
1.5 tsp Fennel Powder
1 tsp Dry Ginger Powder
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Sugar (helps balance bitterness)
Instructions
1
Preparation
Cut the paneer into 1-inch cubes.
Thoroughly wash the methi leaves under running water to remove any grit. Chop them finely.
Whisk the curd in a small bowl until it is completely smooth to prevent it from splitting later.
2
Fry Paneer and Sauté Methi
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
Gently add the paneer cubes and shallow-fry for 4-5 minutes, turning occasionally, until they are light golden on all sides.
Using a slotted spoon, transfer the fried paneer into a bowl of warm water. Let them soak while you prepare the gravy; this keeps them exceptionally soft.
In the same pan, add the chopped methi leaves. Sauté for 3-4 minutes until they wilt and the moisture evaporates. This step is crucial for reducing their bitterness. Remove from the pan and set aside.
3
Temper Spices and Build Gravy Base
Add the remaining 1 tablespoon of ghee to the pan. Heat it over medium-low heat.
Add the whole spices: cloves, green cardamom, black cardamom, and cinnamon stick. Sauté for about 30-40 seconds until they become fragrant.
Add the hing and stir for a few seconds.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 1-2 minutes to prevent it from curdling.
Once the curd is incorporated, add the powdered spices: fennel powder, dry ginger powder, and turmeric powder. Cook for another minute, stirring constantly, until the spices are aromatic and the ghee begins to separate at the edges.
4
Combine and Simmer
While still on low heat, slowly pour in the room-temperature milk, stirring continuously to create a smooth, homogenous gravy.
Bring the gravy to a gentle simmer. Avoid boiling it rapidly.
Drain the water from the soaked paneer cubes. Add the soft paneer and the sautéed methi leaves to the gravy.
Stir in the salt and sugar. Mix everything gently to combine.
Cover the pan and let the curry simmer on low heat for 8-10 minutes. This allows the paneer to absorb the flavors and the gravy to thicken to the desired consistency.
5
Rest and Serve
Turn off the heat. Let the Methi Chaman rest for 5 minutes before serving, which helps the flavors to settle.
Serve hot, garnished with a swirl of cream if desired, alongside steamed rice, jeera rice, or naan.
