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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.
Prepare the Dough
Knead and Rest the Dough
Prepare the Cooking Surface
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.
This mughlai recipe takes 100 minutes to prepare and yields 4 servings. At 329.58 calories per serving with 7.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Divide and Shape the Dough
Stretch the Roti
Cook the Roti
Fold and Serve
Add 1 tablespoon of finely chopped mint (pudina) or cilantro (dhania) to the dough for a fresh, herby flavor.
For an even softer and more stretchable roti, traditionally found in restaurants, you can use 2 cups of all-purpose flour (maida) and omit the whole wheat flour (atta).
Add 1/4 teaspoon of ajwain (carom seeds) or crushed black pepper to the dough for a subtle spicy kick.
The carbohydrates from the all-purpose and whole wheat flours provide a quick and effective source of energy to fuel your body.
The inclusion of whole wheat flour (atta) contributes a small amount of dietary fiber, which aids in digestion and promotes a healthy gut.
Roomali Roti is an excellent vehicle for scooping up protein-rich dals, kebabs, and vegetable curries, helping you create a more balanced and satisfying meal.
'Roomal' means handkerchief in Hindi and Urdu. The roti is named so because it is rolled and stretched until it is as thin and foldable as a handkerchief.
This usually happens if the dough is not soft enough or hasn't been rested for an adequate amount of time. Ensure your dough is very soft and pliable, and let it rest for at least 60-90 minutes to allow the gluten to fully relax.
While you can try, it will be much more difficult to stretch it paper-thin, and the final texture will be denser and less soft. The combination of maida and atta provides the perfect balance of stretchiness and softness.
One Roomali Roti from this recipe contains approximately 135 calories, depending on its exact size and if ghee is used for brushing.
Roomali Roti is primarily made from refined flour (maida), which provides quick energy but is low in fiber. The addition of some whole wheat flour adds a bit of fiber. It is best enjoyed in moderation as part of a balanced meal with protein-rich curries and vegetables.
Store leftover rotis wrapped in a cloth or aluminum foil inside an airtight container. They will stay soft at room temperature for up to 24 hours. To reheat, gently warm them on a tawa for a few seconds on each side.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
