Yummy Traditional

Rumali Roti Recipe

Rumali roti || Roti Recipe || How to make Rumali roti with step-by-step photos

Rumali Roti is an unleavened Pakistani and Indian bread traditionally made in Mughlai and Hyderabadi cuisine. This is also one of the most popular breads that is served in Pakistani roadside restaurants or hotels.s

This thin and soft roti can be folded like a handkerchief. If you close your palm to take this roti, it will be hidden in your palm, so soft and thin than a normal chapati.s

People like to have this roti with barbeque items, fried fish, kata kat, etc but one thing that is more important about this roti is that it is hot-served because rumali roti gets hard after cooling down.

Just because All-purpose flour is used in rumali roti, if you wanna use wheat flour with plain flour, you can mix it in ½ quantity, such as

½ plain flour, ½ wheat flour,r then mix together to make soft and healthy Rotis. For making rumali roti, an upside-down Tawa will be required. If you don't have a problem, you can take any metal karahi (iron, steel)as a replacement for using replacement of Tawa/skillet.

Tips:

Sprinkling salt water prevents roti from sticking and also gives a nice traditional taste.
Do not roast as they will turn hard
Knead the dough for 10-15 minutes to get a smooth and soft dough
Alternatively, you can also prepare chapati Tawa
I added milk to the flour, too. Milk makes the roti softer and more flavorful.
Do not add too much flour when rolling. If there is a lot of flour covering the rotis, then the rotis will become hard.
Roll to thin and slightly transparent. Also, roll evenly and keep the edges thin; if they become thick.

If you have tried this Rumali Roti, then don’t forget to rate the recipe. You can also follow me on social media.

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Take a large bowl and put all-purpose flour, salt, and milk, and mix them together.

Now knead the dough by adding water little by little,eoilo. Keepep kneading for around 15 minutes until it turns into a soft and non-sticky dough. The dough is transferred to another bowl and kept resting for about 20 minutes.

Take the dough out of the bowl and dust some flour on the surface/rolling board. Knead it with flour dust.

Then make small balls like tennis balls/squash balls in 2 cups of flour, and you can easily make around 10 rumali rotis.

Take a dough ball and sprinkle some flour all over.

Take 1 ball,l wrap it with flour, and with a rolling pin, begin to roll the dough.h

Roll out the thin roti into a round/circular shape, roll as thin as possible, and stretch a little so that it becomes thin.
Roll the rumali roti very carefully on the rolling board/slab; roll to thin rotis having a 11-12 inch diameter.

Place invert contact tawa/karahi with the handle on Tawa, and heat it well on a high flame for 2 minutes, then turn the flame low and sprinkle some salt water over Tawa/karahi.

Pick up the rumali roti carefully and slowly unroll the roti on the hot Tawa/karahi and turn the flame high again.

Cook it on each side for 30 seconds, until you can see small bubbles forming over the roti. Flip the roti and allow it to cook on the other side, same as the last one.
Meanwhile, with the help of a cotton press, it is gently pressed once the brown spots start appearing, and the rumali roti is done.

Now remove it from the Tawa/karahi and place it in the hotpot so that it remains hot until serving.

Repeat the same process with all remaining Rotis.

Serve rumali roti with korma, kebab, fish, fry chicken.

Dal Kachori Recipe

Sana Rasheed Add Comment

Dal Kachori || Stuffed Kachori || How to make dal kachori with step-by-step photos...

Personally, I find that dal kachori with aloo tarkari is a more flavorful and delicious fried snack than samosas or pakoras. I love pairing dal kachori with aloo chana tarkari as it is a common and tasty snack.

This highly sought-after snack can be easily prepared at home using readily available ingredients. Despite its seemingly complex appearance, it is actually a simple dish to make, making it a great option for unexpected guests or when you don't feel like cooking something extravagant.

It is served with Aloo chana tarkari, achar, and raita. My All-time favorite food of most people is dal kachori, which can be made with chana dal or moong dal. I make it with chana dal. I have already given aloo chana tarkari masala and tarkari recipes in my previous post. You can click the links given below, too. Here I will tell the step-by-step kachori process, so let's begin.

If you have tried this Dal Kachori, don’t forget to rate the recipe. You can also follow me on social media

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In a pan/pot,t add lentils along with spic,, es bring them to a boil, and cover them until they are soft
Note: There should be no remaining water in the dal. If you see water remaining in it, then dry it on a high flame first. Now let it cool down.

Grind them in a chopper machine till they turn into a fine dal mixture.

Shift the ground dal to the bowl and keep it aside.

Take a bowl and add all-purpose flour with spices and mix them well until a crumbly texture. Start kneading the dough by adding water little by little.

Knead the dough to smooth and super soft for around 10-15 minutes; you can see the photo below.

Cover it with cling wrap, and set aside to rest for around 15 minutes.

Take the dough out, punch it again for 5 minutes, and apply oil all over the kachori dough.

Cut the dough in half.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms.

Cover the dough portions with a kitchen towel to prevent dryness.

Before you start filling the wok with oil on the stove over a low-medium flame

Take one flattened ball at a time, then roll it 1.5 inches in a round shape. Place 1 portion of dal stuffing in the centre.r

Gather the edges and pinch them into the center. Seal them tightly and flatten them by pressing very gently. Press the kachori gently with an oily hand.

Note: Don't use flour at the time of stuffing or pressing kachoris because they become hard and won't puff up.

Repeat the same process with the other dough balls.

repeat-the-same-process-with-remaining-dal-kachoris

In the hot oil, put the kachoris. I turn the flame down to low-medium, medium, and press them with a scoop.

Fry each side till it turns a nice golden brown color from both sides; now drain them from the oil.

Place all kachoris on the kitchen towel to remove excess oil.

Your crispy kachori is now ready to serve with raita, achar, and aloo chana Sarkari.

Crispy French Toast Recipe ( Egg Coated Toasts )

Sana Rasheed Add Comment

crunchy-french-toast-recipe-with-step-by-step-photos

Crispy French Toast | Egg Toast || How to make Crispy French Toast with step-by-step photos and video

This post is also modified by adding my YouTube video, some additional text,t and a link.

French toast is made by dipping egg and milk and then frying it. I just have one word to describe this French toast: Oh my. And okay, that was two words. But that's how good this French toast is. It causes me to lose track of how many words I’m using. It also causes me to stop what I’m doing and reflect on each and every bite of what I’m eating, which is the crispiest, crunchiest, most delightful French toast known to mankind.

This video is added to this post; you will see a bit of a changed recipe. I made two types of toast for kids; additionally,y I used crumbs and cornflakes for the coating to make it crispy and crunchy.

My Latest Video: Crispy French Toast:

It is served as a snack and breakfast. the most popular snack among kids across the world. Quick and fast, the recipe can be prepared french toast from 2 types of method

If you don't have any salt for a snack or breakfast, just add a pinch of salt. If you want it to be sweetened, ned then add sugar; ar, here I used salt to make salty French toast, which you can make according to your choice and desire.

The main ingredients are eggs, milk, and bread slices; you have got to try this soon! And that means now.

So let's begin.

Rumali Roti Recipe

Dal Kachori Recipe

Crispy French Toast Recipe ( Egg Coated Toasts )

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