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 itemsfriedry fish, kata kat, etc but one thing that is more important about this roti is that it is hotly 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:

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

                    

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 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 saltwater 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 aallow itto 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.

                          

Aloo Moong Dal Paratha Recipe ( Stuffed Veg Paratha )

                                                       

Aloo Moong Dal Paratha || Moong Dal Aloo Paratha || How to make aloo moong dal paratha With step-by-step photos 

Moong dal stuffed flatbread is made from protein-rich lentils, potatoes, spices, and herbs. A delicious and golden brown crisp layer of paratha goes well with a hot cup of tea. or nothing else to need with this paratha 

This stuffed aloo dal paratha is one of the most delicious and stomach-filling breakfast foods that can energize your body and help you go through the day’s activities. 

Personally, I love this dal aloo paratha. This paratha basically is my own creation and experiment, which I am sharing here with all. Hopefully, you will like and appreciate this recipe, and try it in your kitchen   

               

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card

Recipe notes:

Don’t overcook the potatoes and lentils; otherwise, the paratha may tear while rolling and frying. 

 

In this recipe, I used 2 cups of fine flour and 1 cup of wheat flour. However, you can use only wheat flour or all-purpose flour if you prefer. I highly recommend mixing wheat flour with maida (fine flour) because this combination helps prevent constipation and gastric issues.

 

The paratha dough should be neither too soft nor too hard. 

 

Using desi ghee for frying the parathas makes them tastier and crispier. If you have health concerns or do not like the taste of desi ghee, you can substitute it with olive oil.

                                    

For more delicious stuffed paratha:

Aloo paratha

Dal paratha

Arabic paratha

Gobi paratha

Mooli paratha

Keema paratha

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

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To make this recipe, firstly boil and grate potatoes.

                         

Rinse and boil the moong dal in ½ cup of water.

          

Chop fresh coriander leaves and green chilli.s

           

Combine the fine flour, wheat flour, salt, and oil in a medium-sized bowl and mix well.

                

Knead a bit of hard and pliable dough. Cover with a wet cloth and keep it aside for 20 minutes.

              

Crush coriander seeds, cumin seeds, and black peppercorns in the mortar

                         

Combine boiled and grated potatoes and dal in a large mixing bow.l

                 

Next, add chopped coriander leaves, green chilies, crushed red chilies, and ground masa.la

                  

Keep mixing by adding salt

            

Cover and set aside for a while 

                           

Divide the dough iequal-sizedsize portions and give them in a dough ball shape.

                     

Making one paratha takes a couple of dough balls at a time.             

And roll them out into a 6-7-inch diameter circle.

               

    

Spread the generous amount of prepared mixture over the one rolled roti. And apply some water around the edges of the rolled roti

                 

Cover the mixture with another rolled roti. And roll the prepared stuffed roti with the help of a rolling pin to evenly spread the mixture in the roti.

                   

Heatthe  Tawa or griddle over a medium flame by adding 1-2 tbsp ghee. Place the raw paratha overheated Tawa, after a minute, flip it using a spatula.

             

Apply ½ tbsp ghee on each side and shallow fry until light brown spots appear on both sides and the paratha turns mildly crispy.

                       

Transfer it to a plate and repeat the process for the remaining fillings and the dough ball.s

                             

Aloo moong dal parathas are ready to serve

               

Serve hot  paratha with a hot cup of tea or Dahi chutn.ey

                    

Crispy Chicken Egg Paratha Recipe

Crispy Chicken Egg Paratha Recipe || Egg Chicken Bites | Stuffed Paratha with Step-by-Step Instructions and Visuals.

If you're in the mood for a delicious, Indian street-style snack, look no further than Chicken Egg Paratha, also known as Egg Chicken Bites.

This delightful dish is particularly popular in Mumbai, India, and I've successfully replicated it at home by observing traditional cooking methods. The result was a crispy and flavorful deep-fried treat that’s hard to resist!

Key Ingredients

This recipe calls for just a few main ingredients: eggs, minced chicken, all-purpose flour, and some basic seasonings. It’s not just a tasty snack,

It can also double as a fulfilling breakfast or a delightful teatime bite. While I’m not entirely sure of the exact name for this dish, I wanted to share my homemade rendition of this Mumbai street fare, as it turned out to be authentic and delicious.

For a detailed recipe, watch my video where I explain the steps one by one.

My New Video Crispy Chicken Egg Paratha:

Recipe Note: For a perfectly crispy crust on your stuffed paratha, it's crucial to knead the dough firmly. If the dough is kneaded too loosely, it can result in a soggy texture, which is undesirable for this recipe.

An essential technique comes into play when you pour the beaten egg mixture onto the paratha. The paratha should be rolled out thinly, and you need to be quick in folding the dough before spreading the mixture.

Feel free to get creative by adding chopped boiled eggs, spring onions, green peas, or any veggies of your choice; however, for a traditional take, simplicity is key. I recommend using fine flour for the parathas. If this is not readily available, you can substitute with maida (all-purpose flour) or a mix of wheat flour.

I used minced chicken seasoned with a few spices, but you can easily switch things up with minced mutton, beef, or lamb, depending on your preference. Additionally, you can adjust the spice levels to suit your taste.

You Might Like These?

calazone pizza

Laddu Peethi

egg French fries

Crispy chana dal pakora 

Fish cutlets

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Step-by-Step Instructions to Prepare Chicken Egg Paratha:

Cooking the Mince:

Begin by heating oil in a pan. Add the ginger-garlic paste and sauté for about 1 minute, until aromatic. Add the minced chicken and cook until it changes colour, ensuring it's well-coated with the ginger-garlic paste. Next, add turmeric powder and salt to taste.

Feel free to customise the flavour by incorporating more spices such as red chilli powder, chopped green chillies, or black pepper powder.

Once the mince is well roasted, add a little water to help tenderise it, then let it simmer for about 10 minutes, or until cooked through.

When the water evaporates, give it a good stir and turn off the heat. Allow it to cool completely.

Kneading the Dough:

In a large bowl, combine fine flour, ghee, and a pinch of salt.

Mix the ingredients well and knead into a medium-hard dough. Cover the dough and let it rest for 10 minutes.

Making the Paratha:

Divide the rested dough into equal portions and roll each one into a small ball, then flatten slightly. Let them rest for an additional 2-3 minutes.

Meanwhile, prepare the egg mixture by beating the eggs and adding chilli flakes, chopped onions, chopped green chillies, a pinch of dried mint, and salt. Mix well and fold in 1-2 tablespoons of the cooled chicken mince.

Assembling the Paratha:

Take one portion of the dough and roll it out into a round shape, about 6-7 inches in diameter. Spread a little butter on top.

Fold the dough from both sides slightly inward, then add the egg-chicken mixture carefully in the centre.

Next, fold the top and bottom edges to securely encase the filling, overlapping the sides.

Frying the Paratha:

Heat oil in a wok over medium heat. Gently place the stuffed paratha into the hot oil and fry it until it turns crispy and golden brown on both sides.

Once done, remove it and place it on kitchen paper to absorb any excess oil. Repeat the process for the remaining parathas.

Serving Suggestions:

Serve the Chicken Egg Paratha hot, straight from the pan, paired with a side of ketchup and a steaming cup of tea for a delightful meal.

Enjoy this flavorful, crispy delight as a perfect snack or an appetising breakfast!