Rumali Roti Easy Recipe

Introduction

Rumali roti also known as Manda. The word rumal means handkerchief in many north Indian languages, in this way the typical name of Rumali roti means handkerchief bread. In Punjab, it is also known as lamboo roti because lamboo means long in Punjabi. It is also known as dosti roti because it is served as a part of meal, usually for large gathering.

This roti is extremely thin and limp and served folded like a handkerchief.

How Rumali roti can be made

Rumali roti can be made with wheat flour and shaped like a round disc but can also be made from different flour. Basically, these plain flour-based roti use the same type of kneading and dough.

Best tips for making Rumali roti

• The dough has to be kneaded very well.
• The dough should be smooth but also slightly sticky.
• While rolling sprinkle flour evenly so as to get thin rotis. But do not add too much flour as this will give hard rotis.
• Rumali roti can be made both on an inverted tawa or kadai. You can even make on a tawa without inverting it.
• Do not over cook the roti’s as they become hard.
• On the face of it, this roti looks uncooked, but it is not uncooked. Since the roti is made thin, so don’t worry about any digestion issues.

Prep time

20 min

Cook time

30 min

Rest time

1 hour

 

Course, roti

Calories 104kcal

 

 

Look at this picture for making perfect Rumali roti. Try the Rumali roti by following step by step instructions

Ingredients

2 cups whole wheat flour

½ cup and 3 tablespoon all-purpose flour

½ teaspoon salt or as you required

1to1½ cup water for kneading

Instructions

Kneading dough for rumali roti

In a large bowl or parat take all types of flour.

Now add salt and mix it well.

Now add water in parts or intervals.

Mix and begin to knead. Adding water in parts knead to a slight sticky dough.

Cover the dough with a moist cotton napkin or muslim. Keep aside for 30 minutes.

After 30 minutes again knead the dough.

Make medium sized balls from the dough. Cover with the moist cotton napkin and keep aside.

Rolling Rumali roti

While rolling dough sprinkle flour equally all over if the dough sticks. Roll to thin rotis having 11 to 12 inches diameter.

Do not add too much flour when rolling. Add only flour sufficient for rolling otherwise they become hard.

Roll the thin and transparent rotis, roll it consistently and keep the edges thin.

Making Rumali roti on tawa

Now take concave tawa with a long handle. Keep the flame to medium or medium-high.

Gently place the roti on the tawa.

Begin to cook roti on medium to medium-high flame. You will see bubbles appearing on the roti.  You may use a clean folded cotton napkin to press the edges, center, and sides of the roti in order to cook it.

Cook for 40 to 45 seconds or till you see bubbles all over. Do not cook too much.

Then flip with the help of forceps and cook the other side. At this step to press the roti with the napkin. Cook the second side for 30 to 35 seconds. Timing will vary depending on size, thickness of tawa and flame strength.

Serving suggestions

Serve Rumali roti hot as soon as they are made. It is mainly served with creamy and tasty gravy recipes for either lunch or dinner such as korma or mutton kofta recipes,

Nutritious value (approximately)

Calories	104kcal	Sodium	349mg
Potassium	93mg	carbohydrates	22g
Fiber	2g	protein	3g
calcium	8mg	iron	1.2mg