Rumali roti
Rumali roti, from above
VegUttar Pradesh

Rumali roti

Paper thin roti cooked on an upturned kadai and folded like a handkerchief. Pure skill.

45 minTime
8 gProtein each
mildSpice
Handkerchief bread2 chapters · 1 min read

Make it your way

Grandma's wayThin as cloth, folded like a rumal.
The original
259kcalsame
8 gproteinsame
4 gfibresame
45minutessame

Classic rumali roti.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)1¼ cups
Whole wheat flour (wholemeal atta flour, chapati flour)¾ cup
Milk½ cup, warm
Wateras needed
Salt½ tsp
Cooking oil (vegetable oil)2 tsp

Method

5 steps
  1. 1Knead maida, atta, salt, milk and water into a very soft dough. Rub with oil and rest an hour.
  2. 2Heat an upturned kadai on high flame.
  3. 3Roll a ball as thin as possible, then stretch over your fists.
  4. 4Drape on the kadai and cook 30 seconds, flip briefly.
  5. 5Fold into a square like a handkerchief.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Rumali roti: a bread or rice, a side, something to drink and something sweet.

With a main Paneer pasanda50 min
With a main Kaleji masala30 min
On the side Badam shorba30 min
On the side Kaddu ki sabzi30 min
To drink Sharbat e mohabbat8 min
Something sweet Phirni45 min
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