Last year when I visited my folks' place with my husband, my mum prepared a lavish dinner for us and included my absolute favorite roomali roti. It was soft and buttery and just melted in my mouth.
So this year when they were about to visit us in Mumbai, I decided to try my hand at it. And let me tell you after seven failed attempts, I finally made it. Even though it wasn't as thin as Ma's, it tasted just like hers.
The traditional way of preparing roomali roti is different from how we make it at home. It is usually cooked on an inverted earthen or clay pot, but at home, we can use a wok or kadhai. These ensure that the roti remains stretched and is cooked thoroughly.
Things to remember before cooking roomali roti
- Prepare a soft dough so the roti can be rolled out easily
- The kadhai or tawa should be hot enough to cook the roti
- Roll out or stretch the roti so they are thin, almost handkerchief like
- Cook each on high heat for just a few minutes
- When you take it off the kadhai, make sure to fold and quickly keep it inside a tissue paper or a muslin cloth to protect it from getting soggy
How to prepare roomali roti?
Ingredients
To prepare roomali roti at home, you will need the following ingredients:
- Whole wheat flour- 1 cup
- All purpose flour or Maida- 2 cups
- Baking soda- 1/2 tsp
- Salt- 1 tsp
- Vegetable oil- 1 tsp
- Water- 1 and 1/2 cups
Continue reading to see the simple four step process to prepare roomali roti at home!
4 step method for a perfect roomali roti
Step 1
- Mix the whole wheat flour, maida and salt in a bowl and then sieve the mixture in another bowl. Next, slowly add cold water and prepare a soft dough. Now cover it with a damp cloth and let it rest for 30 mins.
- After half an hour, lift the cloth to check if the dough is still soft. If not, knead it well again.
Step 2
- Cut the dough using a knife and divide it into seven or eight equal proportions. Using your hands, just like you would with a normal roti, circle the small piece into a ball. Now, roll it out like a chapatti on a chakla (wooden surface).
- If you are happy with the rolled out roti, pick it up and place it at the back of your palm. Now, rotate it in an anticlockwise and swing it.
Step 3
- Swing up and catch, repeat this process till you are happy with the thinness and the shape of the roomali roti. Ideally, the diameter of a roomali roti should be around 30 cm.
- Just be careful that the roti is evenly thin and if you find that in some places there is too much dough, don't think twice before rolling it on the chakla.
- If you cannot swing the roti, just roll it out real thin on the chakla and place that on the wok instead
Step 4
- Keep an inverted kadhai or a wok ready on medium heat. Now place the roti on top of the wok for just 7 seconds and then flip.
- As soon as the roti is cooked, quickly take it off and fold them into quarters or sixes and serve hot.
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