Whole wheat Roomali Rotis

Posted

June 10, 2014


image Soft translucent almost ethereal…melt in the mouth Roomali Roti, here now, gone in a moment! They have been playing hide n seek with me for almost a decade now!
However thanks to my friend Priyanka Sushant Varma, and her inspired tips, I finally cracked them! When the quest is so difficult, the journey so long and the victory so complete….all I’d like to say, Thank You Priyanka!
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Method:
Make a soft pliable rough dough using atta and warm water. Cover and rest the dough for 5 minutes.
Now add a few drops of olive oil and knead.
Cover & leave aside for another 5 minutes and then re-knead for 2 more times, resting the dough for 5 min each time.
Yes it’s a little time consuming….but very important for the final result!
Next take a lemon size piece of dough and divide into 4 parts. You will use 2 of these parts together at one time.
Now take one part and roll out into a really thin translucent roti using maida as parottan.
The roti should resembles a piece of cloth (Roomal) keep aside.
Now roll out another part in the same way.
Brush with oil, sprinkle lightly with rice flour.
Place the first roti on top.
Press down and roll out again to almost cover the entire chakla.
Now, cook this roti on a very hot Tawa/nonstick for 10 seconds each side.
Lift off, carefully peel open to separate the two rotis that were earlier stuck together.
Fold and keep within moist paper towels in a casserole!
Serve warm with your fav entrees…we enjoyed them with palak paneer and baingan ka bharta
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PS: Once you separate the rotis they must be so thin and translucent that when you place them on printed paper, you should be able to read through them! At first it might be difficult, but with time I’m sure you’ll get there…just like I did! 🙂

22 comments on “Whole wheat Roomali Rotis

  1. June 10, 2014 Rachna

    Lovely stuff. I have already made these rotis a few days ago, following Priyaka’s recipe…but there are some fabulous tips in your recipe right here. Thank you for sharing and for the wonderful presentation.

    Reply
    • June 10, 2014 ruchiairen

      Thank you 🙂

      Reply
  2. June 10, 2014 Bhawna

    Loved it… gonna try asap… dying to eat with paneer pasanda n onion salad… keep posting… 🙂

    Reply
  3. June 10, 2014 Sandhya Ramakrishnan

    What a beautiful explanation and it is indeed a nightmare to get it perfect. I am going to try this 🙂

    Reply
  4. June 10, 2014 Donna

    Ruchi which brand of Atta do ou use?

    Reply
    • June 10, 2014 Joy D'Souza

      Hi Ruchi,
      Priyanka’s recipe asked for both whole wheat flour and maida. Did you use both flours or just the whole wheat flour?
      Thank you.

      Reply
      • June 10, 2014 ruchiairen

        I used only whole wheat flour. However I used maida for parottan, ie… for dusting the dough while rolling out the rotis!

        Reply
    • June 10, 2014 ruchiairen

      Donna, I use Sujata or Swarna

      Reply
  5. June 10, 2014 Alpana Deo

    Hey Ruchi, stopping by from Epicurean Delights. Your roti looks so perfect and the process seems pretty easy. I never gave it a try thinking its hard. But looking at the pictures it’s very clear, thanks for step-by-step procedure. Will surely try it out very soon.

    Reply
    • June 10, 2014 ruchiairen

      Thank you Alpana 🙂

      Reply
      • June 10, 2014 seema

        You made 4 parts but used only 2 parts rite?

        Reply
        • June 10, 2014 ruchiairen

          Yes…two parts at ones time

          Reply

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