Ingredients for Rumali roti
Maida -2cups
Wheat flour -1/2 cupsalt to taste
Oil - 1-2tsp
Warm milk(add as required to knead dough)
Method:
- In a large mixing bowl, take maida. Add pinch of salt and little oil. Add warm milk little by little and start to knead the dough. Cover with moist cloth and rest for atleast 15-20 minutes.
- Make lemon sized balls, roll and flatten it into a thin circle. Roll as thin as possible.
- Take kadai and heat for 2 minutes. Then reverse the kadai and heat for a minute. Sprinkle some salt water over kadai.
- Slowly place the rumali roti over hot kadai. You can see bubbles forming over the roti. Flip off the roti and cook both the sides. With the help of towel gently press the roti. Cook the rotis until golden brown spots start appearing.
- Serve rumali roti with curry of your choice. (Here I served it with Aloo-Matar gravy)
Ingredients for Aloo matar gravy:
Finely chopped onions -1 cupGinger garlic paste - 1 tsp
Tomato puree - 1 cup
Boiled potatoes - 1-2
Green peas - 1 cup
Salt as needed
Turmeric powder -1/4 tsp
Chilli powder - 1/2tsp
Coriander powder -1tsp
Cumin powder - 1/2tsp
Cashew nuts - 1-2tbsp
Oil -2 tbsp
Cumin seeds - 1 tsp
Coriander leaves
Method:
- Pressure cook potatoes for 2-3 whistles. Peel the skin and cut it into cubes.
- Cook green peas in a little water until soft and keep it aside.
- Soak cashews in hot water for 15 minutes. Grind it to a fine paste.
- Take a kadai, heat 2 tbsp of oil, add cumin seeds. When it sizzles, add onions and saute until it becomes golden brown.
- Add ginger garlic paste and saute until the raw smell goes.
- Add tomato puree and all the spice powders. Stir for few minutes on medium flame.
- Once the tomato puree gets cooked well, add the cashew nut paste. Cook for few minutes.
- Add the boiled potato cubes and green peas. Mix well. Add water, adjust the consistency according to your preference. Cook for 5-6 minutes on low flame and switch off the stove.
- Lastly add 1-2 tbsp of coriander leaves and serve.
