Karari Rumali Roti

Name: Karari Rumali Roti
Total time: 2400 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 cups Maida; 1/2 tsp Sugar; 3/4 tsp Salt; 2 tsp Ghee; 1/2-3/4 cup Water; 4 tsp Melted Butter; 1/2 tsp Black Salt; 1/2 tsp Chaat Masala; 1/2 tsp Chilli Powder; 1 cup Vegetable Salad (Onion,Tomato, Coriander, Green Chillies); 1 Lemon; 1 cube Grated Cheese; 2 tbsp Sev

Bina Anjaria @bina_anjaria_123

A recipe cherished in restaurants as a starter.
But this can be made easily at home too.
This roti is roasted on an inverted kadhai for securing the shape.
This measure makes 5 Karari Rumali rotis.

Bina Anjaria @bina_anjaria_123

A recipe cherished in restaurants as a starter.
But this can be made easily at home too.
This roti is roasted on an inverted kadhai for securing the shape.
This measure makes 5 Karari Rumali rotis.

Saved

Ingredients

40 minutes+ preparation time

10 servings

For Karari Rumali Roti:
2 cupsMaida
1/2 tspSugar
3/4 tspSalt
2 tspGhee
1/2-3/4 cupWater
For Minimal Toppings for All 5 Rotis:
4 tspMelted Butter
1/2 tspBlack Salt
1/2 tspChaat Masala
1/2 tspChilli Powder
1 cupVegetable Salad (Onion,Tomato, Coriander, Green Chillies)
1Lemon
1 cubeGrated Cheese
2 tbspSev

Saved

Steps

40 minutes+ preparation time

1

For dough:sieve the maida and add in salt, sugar and ghee.mix well.
2

Adding water as needed, knead a medium consistency dough. Stretch and knead the dough for 5-7 minutes and rest the dough for at least 1 hour, to form gluten well (for the much needed elasticity in the dough)
3

Take a big aluminium or iron kadhai. Lightly grease the base of the kadhai with oil using a brush. Very carefully keep the kadhai inverted on the gas stove for preheating on slow flame.
4

Divide the rested dough into 5 portions. Take one portion and roll into a big and thin sheet. Use dry flour as required to roll the sheet as thin as possible. Stretch the sheet using clean hands. If stretching is found difficult roll the sheet manually as thin as possible.
5

Arrange the sheet carefully on the inverted kadhai.
6

Using 2 clean kitchen towels, adjust and set the roti without any pleats on the kadhai. As it gets roasted the roti will turn easily on the kadhai. (The 2 towels also help to keep the kadhai in safe position.)
7

Roast patiently on slow gas. Roast the side circumference continuously, the centre will get roasted on its own. Give pressure slightly and roast.
8

Place the rolled roti and adjust it immediately to cover the entire kadhai. This is the 2nd roti roasting in progress. When the roti shrinks in size and the colour of the circumference border appears reddish take the roti off the kadhai carefully. Moreover, the roasted roti will move easily on the kadhai now.
9

When done take the roasted roti on the kitchen counter. Allow it to cool a bit and then keep it in a secure place to cool completely.
10

A beautiful Karari Rumali Roti is ready.
11

For serving: Mix the dry masalas into melted butter.
12

Using a spoon apply the masala butter on the Karari Rumali Roti. Sprinkle finely chopped onions, tomatoes and coriander.
13

Sprinkle sev. grate cheese. restaurant style Karari Rumali Roti is ready to serve and enjoy with family and friends. happy cooking 😊!!
14

These rotis can be stored in airtight container or big food grade plastic bag sealed well

Tips

1. Roast patiently and carefully as the kadhai is inverted.
2. Roast from circumference using 2 towels. This helps to keep the kadhai in place and easier to roast.
3 Keep the roasted Karari Rumali Roti inverted and undisturbed on the kitchen counter to hold the shape.
4. On cooling ,it will get crispier.
5. To store these rotis you can use a big steel grains 'dabba' with a tight lid. OR
Place these rotis in a clean food grade plastic bag and secure it with a rubberband. Use within 3 days