- Mix plain flour, sugar, salt and melted ghee. Add water slowly to the flour and make a soft dough. Knead it for 4-5 minutes until the dough is smooth and soft. Transfer the dough to a bowl and cover the dough with some oil to keep it moist. Cover the bowl with a damp cloth and let the dough rest for about an hour. Once the dough has rested, knead the dough once again for about 2 minutes and divide the dough in equal balls. Dust some flour on the work top and roll the dough balls into thin circles around 12-15 inch in diameter. Take an aluminium kadai and place it on the heat upside down. Heat it for 5 minutes on high heat. Grease oil on the kadai. Place the rolled thin roomali on the kadai and cook it on high heat until you see bubbles forming over roomali. It usually takes 30 seconds to 45 seconds for the bubbles to appear. Once the bubbles form on the roomali lower the heat and press the edges of the roomali with a kitchen towel to roast. Keep pressing over the bubbles while roasting it from all sides on low heat for 1 minute. Take out the roomali and gently turn it over to cook on the other side. Keep pressing and rotating the roomali until it crisps up from all sides. When the roomali turns golden brown and crisp, remove it from the heat and let it cool down. Mix red chilli powder and chaat masala in melting butter. Once the roomali has cooled down spread the melted butter masala and chopped coriander leaves. Serve it with mint chutney.
Karari roti
#myrecipe
By Arun Kumar
Mar, 8th
584
Servings
2 persons
Cook Time
25 minutes
Ingredients
8
- 10
Ingredients
- Wheat flour
- Sugar
- Salt
- Ghee
- Water
- Oil
- Butter
- Red chilli powder
- Chaat masala
- Corinader
