Rughani roti is a speciality of Hyderabad.
ROUGHANI ROTI / RUGHANI ROTI / RAWGHANI ROTI
INGREDIENTS
Maida / refined flour
|
2 cups
|
Powdered sugar
|
2 tsp
|
Elaichi pdr / cardamom pdr
|
1 tsp
|
Salt
|
|
Kesar / saffron
|
1 tsp
|
Warm milk
|
½ cup + if required
|
Malai / Fresh cream
|
2 tbsp
|
Ghee / clarified butter
|
3 – 4 tbsp approx
|
METHOD:
1.
Soak the kesar in 2 – 3 tbsp warm milk for 10
min.
2.
To the flour add salt, sugar, elaichi pdr, cream
and the kesar milk. Mix it up well.
3.
Now knead it into a soft smooth dough using
milk. Apply 1 tbsp ghee and knead it into the dough.
4.
Cover with a moist cloth and keep for 2 hours.
5.
Now make small balls of the dough.
6.
Roll out the balls into a puri sized circle with
approx 10 cm diameter. Keep them a little on the thicker side.
7.
Heat the griddle and put the rotis on it. When slight
bubbles start to appear flip over.
8.
Cook on both the sides liberally applying ghee
till light brown spots appear.
9.
Remove on to a serving plate. Sprinkle some
elaichi pdr on top and crumble some kesar.
10.
Serve it with a very hot and spicy curry.
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