Monday, 16 June 2014

RUGHANI ROTI / ROUGHANI ROTI / RAWGHANI ROTI


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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