Kadak Masala Rumali

Ingredients:

For Spiced Rumali Roti:

1. Whole Wheat Flour - 240 g

2. All-purpose Flour - 80 g

3. Salt - 1 1/2 tsp Salt or to taste

4. Water for kneading - 150-170 ml

5. Cajun Spiced Powder - 1 tbsp

6. Turmeric Powder - 1 tsp

7. Ajwain Seeds - 1/2 tsp

For Topping:

1. Tomato (large, chopped) - 1

2. Avocado (chopped) - 1

3. Onion (large, chopped) - 1

4. Fresh Cilantro Leaves (chopped) - 1/4 cup

5. Cheddar Cheese - 2 tbsp

6. Sour Cream for drizzling

7. Hot Sauce for drizzling

Method of Preparation:

Kneadding dough for rumali roti:

In a large bowl or a parat (wide rimmed plate) take whole wheat flour and all-purpose flour.

Also, add 1 1/2 teaspoon salt or to taste.

Add turmeric powder and ajwain seeds powder and mix properly.

Add 50 ml of water in parts or intervals.

Mix and begin to knead. adding water in parts knead to a slightly sticky dough.

Cover the dough with a moist cotton napkin or muslin. Keep aside for 30 minutes.

After 30 minutes again knead the dough.

Make medium sized balls from the dough. Cover with the moist cotton napkin and keep aside.

Rolling rumali roti:

Take a dough ball and sprinkle some whole wheat flour (chapati atta) all over.

With a rolling pin (belan) begin to roll the dough.

While rolling sprinkle flour evenly all over if the dough sticks or gets sticky. Roll to thin rotis having 11 to 12 inches diameter.

Do not add too much flour when rolling. Add only enough flour which will help in rolling. If there is a lot of flour covering the rotis, then the rotis will become hard.

Roll to thin and slightly transparent rotis. Also, roll evenly and keep edges thin if they become thick.

Making rumali roti on an Inverted Kadai (iron wok):

Now invert concave trayor kadai with a long handle. It’s better to have a handle on the tray. Keep the flame to medium or medium-high.

Sprinkle some flour on the tray. If it becomes golden, then the temperature is fine on the tray. If it burns quickly as soon as you add flour, then reduce the flame.

Gently place the roti on the inverted tray.

Begin to roast roti on medium to medium-high flame. You will see bubbles appearing on the roti. With a clean folded cotton napkin, press the edges, centre and sides so that the roti gets cooked.

Roast for 40 to 45 seconds or till you see bubbles all over.

Then flip with the help of tongs and roast the other side. At this step to press the rumali roti with the napkin. Cook the second side for 30 to 35 seconds. Cook till become like a crispy in all edges.

Timing will vary depending on size, the thickness of pan and flame intensity.

You can spread some oil or ghee on the rumali roti, and dust with Cajun spicy seasoning powder.

Garnish and Spreads:

Spread cheese sauce, all chopped salad greens one by one.

Served with sour cream, and tomato salsa sauce at room temperature.

Advice or Comment:

A classic Mexican starter with my hand twist Indian crispy low fat bread, must try.