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Traditional Rajasthani: Korma Roti: A Heritage Recipe 💁🏻♀️.
You can have Traditional Rajasthani: Korma Roti: A Heritage Recipe 💁🏻♀️ using 16 ingredients and 14 steps. Here is how you cook that.
Ingredients of Traditional Rajasthani: Korma Roti: A Heritage Recipe 💁🏻♀️
- You need 1/2 Cup of Green Moong Dal- Coarsely Ground in the mixture, washed well thereafter & adding some water to it- set aside for about 30 mins time.
- It's of To Taste Salt.
- Prepare 1/2-1 Cup of Onions or Spring Onions: Finely Chopped.
- It's 3 of Green Chillies: Finely Chopped.
- It's 1/4 tsp of Hing/Asafoetida.
- It's 1-1.5 of Cup/s Wheat Flour.
- Prepare 1/2 tsp of Garam Masala Powder.
- Prepare 1 tbsp of Ginger-Garlic Paste.
- Prepare 2 tbsps of Desi Ghee.
- Prepare of As Required: Water (RT).
- You need 1/2 tsp of Cumin Seeds.
- It's 1/4 tsp of Turmeric Powder.
- Prepare 1 tsp of Red Chilli Powder.
- You need 1/2 tsp of Ajwain/Carom Seeds: Optional.
- Prepare 2-3 tbsps of Rice Flour: Optional- To make it more crispy.
- Prepare 2 of tsps Cooking Oil.
Traditional Rajasthani: Korma Roti: A Heritage Recipe 💁🏻♀️ step by step
- In a blender jar: Take the measured green whole moong dal- pulse it a few times, scoop it out with a spatula/spoon & again pulse it another few times to get a coarse mix out of it.
- Post blending it coarsely, wash it well with sufficient water, at least 3-4 times & then, drain the excess water & keep a little bit in it- Cover & set it aside for about 1-2 hrs time, let it bloom & puff up a bit soaking the water in it.
- If in a hurry: Post washing it, allow it to soak for at least 30 mins time before proceeding with the next following steps....
- In a large mixing bowl: Add in the puffed up coarsely powdered green Moong- Then, mix in it rest all other ingredients aforesaid....
- Firstly, mix up the ground spices & the finely chopped ingredients including salt, turmeric, red chilli powder & hing...to get well combined when still dry.
- Time to add in the measured wheat flour to it... Again, mix everything well together until nicely combined- Add in the water to it while kneading it, slowly & gradually as much is required to form a tight yet pliable dough out of it.
- Once the dough is ready- Apply some oil to it, coat it with the same all along- Cover it & set aside for about another 15-30 mins time before rolling it out to its Roti/Paratha/Puri form.....
- Once the set time is over: Uncover the same, knead it once more with gentle hands & divide it into big lemon sized balls or dough-lets....Take one such ball to roll out & cover the rest so as to retain the moisture in it & not dry up quickly.
- Heat up a frying pan over the medium-low flame, once heated well: Put one rolled out Korma Roti into it & flip it over when a few light brown spots are visible (as we usually do while frying any normal Roti/Paratha, in our daily grinds).
- Now, one by one- Fry all of the balls- These types are actually a bit thicker ones.... While rolling out you may notice that its sides/edges are uneven or not in good shapes, that’s how it actually should be.....
- Hence, to make it eye-pleasing & also surely quite presentable on our Dining Tables with rest other platters...We can give it an absolutely perfect roundish shape by placing a desired sized plate/dish/bowl onto it- Get the proper Rounded Rotis & put back the uneven edges to the main bowl, with the main dough.
- Once all the Rotis are done ✅ Transfer them onto a separate large sized plate/dish, before arranging the same in the serving platter or lunch/dinner casserole to be served with the main course.....
- Now, is the TIME to arrange them onto our Main serving platter- Place it on our Dining Table-Garnish it the way you like or simply leave it as is....Relish this DELISH 😋 with plain curd, your favourite dips/chutneys or similar, can be accompanied by a couple of green chillies, a few Onion Slices, pickles, etc..
- ENJOY 😋 the veru AUTHENTIC & TRADITIONAL RAJASTHANI DISH or STYLE: KORMA RA ROTI...💁🏻♀️.
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