I know every one have their own home fav recipe which might only be found in your family and each family has its own way of making any traditional recipe isn’t it. Am sharing one such recipe from our family today , As we are rajasthani hailing in chennai when ever we used to travel to our native we used to pack some travel foods as it took 3 days for us to reach rajasthan in train back then , now facility has improved and we can fly to rajasthan any time but when we were child it would take 3 days exactly to reach rajasthan so the travel is much fun when ever there is stop in city we used to taste the fav recipe of that particular place . Also we used to take some travel foods like tamarind rice, pudi, pickle,and not to forget Korma roti which is a keeper. This particular roti is my fav as it tastes yummy even if it is had cold. This is our traditional roti we make at home and unlike from other kinds of roti these are meant to be crispier. These roti can be made in normal chapathi size but I made them mini size. They are perfect to have as a snack or you can even enjoy them with pickle. Lets move on to the recipe..
Rajasthani Korma Roti
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Category
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Preparation time
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Cook Time
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Rajasthani Recipes
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3-4 hours
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30 mins
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- Take the whole moong dal in a mixture and grind them coarsely. Now soak the coarse mixture in enough water for 3-4 hours.
- After soaking they will absorb all the water , if you have any extra water drain them.
- In a bowl take the soaked moong dal, add wheat flour, oil,Red chilli pd, ajwain,turmeric pd , salt to taste.
- Mix them well add little water if needed and make a dough like a chapathi dough.
- Leave the dough covered for 20 mins. Divide them to equal parts .
- Roll each ball using a rolling pin like chapathi ( I made them mini size but you can make them large also), mean while heat a tawa.
- Place the rolled korma roti on the hot tawa , drizzle some oil as needed and cook the roti from both side.
- Keep the roti pressing with a ladle while roasting as it will to make the roti crispy.
- Do the same for rest of the dough. Enjoy these crispy roti as is or with pickle.
Sounds interesting and healthy..should try this soon…loved your inviting pics & presentation Manju!
Hi Manjula,
The Rotis look so attractive. Can you please tell how to store it and how long can it be stored.
Thank you.
Thank you so much divya. After they cool down a bit you can store them is airtight box.
Manju, what is that side dish you have served this with? Looks very appetizing too…
Hi Meera,
Thank you so much 🙂 .. The side dish is tomato saag.
Do we need to wash the whole dal & dry it before grinding
Hi Chanchala,
Sorry about the late reply. You don’t have to dry the dal , if you have any extra water drain them add the flour and masala and knead them. Hope I have cleared your query.
Is it the whole mung or yellow mung dal .
Hi Summaiya,
It is whole moong dal.
What is side dish with this??
Hi Nilkamal,
Traditionally it goes well with any pickle.
could you use rice flour or chickpea flour & get the same results please?
Lin for this particular recipe alternatives can’t be used.
I do make this with gluten free flours as well and it turns out great.
Hello,
Can I take this while traveling? How many days I can store it?
Hi Neha,
It tastes and stays good for 2 days minimum.and yes it is perfect to take for travel.