Rajasthani Korma Roti Recipe
Spiced moong dal and whole wheat flour roti to be paired with a gravy curry, yogurt and pickle for wholesome meal
A Rajasthani specialty, Korma Roti is a crisp paratha made from whole wheat flour (atta) and ground lentils (dal) and flavoured with various spices. Although Rajasthani Korma Roti is a complete filling meal in itself, it's best served with potato curry (aloo matar ki sabzi), yogurt (dahi) and pickle.
Other roti recipes that you can try are:
*Note: Also, if this is not for fasting, garlic paste or finely chopped garlic can be added while making the dough to enhance the flavors.
- 1/2 cup Green Moong Dal (Split)
- 1 cup Whole Wheat Flour , (and more for dusting)
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Salt
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Ajwain (Carom seeds)
- 2 Green Chillies , finely chopped (optional)
- 1/4 cup Ghee , for frying
- Water , as required
How to make Rajasthani Korma Roti Recipe
To begin the preparation of Rajasthani Korma Roti, in a mixer/food processor, grind the dal coarsely; you want to make sure the dal breaks down so it doesn’t tear the roti while rolling it out.
Then soak the dal in water for about 3-4 hours. There should be enough water to completely cover the dal; after 3-4 hours the dal will have absorbed most of the water, if excess water remains, drain it out.
In a big bowl, add the whole wheat flour, all the spices, green chilies and salt. Mix everything together, then add the soaked dal and mix everything well. Add water 2-3 tablespoon at a time and keep kneading till it comes together to form a stiff dough.
Divide the dough equally to form lime size balls. Using a rolling pin, roll out the dough in a circle and as thin as you can without it breaking. Dust with flour if the dough sticks.
To cook it, heat a tawa/pan, place the rolled out roti on the pan and let it cook for a minute or so, flip it and drizzle with ghee on the top side, flip it again and put ghee/oil on the other side as well; using a spatula keep pressing down on the roti to get it nice and crispy.
Repeat for the rest of the dough.