How to make Roomali Masala Papad -
Crisply roasted roomali rotis used instead of papads to make this delicious snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Roomali dough, Melted butter (पिघला हुआ मक्खन )
Cuisine : Indian
Course : Snacks and Starters
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Roomali Masala Papad Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Roomali Masala Papad Recipe
Roomali dough as required
Melted butter as required
Garlic-red chlli chutney as required
Green chutney as required
Tomatoes finely chopped as required
Onions finely chopped as required
Salt to taste
Chaat masala as required
Sev to garnish
Fresh coriander leaves chopped to garnish
Method
Step 1
Keep an iron kadai upside down on gas and heat it. Take a portion of the dough and roll out into a thin roti. Stretch the disc carefully and place it on the upturned hot kadai.
Step 2
Cook the roomali roti for 30 seconds, turn it over and continue cooking pressing with a folded cloth till golden brown and crisp on both sides. It will have taken the shape of the upturned kadai. Cook more roomali rotis similarly.
Step 3
Place each roomali roti on a serving plate, apply 2 tsps butter, 1 tsp garlic-red chilli chutney and 1 tsp green chutney. Sprinkle 2 tsps chopped tomatoes, 2 tsps chopped onions, salt, chaat masala and drizzle a little butter.
Step 4
Sprinkle some sev and some coriander leaves and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
