Rumali roti is eaten with different types of delicious dishes. It is not easy to make it. But do you know where Rumali roti came from in India and what is its history? Let us know about it in this article

Rumali roti is widely eaten. It is especially served with tandoori or various types of kebabs. Rumali roti is very thin, like a cloth, its texture is so soft and tender that it can be easily folded and folded, hence it is called Rumali roti. Rumali roti also has a special place in Indian food. It is especially cooked in a tandoor or open fireplace.

Rumali roti is generally preferred to be eaten with curry, broth, or tandoori dishes. It is especially preferred to be eaten with non-vegetarian dishes like kebabs, butter chicken, and mutton curry. But do you know what is the history of Rumali roti? Let us know where it came from in India

What is the history of Rumali Roti?

Rumali roti originated during the Mughal period. It used to be a part of the royal meal during the Mughal period. When the Mughals came to India, these Rumali rotis, which had a special place in their kitchens, also came along with the Mughal rulers. In these places, Rumali roti is also known as "lambu roti" or "manda". There is a story about this that the Rumali roti of the Mughal courts was initially used as a napkin to wipe off the extra oil from the food and hands. Later it started being used as an edible roti. Making it was considered a kind of art, because it had to be rolled very thin and then cooked on a large inverted pan.

Rumali roti's popularity continued even after the Mughal Empire. After this, this roti gradually became popular in North India, especially Delhi, Lucknow, Hyderabad and later in Pakistan and other South Asian countries. Nowadays Rumali roti is eaten in various parts of India, especially with Mughlai and royal cuisine. It is especially served with kebabs, Kashmiri or Awadhi curry, and biryani. It is especially preferred to eat it on weddings or any special occasion. During the 1990s, Rumali roti started being served in dhabas, wedding parties and restaurants.

Knead the dough for Rumali roti by mixing flour, refined flour, salt, one spoon oil and water as per requirement. After this, the dough is covered in a wet cloth for some time. After this, small balls of this dough are made. A pan or tawa is kept upside down on the gas and a few drops of oil are applied on it and the dough is rolled out in a thin and large sheet and fried on both sides in the pan. It takes a lot of hard work to make it.