Friday, 15 April 2016

Manda/Mande (Roti) #flatbread #Roti #Aromaticspices #nowonmyblog #jcookingodyssey

Manda (Roti), flat bread hails mainly from the country such as Pakistan, and a traditional element in Mughlai cuisine, usually served on happy occasions. Also looks similar to Roomali roti which is made in India too.



Sticky but soft dough made with plain flour and milk, and flavoured with aromatic spices like saffron, Cardamom and Nutmeg and rolled very thin then stretched by hands, quite larger in size than normal, almost translucent and cooked only for few seconds on a giant inverted clay pot ( In hindi it's Matka )



Smothered in aromatic Ghee, supple and melt in your mouth Manda Roti,  usually served folded like a handkerchief, should be relished hot and with Mughlai curry and Tandoori Dishes. I served mine with Sabz Khada Masala , sadly couldn't make it as large and as traditional one, never mind, but taste wasn't compromised, but surely I had to put my skills tests as I have almost forgotten how to make thin rotli like a Gujju lady :)




Notes :-
Once Manda rotis gets cold they become hard and rubbery, so serve hot and immediately.



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Manda/Mande Roti

So soft and thin Manda Roti, flavoured with aromatic spices like saffron, cardamom and nutmeg, a real treat with Mughlai curries!

Ingredients
  • 1 cup + some for dusting Plain flour
  • 1/2 cup Full fat milk
  • Large Pinch Saffron
  • Pinch Cardamom and Nutmeg Powder
  • Pinch Salt
  • as required Ghee
Instructions
Soak saffron in warm milk and leave to infuse for half an hour.
In a big bowl place flour, salt, cardamom and nutmeg powder and mix well.
Add saffron milk little at a time and knead a soft dough.
Cover the dough with clean kitchen towel and rest it for 15-20 minutes.
Once you are ready to make the roti, add tsp. of ghee and knead the dough again.
Shape the dough into lime sized balls.
Place a griddle ( Tawa ) on a high heat.
Meanwhile roll a Manda roti on a flat surface and keep it very thin, doesn't matter if they are not in perfect round shape and make big as possible.
Once griddle is very hot, carefully place roti on a hot tawa.
Once you see tiny bubbles on the roti, turn on the other side.
Keep the roti only for 10 seconds on the tawa and remove from the heat.
Quickly apply melted ghee and fold it .
Serve immediately, maybe couple of minutes you can keep in a clean kitchen towel, to keep soft . However, I preferred having it immediately. 
Serve with any Curries.
Enjoy !

Details
Prep time: Cook time: Total time: Yield: 8-10 pieces








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12 comments:

  1. Yum, Yum, Yum. Looks so delicious! I've never tried this before but I need to! Soon, real soon!

    ReplyDelete
    Replies
    1. Please do, thanks for the comment.

      Delete
  2. never had this kind of roti before! i'm intrigued!

    ReplyDelete
  3. Heard this name for the first time. Rotis look nice, soft and flavourful. I have a similar post called Kesariya parathas in my blog too.

    ReplyDelete
  4. I have never heard of this roti but it sounds and looks delicious and tasty. Is it a gujarati speciality???

    ReplyDelete
    Replies
    1. Thanks Nayna, it's a Mughlai recipe.

      Delete
  5. Jagruti manda in Kenya is used for the samosa roti. Love the rotis, they look so inviting with saffron and ghee :)

    ReplyDelete
    Replies
    1. Thanks Mayuri, never knew that, thanks for sharing this info.

      Delete

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