Manda (Roti), flatbread 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 Mixed vegetable curry, 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 🙂
MANDA OR MANDE ROTI
ingredients:
- 1 cup + some for dusting Plain flour
- ½ cup whole milk
- Large Pinch Saffron
- Pinch Cardamom and Nutmeg Powder
- Pinch Salt
- 4-5 TBSP. homemade ghee
instructions:
How to cook MANDA OR MANDE ROTI
- 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 a 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 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 the griddle is very hot, carefully place roti on a hot tawa.
- When 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 a couple of minutes you can keep in a clean kitchen towel, to keep soft.
- However, I preferred having it immediately.
- Serve with any Curries.
NOTES:
130.76
7.91
4.84
12.80
0.48
12.32
0.82
2.13
23.59
19.96
Mayuri Patel says
Jagruti manda in Kenya is used for the samosa roti. Love the rotis, they look so inviting with saffron and ghee 🙂
jcookingodyssey says
Thanks Mayuri, never knew that, thanks for sharing this info.
Citrus Spice and Travels says
I have never heard of this roti but it sounds and looks delicious and tasty. Is it a gujarati speciality???
jcookingodyssey says
Thanks Nayna, it's a Mughlai recipe.
Shobha says
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.
Unknown says
never had this kind of roti before! i'm intrigued!
Unknown says
This Looks delicious! Tempting
Unknown says
These look so, so delicious!
Unknown says
Wow!! This looks fantastic!
jcookingodyssey says
Thank you!
Elaine says
Yum, Yum, Yum. Looks so delicious! I've never tried this before but I need to! Soon, real soon!
jcookingodyssey says
Please do, thanks for the comment.