Friday, 15 April 2016

Manda/Mande (Roti)


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 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 :)





Manda roti, Mande roti, khandesi roti, saffron flat bread
Breads
Mughlai cuisine
Yield: 8-10 ROTIS
Author:

MANDA OR MANDE ROTI

MANDA OR MANDE ROTI

So soft and thin Manda Roti, flavoured with aromatic spices like saffron, cardamom and nutmeg, a real treat with Mughlai curries!
prep time: 10 Mcook time: 40 Mtotal time: 50 M

ingredients:

  • 1 cup + some for dusting Plain flour
  • 1/2 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

  1. Soak saffron in warm milk and leave to infuse for half an hour.
  2. In a big bowl place flour, salt, cardamom and nutmeg powder and mix well.
  3. Add saffron milk little at a time and knead a soft dough.
  4. Cover the dough with a clean kitchen towel and rest it for 15-20 minutes.
  5. Once you are ready to make the roti, add tsp. of ghee and knead the dough again.
  6. Shape the dough into lime sized balls.
  7. Place a griddle ( Tawa ) on high heat.
  8. 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.
  9. Once the griddle is very hot, carefully place roti on a hot tawa.
  10. When you see tiny bubbles on the roti, turn on the other side.
  11. Keep the roti only for 10 seconds on the tawa and remove from the heat.
  12. Quickly apply melted ghee and fold it.
  13. Serve immediately, maybe a couple of minutes you can keep in a clean kitchen towel, to keep soft.
  14. However, I preferred having it immediately.
  15. Serve with any Curries.

NOTES:

Once Manda Rotis get cold they become hard and rubbery, so serve immediately while it is hot.
Calories
130.76
Fat (grams)
7.91
Sat. Fat (grams)
4.84
Carbs (grams)
12.80
Fiber (grams)
0.48
Net carbs
12.32
Sugar (grams)
0.82
Protein (grams)
2.13
Sodium (milligrams)
23.59
Cholesterol (grams)
19.96
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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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!

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  2. Wow!! This looks fantastic!

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  3. These look so, so delicious!

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  4. This Looks delicious! Tempting

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

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  6. 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.

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

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

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

      Delete

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