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 - 1

MANDA OR MANDE ROTI

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:

Did you make this recipe?

It has this unique taste, it’s delicious and yummy! If you have sweet tooth, definitely you will die for it. I am falling short of words to describe this aromatic and heavenly Instant Keri No Murabba . It’s Mango after all !!!

Perhaps nearly every culture in the world has a tradition of preserves and pickles of varying produces from season to season. And in India every household stocks up their pickles throughout every season, like root vegetable pickles are made during winter, spring and early summers are suitable for chillies and scorching summers are best for lime, lemon and obviously Mango !!!

And right now, pickling season in India is in full swing, for many, pickling season is not just making pickles but it is given such importance as celebrating any festival and in many households, it is an annual ritual that is still treated with ceremony it rightly deserves.

Pickling techniques and finished products might vary from region to region, but they have their one Mantra which is common that is loud and clear that ‘No Indian meal complete without a smidgen of pickle’.

I would only eat pickle with vaghareli khichdi , puri or thepla . I find pickles too strong with other spicy food.

I might just fit Keri No Murabbo or Keri No Chundo in my meals as these are not as strong as other pickles and it suits my palate.

Keri no murrabo or murabba filled in two small galls jars - 2

Keri No Murabbo/Murabba

Ingredients

  • 500 gram raw and firm rajapuri mango grated
  • 1 kilo sugar
  • Big pinch of saffron threads
  • 5-6 cloves
  • small piece cinnamon
  • ½ tsp. cardamom powder

Instructions

  • Try to squeeze as much as water from the grated mango.
  • In squeezed water soak saffron threads.
  • In stainless steel, pan combine grated mango and sugar.
  • Mix very well.
  • Put the pan on low heat and cook the mixture.
  • Continuously keep stirring.
  • First, the mango mixture will get watery as sugar dissolves.
  • After a few minutes, you will see again mixture getting thicker as sugar syrup is thickening.
  • You need consistency of 2 thread chasni ( syrup )once you achieve that, add saffron soaked water and turn off the heat.
  • Add other spices and remove from the stove.
  • Let it cool completely.
  • Once cool down, store in a sterile jar.
  • Keep it in a cool but dry place.

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.