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Marcha nu shak recipe | capsicum masala | rumali roti | thali recipe

Author Nehas Cook Book
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
 

For marcha nu shak

For masala paste

  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp kashmiri red chilli powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • Salt to taste
  • ½ cup buttermilk

For curry

  • 1 cup medium size capsicum pieces
  • 1 cup medium size onion pieces
  • 2 + 4 tbsp oil
  • 1 tsp cumin seeds
  • Pinch of hing
  • 1 cup chopped onion
  • 1 tbsp ginger garlic paste
  • 1 tbsp gram flour - besan
  • 1 cup grated tomatoes
  • Masala paste
  • 1/2 cup water or as required
  • Coriander leaves

For Rumali roti

  • 1.5 cup maida - all-purpose flour
  • ½ cup wheat flour
  • Salt to taste
  • 1 tsp sugar
  • 1 tbsp oil
  • ¾ cup luke water milk or as required
  • Some butter for cooked roti

Instructions

For marcha nu shak

  • Heat 2 tbsp oil into kadai, add 1 cup medium size capsicum pieces and 1 cup medium size onion pieces. Saute it on high flame for 2-3 minutes. Take out into bowl.
  • Then in a bowl, add ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp red chilli powder, ½ tsp garam masala, 1 tsp kasuri methi, salt, and ½ cup buttermilk. Mix well and masala paste is ready. Keep it aside.
  • Then in the same pan, add 4 tbsp oil, 1 tsp cumin seeds, and a pinch of hing. Sauté it.
  • Now add 1 cup chopped onion and sauté till it becomes slightly transparent.
  • Add 1 tbsp ginger-garlic paste and sauté it.
  • Now add 1 tbsp gram flour (besan) and sauté till it slightly changes its color.
  • Then add masala paste and saute till oil separate from its sides.
  • Then add chopped tomatoes and salt. cover and cook till tomatoes become soft and mashy.
  • Then add some water and mix well.
  • When gravy starts boiling add capsicum and onion pieces and mix well.
  • Cook curry for 2-3 minutes on low flame.
  • Switch off the flame and garnish with coriander leaves.
  • Serve marcha nu shak with rumali roti.

Making Rumali Roti:

  • In a mixing bowl, combine ½ cup wheat flour, 1.5 cups maida, salt, sugar, and oil. Mix well.
  • Gradually add ¾ cup lukewarm milk while kneading to form a very soft dough.
  • Transfer the dough to a tabletop, sprinkle some oil, and knead well using the stretch and fold method for 5-10 minutes.
  • Shape the dough into a ball, place it in a greased bowl, drizzle oil over the surface, cover it with a damp cloth, and let it rest for at least 30 minutes.
  • Prepare a saltwater mixture by mixing salt and water in a bowl.
  • Heat an iron tawa or roti tawa over high heat. Once hot, sprinkle salt water over it to create a non-stick coating.
  • To make the rumali roti, take a portion of the rested dough, form it into a roundel, coat it with refined flour, and roll it out.
  • Apply some ghee on one rolled roti, place another rolled roti on top, stick them together, and roll it out as thin as possible.
  • Place the roti on the hot tawa. Cook for 10-15 seconds on each side until tiny brown spots appear.
  • Once cooked, apply some butter on roti and fold the roti.
  • Your super soft and thin rumali roti is ready to be served with marcha nu shak

Notes

Marcha nu shak
  • Sauté the capsicum and onion on a high flame for 2 minutes.
  • Buttermilk enhances the taste and adds creaminess to the sabzi.
  • You can use curd instead of buttermilk in the masala paste.
  • The masala paste gives the sabzi a dhaba-style flavor.
  • Besan adds thickness and creaminess to the gravy.
Rumali Roti
  • Cook the rumali roti on a medium-high flame.
  • Applying butter keeps the rumali roti soft even after it cools down.