Rullatulppia

Rullatulppia is a traditional dish from the northern regions of India, particularly popular in the state of Jammu and Kashmir. The name "rullatulppia" is derived from the Kashmiri language, where "rulla" means "roll" and "tulppia" refers to the dough used in the preparation. The dish is a type of stuffed flatbread, typically filled with a mixture of minced meat, onions, spices, and sometimes potatoes or other vegetables. The dough is made from whole wheat flour, water, and a pinch of salt, and is rolled out into thin sheets before being filled and folded into a cylindrical shape.

The preparation of rullatulppia involves several steps. First, the dough is prepared and allowed to rest for a short period to make it easier to roll out. The filling is then prepared by sautéing onions until golden brown, adding minced meat, and seasoning with a blend of spices such as cumin, coriander, turmeric, and red chili powder. Once the filling is ready, the dough is rolled out into thin sheets, and the filling is spread evenly across the sheet. The edges of the dough are then folded over the filling to create a cylindrical shape, which is sealed with a bit of water or oil to prevent the filling from leaking out during cooking.

Rullatulppia is typically cooked on a griddle or tawa over medium heat until both sides are golden brown and crispy. It is often served with a side of yogurt or raita, which helps to balance the spiciness of the dish. The combination of the soft, spongy bread and the flavorful filling makes rullatulppia a popular choice for both breakfast and dinner. The dish is not only a staple in Kashmiri cuisine but also enjoyed in other parts of India, particularly in regions with a significant Kashmiri population.