Chaler Ruti with Ghugni

Knead the Dough

• Transfer the hot flour mixture onto a large plate (parat) or a clean countertop.
• The dough will be extremely hot. Let it cool for 1-2 minutes, just until it's manageable to touch.
• Dip your hands in a bowl of cool water to prevent burning and sticking. Begin kneading the dough.
• Knead vigorously for 6-8 minutes. The goal is to transform the crumbly mixture into a completely smooth, soft, and crack-free dough. If it feels dry, wet your hands and continue kneading.

Portion and Roll the Roti

• Divide the smooth dough into 8-10 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
• Take one ball and flatten it between your palms. Dip it in the dry rice flour for dusting.
• Place it on a rolling board and gently roll it into a thin circle, about 5-6 inches in diameter. Apply even pressure and dust with a little flour as needed to prevent sticking.

Cook the Chaler Ruti

• Heat a tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
• Carefully place a rolled roti on the hot tawa. Cook for about 30-40 seconds on the first side, until you see small bubbles appear.
• Flip the roti. Cook the second side for about 1 minute, or until light brown spots appear.
• Flip it one last time. Now, gently press the edges of the roti with a folded kitchen towel or a flat spatula. This will encourage it to puff up like a balloon.
• Once fully puffed, remove it from the tawa and place it in a casserole dish lined with a cloth to keep it warm and soft.

Serve

• Repeat the rolling and cooking process for the remaining dough balls.
• Serve the hot Chaler Ruti immediately with spicy mutton curry (kosha mangsho), chicken curry, or any vegetable gravy of your choice.

Pour the cooked peas along with their cooking liquid into the pan with the masala. Add the remaining 1 tsp of salt and the optional sugar. Stir everything together.

Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the ghugni simmer for 8-10 minutes for the flavors to meld. Use the back of your ladle to gently mash some of the peas against the side of the pan to naturally thicken the gravy.

Finally, stir in the garam masala powder. Cook for one more minute, then turn off the heat.

Ladle the hot ghugni into serving bowls. Garnish generously with chopped raw onion and fresh cilantro. Serve with lemon wedges on the side for squeezing over.