Chapati with Vegetable Salna

Divide and Roll the Chapatis

• After resting, knead the dough again for one minute to make it smooth.
• Divide the dough into 8 equal-sized portions and roll them into smooth balls.
• Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
• Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.

Cook the Chapatis

• Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
• Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
• Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
• Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
• Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.

Finish and Serve

• Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
• Brush the top with a little ghee. This adds flavor and helps keep it soft.
• Repeat the rolling and cooking process for the remaining dough balls.
• Serve hot with your favorite dal, sabzi, or curry.

Cook Vegetables and Masala

• Add the finely chopped tomato and cook for 3-4 minutes until it becomes soft.
• Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute until the raw aroma of the spices disappears.
• Add the mixed vegetables and stir well to coat them with the masala. Cook for 2-3 minutes.
• Pour in the ground masala paste. Sauté for 5-7 minutes, stirring frequently, until the oil begins to separate from the paste.

Simmer and Finish the Salna

• Add 4 cups of water and salt to the pot. Whisk well to ensure the paste is fully dissolved and there are no lumps.
• Bring the curry to a rolling boil. Then, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The vegetables should be tender and the gravy should have a thin, flowing consistency.
• If using a pressure cooker, close the lid and cook on medium heat for 2 whistles.
• Once cooked, turn off the heat. Stir in the garam masala.
• Garnish with freshly chopped coriander leaves and serve hot.