Chawal ki Roti with Aloo Chokha

Knead the Dough

• Transfer the warm dough mixture to a large plate (parat) or a clean countertop. Be cautious as it will be hot.
• Add the finely chopped coriander leaves to the dough.
• Grease your palms with a little ghee or oil. While the dough is still warm, begin to knead it for 4-5 minutes.
• Continue kneading until it comes together into a smooth, soft, and crack-free ball. If it feels too dry, wet your hands with a little warm water; if too sticky, add a pinch of dry rice flour.

Shape and Roll the Rotis

• Divide the kneaded dough into 8 equal-sized portions and roll them into smooth balls between your palms.
• Keep the dough balls covered with a damp cloth to prevent them from drying out.
• Take one dough ball and flatten it slightly. Dust it with a little dry rice flour.
• Gently roll it out into a circle of about 5-6 inches in diameter. Since it's gluten-free, the edges might crack a little. You can also place the dough ball between two sheets of parchment paper and press or roll to get an even circle.

Cook the Rotis

• Heat a tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
• Carefully place a rolled roti onto the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles forming on the surface.
• Flip the roti and cook the other side for about 1 minute. You can apply a little ghee at this stage.
• Flip it again. Using a clean cloth or a flat spatula, gently press the edges of the roti to encourage it to puff up.
• Cook until both sides have light golden-brown spots. Repeat the process for all the remaining dough balls.

Serve

• Smear a little ghee on the hot rotis and serve them immediately.
• Chawal ki Roti tastes best when fresh and hot, paired with dal, sabzi, or any curry of your choice.

Flavor and Mix

• Pour the raw mustard oil over the mixture. Add the lemon juice and salt.
• Gently mix everything together with your hands or a spoon until just combined. Over-mixing can make the potatoes gummy.
• Taste and adjust the seasoning. You may add more salt, lemon juice, or chilies as per your preference.

Serve

• Your authentic Aloo Chokha is ready.
• Serve immediately as a side dish with Litti, dal-rice, or hot rotis.