Chora nu Shaak, Rotli and Steamed Basmati Rice

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tbsp Oil (Any neutral vegetable oil)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
   • Add 1 tbsp of oil and mix it into the flour with your fingertips.
   • Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
   • Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2. 2

   Rest the Dough

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3. 3

   Divide and Roll

   • 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, flatten it slightly, and dip it in the dry atta for dusting.
   • On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4. 4

   Cook the Rotli on the Tawa

   • Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
   • Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5. 5

   Puff the Rotli on Direct Flame

   • Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
   • The rotli will puff up like a balloon within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
   • Remove from the flame.
6. 6

   Finish and Serve

   • Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.