Dimer Dalna, Ruti and Bandhakopir Torkari

Ingredients

• 2 cup Atta (Whole wheat flour)
• 1 cup Warm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tsp Vegetable Oil (Optional, for a softer dough)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
   • If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
   • Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
2. 2

   Rest the Dough

   • Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
   • Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3. 3

   Divide and Roll

   • After resting, knead the dough again for 1 minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
   • Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
   • Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
4. 4

   Cook the Ruti

   • Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
   • Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
   • Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
   • Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
   • Quickly flip it to cook the other side on the flame for just a couple of seconds.
   • Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
5. 5

   Repeat and Serve

   • Repeat the rolling and cooking process for all the remaining dough balls.
   • For extra flavor, you can brush the hot rutis with a little ghee.
   • Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).

Ingredients

• 500 g Cabbage (about 1 medium head, finely shredded)
• 2 medium Potato (peeled and cut into 1/2-inch cubes)
• 0.5 cup Green Peas (fresh or frozen)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron
• 1 large Bay Leaf
• 2 whole Dried Red Chili (broken in half)
• 1 tsp Ginger Paste
• 2 whole Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Salt (or to taste)
• 1 tsp Sugar
• 1 tsp Ghee (for finishing)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's fragrant and slightly smoking. This step is crucial to mellow the pungent flavor of the oil.

2. 2

   Lower the heat to medium. Add the panch phoron, bay leaf, and broken dried red chilies. Let them splutter for about 30 seconds until aromatic, being careful not to burn them.

3. 3

   Add the cubed potatoes and sauté for 4-5 minutes, stirring occasionally, until they are light golden brown on the edges.

4. 4

   Stir in the ginger paste and slit green chilies. Sauté for one minute until the raw aroma of the ginger disappears.

5. 5

   Add the shredded cabbage, green peas, turmeric powder, cumin powder, salt, and sugar. Mix thoroughly for 2-3 minutes to ensure the vegetables are well-coated with the spices.

6. 6

   Reduce the heat to low, cover the pan with a lid, and let it cook for 10-12 minutes. The cabbage will release its own moisture, so no extra water is needed. Stir every few minutes to prevent sticking.

7. 7

   Remove the lid. Check if the potatoes are fork-tender. Increase the heat to medium and cook for another 3-4 minutes, stirring, to evaporate any remaining moisture.

8. 8