Name: Rotli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
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)

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Mag nu Shaak Rotli Recipe - Gujarati Vegetarian Dinner | CraftMyMeals

Instructions

1
Prep & Soak Moong: Rinse 1 cup of whole green moong beans thoroughly. Soak them in ample water for at least 6-8 hours or overnight. This is crucial for even cooking. Drain the soaking water before use.
2
Pressure Cook Moong: In a 3-liter pressure cooker, combine the drained moong beans, 3 cups of fresh water, 1/2 tsp turmeric powder, and 1/2 tsp salt. Secure the lid and pressure cook on medium heat for 4-5 whistles, which should take about 15 minutes. Allow the pressure to release naturally.
3
Check for Doneness: Once the pressure has settled, open the cooker. The moong beans should be soft and tender when pressed, but still hold their shape. If they are still hard, add a little more water and cook for another 1-2 whistles.
4
Prepare the Tempering (Vaghar): While the cooker is releasing pressure, heat 2 tbsp of ghee in a small pan (tadka pan) or kadai over medium heat.
- Add 1 tsp mustard seeds and 1 tsp cumin seeds. Wait for them to splutter, about 30 seconds.
- Add 1/4 tsp hing and 10 curry leaves. Be cautious as they will sputter.
- Add the grated ginger and slit green chilies. Sauté for 30-40 seconds until fragrant.
5
Sauté Aromatics and Spices: Add the finely chopped tomato to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and become mushy. Then, add 1/2 tsp red chili powder and 1.5 tsp dhana jeeru powder. Stir and cook for another minute.
6
Combine and Simmer: Pour the entire tempering mixture into the pressure cooker with the cooked moong. Add 1 tbsp grated jaggery, 4 pieces of kokum, and the remaining 1/2 tsp of salt. Stir everything together gently.
7
Adjust Consistency and Simmer: Bring the curry to a gentle boil. If the consistency is too thick for your liking, add up to 1 cup of hot water to achieve a soupy texture. Reduce the heat to low and let it simmer for 5-7 minutes, allowing all the flavors to meld beautifully.
8
Garnish and Serve: Turn off the heat. If you are using lemon juice instead of kokum, stir it in now. Garnish with 2 tbsp of freshly chopped coriander leaves. Serve the Gujarati Moong Curry hot with phulka, rotli, or steamed 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
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
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
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
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
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
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.

Gujarati Moong Curry with Rotli

Nutrition per Serving

Recipes in this Meal

1. Gujarati Moong Curry

Ingredients

2. Rotli

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About Gujarati Moong Curry with Rotli

Instructions

Ingredients

Instructions