Mag ni Chutti Dal, Rotli and Gajar Marcha Sambharo

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

• 3 medium Carrot (Peeled and julienned into 2-inch strips)
• 8 piece Bhavnagri Green Chili (Slit lengthwise, deseed if you prefer less heat)
• 2 tbsp Vegetable Oil (Any neutral oil like sunflower or canola works)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Split Mustard Seeds (Also known as Rai na Kuria, adds a tangy, pickle-like flavor)
• 0.75 tsp Salt (Adjust to your taste)
• 1 tbsp Lemon Juice (Freshly squeezed for best flavor)

Instructions

1. 1

   Prepare the Vegetables

   • Wash the carrots and green chilies thoroughly.
   • Peel the carrots and julienne them into thin, 2-inch long strips. You can use a knife or a mandoline slicer for uniform strips.
   • Slit the green chilies lengthwise. For a milder sambharo, you can remove the seeds.
2. 2

   Temper the Spices (Vaghar)

   • Heat the oil in a kadai or a wide pan over medium-high heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-40 seconds.
   • Lower the heat and add the asafoetida. Sauté for 5-10 seconds until it becomes aromatic.
3. 3

   Stir-fry the Sambharo

   • Immediately add the slit green chilies to the tempered oil. Sauté for about 1 minute until they get slightly blistered and change color.
   • Add the julienned carrots, turmeric powder, split mustard seeds, and salt to the pan.
   • Increase the heat to high and stir-fry continuously for 2-3 minutes. The goal is to cook the carrots lightly so they remain crunchy and tender-crisp, not soft.