Makki ki Roti with Aloo Baingan Chokha

Divide and Shape

• Divide the dough into 8 equal-sized portions.
• Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.

Roll the Roti

• Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
• Place the ball on a rolling board or between two sheets of parchment paper/plastic.
• Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
• Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.

Cook the Roti

• Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
• Carefully lift the rolled roti and place it on the hot tawa.
• Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
• Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
• Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
• Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
• For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.

Serve

• Remove the roti from the tawa and place it in a casserole or on a plate.
• Repeat the rolling and cooking process for the remaining dough balls.
• Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.

Combine and Season

• To the mashed vegetables, add the finely chopped onion, the remaining 3 finely chopped raw garlic cloves, grated ginger, and chopped green chilies.
• Pour in the pungent mustard oil, add the chopped coriander leaves, lemon juice, and salt to taste.
• Mix everything thoroughly until well combined. Using your hands is the traditional and best way to ensure all the flavors meld together perfectly.

Serve

• Taste the chokha and adjust the salt, lemon juice, or chili as needed.
• Serve immediately while warm, or at room temperature, with traditional litti, hot rotis, parathas, or as a side dish with a simple dal and rice meal.