Makuni with Tomato Chokha

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse crumbs.
   • Gradually add water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps the gluten relax, making the makuni softer.
2. 2

   Create the Sattu Stuffing

   • In a separate bowl, add the sattu, finely chopped onion, grated ginger, chopped garlic, green chilies, and coriander leaves.
   • Add the ajwain, kalonji, achaar masala, mustard oil, lemon juice, and 1 tsp of salt.
   • Mix all the ingredients thoroughly with a spoon or your hand. The mustard oil and pickle masala are key to the authentic taste.
   • Sprinkle 2-3 tablespoons of water over the mixture and mix again. The stuffing should be moist and crumbly, able to hold its shape when pressed in your fist, but not pasty.
3. 3

   Stuff and Roll the Makuni

   • After the dough has rested, knead it once more for a minute. Divide the dough and the sattu stuffing into 8 equal portions.
   • Take one ball of dough and flatten it with your fingers to form a 3-inch cup or disc.
   • Place one portion of the sattu stuffing in the center.
   • Carefully bring the edges of the dough together, pleating as you go, to enclose the stuffing completely. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball with your palm. Lightly dust it with dry atta.
   • Using a rolling pin, roll it out evenly and gently into a 6-inch circle. Apply even pressure to prevent the stuffing from spilling out.
4. 4

   Cook the Makuni

   • Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled makuni on it.
   • Cook for about 45-60 seconds on the first side, until you see small bubbles forming.
   • Flip the makuni. Drizzle about 1 tsp of ghee on the half-cooked top surface and spread it evenly.
   • Flip it again after another 45-60 seconds. The side with the ghee should now be facing down. Apply ghee to the other side.
   • Press down gently with a spatula, especially around the edges, and cook for 1-2 minutes, flipping occasionally, until both sides are golden brown with crisp spots.
   • Repeat the process for the remaining dough balls. Serve hot.