Marwari Anda Ghotala, Tikkar Roti and Coriander Mint Chutney

Ingredients

• 1 cup Whole Wheat Flour (Also known as Atta)
• 1 cup Maize Flour (Also known as Makki ka Atta)
• 0.5 cup Chickpea Flour (Also known as Besan)
• 1 medium Onion (Finely chopped)
• 2 piece Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 tsp Carom Seeds (Also known as Ajwain)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Salt (Or to taste)
• 2 tbsp Yogurt (Plain, full-fat yogurt)
• 1 tbsp Ghee (For the dough)
• 0.75 cup Warm Water (Approximately, for kneading)

Instructions

1. 1

   Prepare the Dough Mixture

   • In a large mixing bowl (parat), combine the whole wheat flour, maize flour, and chickpea flour.
   • Add the finely chopped onion, green chilies, coriander leaves, carom seeds, turmeric powder, red chili powder, and salt.
   • Use your hands to mix all the dry ingredients thoroughly until well combined.
2. 2

   Knead the Dough

   • Add the yogurt and 1 tablespoon of ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and knead to form a stiff, yet pliable dough. It should be firmer than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This allows the flours to hydrate properly.
3. 3

   Shape the Rotis

   • After the resting period, 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.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems)
• 1 cup Mint Leaves (Packed, stems discarded)
• 3 whole Green Chilies (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 3 clove Garlic (Peeled)
• 2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
• 2 tbsp Lemon Juice (Freshly squeezed for best flavor)
• 0.5 tsp Chaat Masala
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Sugar (Optional, helps balance the tanginess)
• 0.25 tsp Salt (Adjust to taste)
• 3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)

Instructions

1. 1

   Prepare the Herbs (3 minutes)

   • Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
   • Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
   • For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2. 2

   Combine Ingredients in Blender (2 minutes)

   • Place the washed coriander and mint leaves into a high-speed blender jar.
   • Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3. 3

   Blend to a Smooth Paste (2 minutes)

   • Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
   • Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.