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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Panchkutiyu Shaak with Rotli - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Masala Paste
- In a small pan, dry roast the white sesame seeds on low heat for 1-2 minutes until they are fragrant and lightly golden. Set aside to cool.
- In a grinder jar, combine the roasted peanuts, roasted sesame seeds, desiccated coconut, ginger, garlic, green chilies, and half of the chopped coriander leaves (about 10g).
- Grind to a coarse, crumbly paste without adding any water. This texture is key to the dish. Set the masala paste aside.
2
Marinate the Vegetables
- Wash, peel, and chop all the vegetables (potato, sweet potato, brinjal, surti papdi, and suran) into uniform 1-inch pieces for even cooking.
- In a large mixing bowl, add all the chopped vegetables.
- Add the prepared masala paste, turmeric powder, Kashmiri red chili powder, dhania jeera powder, garam masala, grated jaggery, and salt.
- Using your hands or a spatula, mix everything thoroughly until each piece of vegetable is well-coated with the masala mixture.
3
Temper and Sauté
- Heat vegetable oil in a 3-liter pressure cooker over medium heat.
- Once the oil is hot, add the mustard seeds and let them crackle.
- Add the cumin seeds, ajwain, and hing. Sauté for about 30 seconds until aromatic.
- Carefully add the masala-coated vegetables to the cooker. Sauté for 4-5 minutes, stirring gently to prevent the masala from sticking and to lightly roast the vegetables.
4
Pressure Cook the Shaak
- Pour in 180 ml (approx. 3/4 cup) of water and give it a good stir, scraping the bottom of the cooker.
- Secure the lid of the pressure cooker. Cook on medium heat for 2 whistles, which should take about 10-12 minutes.
- Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
5
Garnish and Serve
- Once the pressure has fully released, carefully open the cooker.
- Add the fresh lemon juice and the remaining chopped coriander leaves.
- Gently mix the shaak. The vegetables will be tender, so avoid over-mixing.
- Let the shaak rest for 5-10 minutes to allow the flavors to meld together before serving hot with bajra roti, thepla, or phulkas.

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.

Panchkutiyu Shaak with Rotli

Nutrition per Serving

Recipes in this Meal

1. Panchkutiyu Shaak

Ingredients

2. Rotli

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About Panchkutiyu Shaak with Rotli

Instructions

Ingredients

Instructions