Patra, Rotli and Masala Bhaat

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

• 1.5 cup Basmati Rice (Soaked for 20 minutes and drained)
• 2 tbsp Ghee (Can be substituted with oil for a vegan version)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 10 leaves Curry Leaves
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 1 medium Potato (Peeled and cut into 1/2-inch cubes)
• 1 medium Carrot (Peeled and cut into 1/2-inch cubes)
• 0.5 cup Green Peas (Fresh or frozen)
• 1 cup Cauliflower (Cut into small florets)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 2 tbsp Goda Masala (Essential for authentic flavor)
• 1.5 tsp Salt (Adjust to taste)
• 3 cup Water
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 2 tbsp Fresh Coconut (Grated, for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed, for garnish)

Instructions

1. 1

   Preparation: Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 20 minutes, then drain completely and set aside. Prep all your vegetables.

2. 2

   Tempering (Tadka): Heat ghee in a 3-liter pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter. Add cumin seeds, hing, and curry leaves, and sauté for about 30 seconds until fragrant.

3. 3

   Sauté Aromatics and Vegetables: Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

4. 4

   Cook Vegetables and Spices: Add all the chopped vegetables (potato, carrot, peas, cauliflower) and sauté for 2-3 minutes. Stir in the turmeric powder, red chili powder, goda masala, and salt. Mix well and cook for one minute to toast the spices.

5. 5

   Combine and Pressure Cook: Add the drained rice to the cooker. Gently stir for a minute, ensuring the rice grains are well-coated with the masala without breaking them. Pour in 3 cups of water and give it a final gentle stir. Secure the lid of the pressure cooker.

6. 6

   Cooking and Resting: Cook on high heat for 2 whistles. After the second whistle, reduce the heat to low and simmer for 5 minutes. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes. Do not quick-release the pressure.

7. 7