Ramroch with Aloo Chokha

Protein-packed Ramroch with soulful aloo chokha – a unique, comforting meal that truly satisfies!

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the besan (gram flour), atta (whole wheat flour), ajwain (carom seeds), turmeric powder, red chili powder, and salt. Whisk them together to ensure the spices are evenly distributed.
   • Slowly pour in the water, whisking continuously to prevent lumps. Continue adding water and whisking until you have a smooth, pourable batter. The consistency should be similar to that of a crepe or dosa batter—not too thick, not too thin.
   • Stir in the finely chopped coriander leaves, if using.
   • Cover the bowl and let the batter rest for at least 10 minutes. This allows the flours to hydrate fully, resulting in a softer Ramroch.
2. 2

   Cook the Ramroch

   • Place a non-stick tawa (griddle) or a cast-iron skillet over medium heat. Let it get properly hot.
   • Grease the tawa with about 1/2 teaspoon of ghee. You can spread it evenly with a spatula or a piece of onion.
   • Once the tawa is hot, pour a ladleful (about 1/4 cup) of the batter onto the center.
   • Using the back of the ladle, quickly spread the batter in a circular motion to form a thin pancake, about 6-7 inches in diameter.
   • Drizzle a few drops of ghee around the edges of the Ramroch. Cook for about 1-2 minutes, or until the top surface looks set and the edges start to crisp up and lift slightly from the tawa.
   • Carefully slide a spatula underneath and flip it over. Cook the other side for another 1-2 minutes until it has golden-brown spots.
   • Remove the cooked Ramroch from the tawa and place it in a casserole dish or on a plate covered with a cloth to keep it warm and soft.
3. 3

   Repeat and Serve

   • Repeat the process with the remaining batter, greasing the tawa lightly before making each Ramroch.
   • Serve the hot Ramroch immediately with plain curd (yogurt), mango pickle, or a fresh mint chutney.