Roti with Gahori Banh Gaj

Cook the roti

• Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
• Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
• Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.

Puff the roti

• Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
• Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
• Once puffed, immediately remove the roti from the heat.

Finish and serve

• Brush one side with ghee, if desired, for extra flavor and softness.
• Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
• Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Add Spices and Bamboo Shoots

• Lower the heat to medium. Add the turmeric powder, red chili powder (if using), and salt. Stir well to coat the pork evenly.
• Add the rinsed bamboo shoots and slit green chilies. Mix everything together and cook for 3-4 minutes, allowing the pork to absorb the flavors.

Simmer to Perfection

• Pour in 1 cup of hot water, stirring to scrape any browned bits from the bottom of the pan.
• Bring the mixture to a vigorous boil. Then, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 40-45 minutes.
• Stir occasionally until the pork is fork-tender and the gravy has thickened to a semi-dry consistency.

Finish and Serve

• Once the pork is cooked, taste and adjust the salt if necessary.
• Turn off the heat. Garnish with freshly chopped coriander leaves if you like.
• Let the curry rest for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice.