Rotli with Karela Batata nu Shaak

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.

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.

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.

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.

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.

Cover the pan with a lid and cook on low-medium heat for 15-20 minutes, stirring occasionally. Cook until the potatoes are tender and cooked through. If it gets too dry, you can sprinkle a tablespoon of water.

Add the grated jaggery and lemon juice to the pan. Mix well and cook for another 2 minutes until the jaggery has completely melted and coated the vegetables.

Garnish with freshly chopped coriander leaves. Serve hot with roti or phulka.