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Soft Rotli with fiber-rich Valor Papdi nu Shaak – a perfectly spiced, homestyle meal that feels just right!

A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Serving size: 2 rotlis
Prepare the Dough

A classic Gujarati winter specialty! Tender valor papdi (flat beans) and potatoes cooked in a tangy, sweet, and mildly spicy masala. A comforting and wholesome dish that pairs perfectly with rotli and dal.
Serving size: 1 cup



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Soft Rotli with fiber-rich Valor Papdi nu Shaak – a perfectly spiced, homestyle meal that feels just right!
This gujarati dish is perfect for dinner. With 540.19 calories and 13.52g of protein per serving, it's a high-fiber option for your meal plan.
Rest the Dough
Divide and Roll
Cook the Rotli on the Tawa
Puff the Rotli on Direct Flame
Finish and Serve
Prepare the vegetables. Wash the valor papdi thoroughly. Snap off the ends and pull down the side to remove the tough, fibrous string. Chop the beans into 1-inch pieces. Peel the potatoes and dice them into 1/2-inch cubes. Finely chop the tomatoes and slit the green chilies.
Make the tempering (Vaghar). Heat oil in a heavy-bottomed pan or a pressure cooker over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
Add remaining tempering ingredients. Lower the heat and add the cumin seeds, carom seeds, and asafoetida. Sauté for 10-15 seconds until fragrant. Be careful not to burn them.
Sauté aromatics and vegetables. Add the ginger paste and slit green chilies, and sauté for 30 seconds. Immediately add the chopped valor papdi and diced potatoes. Mix well to coat them evenly with the tempered oil and spices.
Add spices and cook. Add turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir and cook for 2-3 minutes, allowing the raw smell of the spices to dissipate.
Simmer the shaak. Add the chopped tomatoes and 1/2 cup of water. Stir everything together. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The shaak is ready when a potato cube can be easily pierced with a fork.
Add finishing flavors. Once the vegetables are tender, add the grated jaggery, garam masala, and fresh lemon juice. Mix gently and cook for another 2 minutes until the jaggery has completely dissolved and the flavors have melded.
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with phulka rotli, paratha, or as part of a Gujarati thali.