A staple in every Bengali household, these soft, unleavened whole wheat flatbreads are perfect for scooping up curries and dals. They puff up beautifully on an open flame, creating a light, airy texture that is both comforting and delicious.
Prep40 min
Cook15 min
Servings4
Serving size: 2 pieces
214cal
8gprotein
44gcarbs
3g
Ingredients
2 cup Atta (Whole wheat flour)
1 cup Warm Water (Adjust as needed)
0.5 tsp Salt
1 tsp Vegetable Oil (Optional, for a softer dough)
Instructions
1
Prepare the Dough
In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
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fat
Rest the Dough
Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3
Divide and Roll
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
4
Cook the Ruti
Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
Quickly flip it to cook the other side on the flame for just a couple of seconds.
Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
5
Repeat and Serve
Repeat the rolling and cooking process for all the remaining dough balls.
For extra flavor, you can brush the hot rutis with a little ghee.
Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).
226cal
5gprotein
26gcarbs
13gfat
Ingredients
250 g Pointed Gourd (Scraped lightly and cut into 1.5-inch pieces)
2 medium Potato (Peeled and cut into 1-inch cubes)
3 tbsp Mustard Oil
1 tsp Panch Phoron (Bengali five-spice blend)
1 large Bay Leaf
2 pcs Dried Red Chilli (Broken in half)
1 medium Onion (Finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
1 large Tomato (Pureed)
0.5 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Helps balance the flavors)
1.5 cup Water (Warm)
0.5 tsp Garam Masala
1 tsp Ghee (Optional, for finishing)
Instructions
1
Prepare and Fry Vegetables
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking.
Add the pointed gourd (potol) pieces. Sauté for 4-5 minutes, stirring occasionally, until they have golden-brown spots. Remove with a slotted spoon and set aside.
In the same oil, add the cubed potatoes. Fry for 6-7 minutes until they are golden brown on the edges. Remove and set aside with the potol.
2
Temper the Spices (Phoron)
Reduce the heat to medium-low. In the remaining oil, add the bay leaf, dried red chillies, and panch phoron.
Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
3
Build the Masala Base
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger and garlic pastes. Cook for another minute until the raw aroma disappears.
Stir in the tomato puree. Then, add the turmeric, cumin, coriander, and red chilli powders.
1 cup Yellow Moong Dal (Rinsed and soaked for at least 30 minutes)
2 tbsp Ghee (Divided)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1 medium Onion (Finely chopped)
1 inch Ginger (Finely grated or minced)
4 clove Garlic (Minced)
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (For color and mild heat, adjust to taste)
1 tsp Salt (To taste)
3.5 cup Water (3 cups for cooking, 0.5 cup or more to adjust consistency)
2 pcs Dried Red Chili (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Pressure Cook the Dal
Drain the soaked moong dal. Place it in a pressure cooker with 3 cups of water, turmeric powder, and salt.
Secure the lid and pressure cook on medium-high heat for 3-4 whistles, approximately 10-12 minutes.
Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal gently until it reaches a smooth, creamy consistency. Set aside.
2
Prepare the Base Masala
Heat 1 tablespoon of ghee in a kadai or deep pan over medium heat.
Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, pressing down with a spatula, until they turn soft and mushy and the ghee starts to separate from the masala.
3
Combine and Simmer
Pour the cooked dal into the pan with the prepared masala. Mix everything together thoroughly.
Mix everything well and cook the masala on medium-low heat for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides.
4
Simmer the Curry
Return the fried potol and potatoes to the pan. Gently stir to coat them evenly with the masala.
Pour in 1.5 cups of warm water. Add the salt and sugar, and stir to combine.
Bring the curry to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes.
Check for doneness by piercing a potato with a fork; it should be tender. The gravy should have thickened slightly.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee (if using) over the curry.
Gently stir once, then cover the pan and let the curry rest for 5 minutes. This allows the flavors to meld beautifully.
Serve hot with steamed rice or fresh rotis.
Add 1/2 to 1 cup of hot water to adjust the consistency to your preference. The dal will thicken as it cools.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes for the flavors to meld beautifully.
4
Prepare the Final Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tablespoon of ghee over medium heat.
Once the ghee is hot, add the cumin seeds and let them crackle and turn fragrant.
Add the hing and broken dried red chilies. Sauté for about 15-20 seconds.
Turn off the heat completely, wait a few seconds, then add the Kashmiri red chili powder. Swirl the pan immediately to prevent it from burning.
5
Finish and Serve
Immediately pour the sizzling tadka over the simmering dal. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Squeeze fresh lemon juice over the dal just before serving, if desired. Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
