Ruti with Aloo Posto

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.

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.

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).

Simmer and Finish

• Add the remaining 3/4 cup of water and the optional sugar. Stir everything together well.
• Bring the mixture to a gentle boil, then reduce the heat to low.
• Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
• Uncover and check the consistency. The gravy should be thick and clinging to the potatoes. If it's too watery, cook uncovered for another 2-3 minutes to thicken.
• Turn off the heat. For an authentic finish, drizzle 1 teaspoon of raw mustard oil over the top. Let it rest, covered, for 5 minutes before serving.