Ruti with Besara Tarkari

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).

Add the Mustard Paste

• Reduce the heat to the lowest setting. Stir the prepared besara (mustard) paste into the curry.
• Mix gently to combine everything. Allow it to simmer for just 2-3 minutes. Do not boil the curry vigorously after adding the paste, as it will turn bitter.
• Turn off the heat.

Prepare the Tempering (Phutana)

• In a small separate pan (tadka pan), heat the remaining 1 tablespoon of mustard oil over medium heat.
• Once hot, add the pancha phutana and let the seeds crackle and become fragrant, which takes about 30 seconds.
• Add the broken dried red chilies and sauté for a few more seconds until they darken slightly.

Finish and Serve

• Immediately pour the hot tempering over the prepared vegetable curry. You will hear a satisfying sizzle.
• Garnish with freshly chopped coriander leaves.
• Let the curry rest for 5 minutes for the flavors to meld, then serve hot with steamed rice.