Ruti with Chhena 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).

Make the Gravy Base (Tadka)

• In the same pan, use the remaining oil (add more if needed to make about 3 tbsp). Heat it over medium flame.
• Add the bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sauté for 30-40 seconds until the spices become fragrant.
• Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
• Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.

Cook the Masala

• Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent burning.
• Pour in the tomato puree and add the salt. Mix everything well.
• Cook the masala mixture for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the pan.

Simmer and Finish the Curry

• Add 1.5 cups of warm water and the sugar to the pan. Stir well to combine and bring the gravy to a gentle boil.
• Carefully slide the fried chhena pieces into the bubbling gravy.
• Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the chhena to soften and absorb the flavors of the gravy.
• Turn off the heat. Sprinkle the garam masala over the curry and give it a final, gentle stir.
• Garnish with freshly chopped coriander leaves. Let the curry rest for at least 5 minutes before serving to allow the flavors to meld.