Ruti with Dhokar Dalna

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).

Prepare the Gravy Base

• In a separate kadhai, heat 3 tbsp of mustard oil until it is very hot and slightly smoking. Reduce the heat to low.
• Add the cumin seeds, bay leaf, and dried red chilies. Let them crackle for about 30 seconds until fragrant.
• Add the remaining 1 tbsp of ginger paste and sauté for a minute until its raw aroma disappears.
• Stir in the tomato puree and cook for 5-6 minutes, until it thickens and oil begins to separate at the edges.
• Add the spice powders: 1/2 tsp turmeric powder, Kashmiri red chili powder, 1 tsp cumin powder, and coriander powder. Sauté for another 2-3 minutes on low heat, stirring constantly, until the masala is well-cooked and aromatic.

Simmer and Finish the Curry

• Add the fried potato cubes to the masala, along with 1 tsp salt and 1 tsp sugar. Mix well to coat the potatoes.
• Pour in 2 cups of hot water and bring the gravy to a rolling boil.
• Cover the kadhai, reduce the heat to medium-low, and simmer for 8-10 minutes, or until the potatoes are fully tender.
• Gently slide the fried dhokas into the simmering gravy, along with the 2 slit green chilies.
• Cook for only 2-3 minutes, allowing the dhokas to absorb some gravy. Do not overcook, as they are delicate and can disintegrate.
• Turn off the heat. Finish by stirring in the garam masala powder and ghee.
• Let the curry rest, covered, for 5-10 minutes for the flavors to meld. Garnish with fresh coriander leaves before serving.