Ruti with Echorer 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).

Combine and Simmer the Curry

• Add the boiled jackfruit and potato pieces to the cooked masala. Gently toss to coat them evenly.
• Continue to sauté ('koshano') the vegetables with the masala for 5-7 minutes, allowing them to absorb the rich flavors.
• Pour in 2 cups of hot water. Add the remaining 1 tsp salt, sugar, and the slit green chilies. Stir well to combine.
• Bring the curry to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the gravy has thickened to your desired consistency.

Finish and Serve

• Turn off the heat. Stir in the garam masala powder and ghee. The ghee adds a rich aroma and flavor.
• Cover the pan and let the curry rest for at least 5 minutes. This allows the flavors to meld together beautifully.
• Garnish with freshly chopped coriander leaves and serve hot with steamed rice, roti, or luchi.