A staple in every Bengali household, these soft, unleavened whole wheat flatbreads are perfect for scooping up curries and dals. They puff up beautifully on an open flame, creating a light, airy texture that is both comforting and delicious.
Prep40 min
Cook15 min
Servings4
Serving size: 2 pieces
214cal
8gprotein
44gcarbs
3g
Ingredients
2 cup Atta (Whole wheat flour)
1 cup Warm Water (Adjust as needed)
0.5 tsp Salt
1 tsp Vegetable Oil (Optional, for a softer dough)
Instructions
1
Prepare the Dough
In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
A classic Bengali comfort food featuring tender ridge gourd and potatoes cooked in a nutty, fragrant poppy seed paste. It's simple, flavorful, and pairs perfectly with steamed rice for a wholesome meal.
Creamy, aromatic jhinge aloo posto with soft ruti - a soul-satisfying and energy-giving treat!
This bengali dish is perfect for dinner. With 445.24 calories and 12.21g of protein per serving, it's a high-fiber, low-cholesterol option for your meal plan.
fat
Rest the Dough
Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3
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.
4
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.
5
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).
Servings
4
Serving size: 1 cup
231cal
4gprotein
23gcarbs
14gfat
Ingredients
500 g Ridge Gourd (Peeled and cut into 1-inch cubes)
2 medium Potato (Peeled and cut into 1-inch cubes)
4 tbsp White Poppy Seeds (Known as 'posto' in Bengali)
3 pcs Green Chili (2 for the paste, 1 slit lengthwise)
3 tbsp Mustard Oil (Essential for authentic flavor)
0.5 tsp Nigella Seeds (Known as 'kalo jeere')
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Helps balance the flavors)
0.75 cup Water (For soaking, grinding, and cooking)
Instructions
1
Prepare the Poppy Seed Paste
Soak the white poppy seeds in 1/2 cup of warm water for at least 30-45 minutes. This softens them for easier grinding.
Drain the water and transfer the soaked poppy seeds to a grinder or blender.
Add 2 green chilies and a splash of water. Grind to a very smooth, thick paste. Add a tablespoon of water at a time only if necessary to facilitate grinding.
2
Sauté the Vegetables
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until it becomes fragrant and just begins to smoke slightly to mellow its pungency.
Carefully add the cubed potatoes. Sauté for 5-6 minutes, stirring occasionally, until they are light golden brown on the edges.
Add the nigella seeds and let them splutter for about 20 seconds.
Add the cubed ridge gourd, turmeric powder, and salt. Stir everything together well.
3
Cook the Curry
Cover the pan, reduce the heat to medium-low, and cook for 8-10 minutes. The ridge gourd will release a significant amount of water, which will help cook the vegetables.
Uncover and check if the potatoes are tender. If not, cover and cook for a few more minutes.
Add the prepared poppy seed paste, sugar, and the remaining slit green chili to the pan.
Gently stir to coat the vegetables evenly with the paste. Cook for 2-3 minutes, stirring continuously, until the raw aroma of the poppy seeds dissipates.
Add about 1/4 cup of water (or more, depending on desired consistency), mix well, and bring to a gentle simmer. Cover and cook for another 4-5 minutes until the gravy thickens and oil starts to separate at the edges.
4
Finish and Serve
Turn off the heat. Check for seasoning and adjust salt if needed.
For an extra layer of authentic flavor, you can drizzle 1/2 teaspoon of raw mustard oil over the dish right before serving.
Let the dish rest for 5 minutes before serving. This allows the flavors to meld together.
