Ruti with Potoler Dolma

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).

Stuff and Fry the Gourds

• Carefully fill the blanched gourds with the cooled fish mixture. Do not overstuff.
• Heat the remaining mustard oil in a wide pan over medium heat.
• Gently place the stuffed gourds in the pan and shallow fry, turning occasionally, until golden brown on all sides (about 6-8 minutes).
• Remove the fried gourds from the pan and set them aside.

Make the Gravy

• In the same pan, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant.
• Add the onion paste and cook for 5-7 minutes until light brown and the oil separates.
• Add 1 tbsp each of ginger and garlic paste and cook for another 2 minutes.
• Add the tomato puree, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder. Sauté for 5-6 minutes until the masala is well-cooked.
• Reduce the heat to low. Add the whisked yogurt and stir continuously for 2 minutes to prevent it from curdling.

Simmer and Finish the Dolma

• Add 1.5 cups of warm water, the remaining 1 tsp salt, and 1 tsp sugar. Mix well and bring the gravy to a gentle boil.
• Carefully slide the fried stuffed gourds into the gravy.
• Cover the pan and simmer on low heat for 10-12 minutes, allowing the gourds to absorb the flavors.
• Turn off the heat. Drizzle with 1 tbsp of ghee and sprinkle the remaining 1/2 tsp of garam masala.
• Let it rest, covered, for 5-10 minutes before serving hot with steamed rice.