Ruti with Tofu Chhanar 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).

Build the Gravy Base

• Add the tomato puree to the pan. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the masala at the edges.
• Reduce the heat to low. Add all the powdered spices: turmeric, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to cook the spices without burning them.
• Stir in the prepared cashew paste and salt. Cook for 2-3 minutes, stirring constantly to prevent the paste from sticking to the bottom of the pan.

Simmer the Curry

• Return the fried tofu and potatoes to the pan. Gently mix everything to coat the tofu and potatoes evenly with the masala.
• Pour in 2 cups of hot water. Add the sugar and slit green chilies. Stir well to combine.
• Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fully tender and the gravy has reached your desired consistency.
• Turn off the heat. Sprinkle the garam masala over the curry and give it a final gentle stir.

Rest and Serve

• Let the dalna rest, covered, for 5-10 minutes. This allows the flavors to meld together beautifully.
• Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, roti, or traditional Bengali luchi.