Sarso Machli with Rice Roti

Ingredients

• 2 cup Rice Flour
• 2.5 cup Water
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (finely chopped)
• 0.25 cup Fresh Grated Coconut (optional, but recommended for flavor)
• 1 tsp Cumin Seeds
• 1 tsp Salt (or to taste)
• 3 tbsp Oil (divided for dough and cooking)

Instructions

1. 1

   Prepare the Seasoned Water

   • In a wide, heavy-bottomed pan, bring 2.5 cups of water to a vigorous, rolling boil over medium-high heat. This should take about 3-4 minutes.
   • To the boiling water, add the finely chopped onion, green chilies, coriander leaves, grated coconut (if using), cumin seeds, salt, and 1 tablespoon of oil.
   • Allow the mixture to boil for another 1-2 minutes to let the flavors meld into the water.
2. 2

   Make and Rest the Dough

   • Reduce the heat to the lowest setting. Add all the rice flour at once.
   • Using a sturdy wooden spoon or spatula, mix quickly and continuously until the flour absorbs all the water. The mixture will look like a rough, crumbly mass. This should take about 30-45 seconds.
   • Turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 5-7 minutes. This step is crucial as it allows the flour to cook in the residual steam, making the dough soft and pliable.
3. 3

   Knead the Dough

   • Transfer the warm dough mixture to a large plate or kneading surface. Be careful as it will be hot.
   • Once the dough is cool enough to handle, grease your hands with a little oil.
   • Knead the dough for 3-4 minutes until it comes together into a smooth, soft, and non-sticky ball. If it feels too dry, sprinkle a few drops of warm water; if too sticky, add a teaspoon of rice flour.
4. 4

   Shape the Rotis

   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Place a piece of parchment paper, a banana leaf, or a clean, damp cloth on your work surface.
   • Take one dough ball, place it in the center of the parchment, and grease your fingertips with oil or water.
   • Gently pat and press the dough ball outwards, moving in a circular motion to form a thin, even roti about 5-6 inches in diameter. Keep the thickness uniform.
5. 5

   Cook the Rotis

   • Heat a tawa (griddle) or a non-stick skillet over medium heat. The tawa should be hot but not smoking.
   • Carefully lift the parchment paper and place it, roti-side down, onto the hot tawa. Gently press down and peel off the paper.
   • Cook for 1-2 minutes on the first side, or until the color changes slightly and it's firm enough to flip. Drizzle a few drops of oil around the edges.
   • Flip the roti and cook the other side for another 1-2 minutes, pressing gently with a spatula to ensure even cooking. You should see light golden-brown spots.
   • Flip once more and cook for another 30 seconds. Repeat the process for all remaining dough balls.
   • Serve the Rice Rotis immediately while they are hot and soft.