Sattu Roti with Tisi ki Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
   • Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2. 2

   Prepare the Sattu Stuffing

   • In a separate bowl, add the sattu, finely chopped onion, grated ginger, minced garlic, green chilies, and coriander leaves.
   • Add the ajwain, kalonji, achar masala, mustard oil, lemon juice, and 0.75 tsp salt.
   • Mix all ingredients thoroughly. Sprinkle 2-3 tablespoons of water and mix again to form a moist, crumbly mixture that holds its shape when pressed together.
3. 3

   Stuff and Roll the Rotis

   • After the dough has rested, knead it for another minute. Divide it into 8 equal-sized balls.
   • Take one dough ball, flatten it, and use your fingers to form a small cup or bowl shape (about 3 inches in diameter).
   • Place about 2 tablespoons of the sattu stuffing in the center.
   • Carefully bring the edges of the dough together, pinching to seal the stuffing inside completely.
   • Gently flatten the stuffed ball and dust it with dry atta.
   • Using a rolling pin, roll it out gently and evenly into a circle of about 5-6 inches in diameter. Apply light pressure to prevent tearing.
4. 4

   Cook the Sattu Rotis

   • Heat a tawa (griddle) over medium heat.
   • Place a rolled roti on the hot tawa. Cook for about 1 minute, or until small bubbles appear on the surface.
   • Flip the roti and cook the other side for another minute.
   • Spread about 1/2 teaspoon of ghee on the top surface. Flip again and press gently with a spatula to help it cook evenly.
   • Cook for another 30-40 seconds until both sides have golden-brown spots.
   • Repeat the process for all remaining rotis.
5. 5

   Serve

   • Serve the hot Sattu Rotis immediately with baingan ka chokha (mashed eggplant), tomato chutney, or plain yogurt.