Seyal Kheema with Chawarain ji Mani

Ingredients

• 2 cup Rice Flour (Fine rice flour works best.)
• 1.5 cup Water (Must be boiling hot.)
• 0.75 tsp Salt (Adjust to taste.)
• 1 tbsp Vegetable Oil (For kneading the dough.)
• 2 tsp Ghee (Optional, for brushing on cooked rotis.)

Instructions

1. 1

   Prepare the Dough

   • In a large, heatproof bowl, whisk together 2 cups of rice flour and salt.
   • Bring 1.5 cups of water to a rolling boil. Immediately pour the boiling water over the flour mixture.
   • Using a sturdy spoon or spatula, quickly mix the flour and water until a shaggy, crumbly dough forms. Ensure all the dry flour is moistened.
   • Cover the bowl with a lid or plate and let it rest for 10 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2. 2

   Knead the Dough

   • Once the dough has rested, it will still be quite hot. Add 1 tablespoon of oil. This prevents sticking and adds softness.
   • When the dough is cool enough to handle, begin kneading it in the bowl. Knead for 5-7 minutes until it comes together into a smooth, soft, and pliable ball. If it feels too dry, dip your hands in a little water and continue kneading.
   • Divide the dough into 8 equal portions and roll them into smooth balls, ensuring there are no cracks.
3. 3

   Roll the Rotis

   • Take one dough ball and flatten it slightly. Dust your work surface and the dough ball with a little rice flour.
   • Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to prevent cracking. Minor cracks around the edges are normal.
   • For easier rolling, you can place the dough ball between two sheets of parchment paper or a ziplock bag and roll it out.
4. 4

   Cook the Rotis

   • Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully lift the rolled roti and place it on the hot tawa. Cook for about 45-60 seconds on the first side, until you see small bubbles forming and the color changes slightly.
   • Flip the roti and cook the other side for another 60 seconds.
   • Flip it one more time. Using a clean cloth or a flat spatula, gently press down on the edges of the roti. This encourages it to puff up. Cook until light golden-brown spots appear on both sides.
   • Remove the cooked roti from the tawa and place it in a cloth-lined container or casserole dish. Brush with a little ghee, if desired.
5. 5

   Serve

   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve the Chawarain ji Mani hot with your favorite dal, curry, or yogurt.