Tawa Pomfret, Rotli and Lasan ni Chutney

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tbsp Oil (Any neutral vegetable oil)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
   • Add 1 tbsp of oil and mix it into the flour with your fingertips.
   • Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
   • Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2. 2

   Rest the Dough

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
   • On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4. 4

   Cook the Rotli on the Tawa

   • Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
   • Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5. 5

   Puff the Rotli on Direct Flame

   • Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
   • The rotli will puff up like a balloon within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
   • Remove from the flame.
6. 6

   Finish and Serve

   • Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 1 cup Garlic Cloves (peeled, about 150g)
• 3 tbsp Kashmiri Red Chili Powder (for vibrant color and mild heat)
• 1 tbsp Red Chili Powder (for heat, adjust to preference)
• 1 tsp Salt (adjust to taste)
• 1 tsp Cumin Powder (preferably from freshly roasted cumin seeds)
• 1 tsp Coriander Powder
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Peanut Oil (or sesame oil)
• 2 tsp Water (as needed for grinding)

Instructions

1. 1

   In a small grinder jar or food processor, combine the peeled garlic cloves, Kashmiri red chili powder, regular red chili powder, salt, cumin powder, and coriander powder.

2. 2

   Pulse the mixture 5-6 times to coarsely chop the garlic and mix the spices. This prevents the garlic from releasing too much water at once.

3. 3

   Add the fresh lemon juice and peanut oil to the grinder. Blend until you achieve a thick, coarse paste. Scrape down the sides of the jar with a spatula halfway through to ensure even grinding.

4. 4

   Check the consistency. If the mixture is too dry and difficult to grind, add 1 teaspoon of water at a time and blend again. Be careful not to add too much water, as this is a semi-dry chutney.

5. 5

   Once you have the desired consistency, transfer the Lasan ni Chutney to a clean, dry, airtight glass jar. Let it rest for at least 30 minutes before serving to allow the flavors to meld.