Chokha Rotla with Potato Onion Sabzi

My mom and sister are fond of eating rice flatbread. Recently my neighbour aunt was teaching mom how 2 make one. The following week I tried to cook it with the help of mom. Along with it made onion-potato ki subzi. The combo tastes delicious and yummm...

Rice flatbread or popularly known as Chokha no rotlo in Gujarat is simple to make and adds variety to routine regime of eating wheat chappati...

Preparation time: 5 minutes

Cooking time: 20 minutes

Makes: 6

What goes in it:

Rice flour- 2 cup

Water- 1 glass

Salt to taste

How did I make it:

Take rice flour in a flat plate. Keep on adding water to the flour little by little to knead the dough till it becomes soft, pliable and does not stick to your palms. Divide into equal parts and make rounds of it.

Make rotla (flatbread) out of the dough balls. Pat the dough balls with the help of palms. [Foodies Note: It’s an effort taking task but to make it less tough dump lot of with rice/wheat flour on the dough ball]

As you pat, the rotla should rotate circularly. This will increase the size and minimize the thickness of rotla.

While you pat the rotla, heat the griddle.

Put this rotla on the griddle and cook both the sides till brown spots appear and make sure do not overcook it (completely brown) orelse it no longer will look a rice flatbread.

To puff the rotla, dab the second side on the flatbread with a cloth.

It will taste amazing when you serve the rotlas hot. You can have chokha rotla with any of the kathiyawadi vegetable like Stuffed brinjal, Lasaniya Aloo and like. We at home had it with yummy Onion-Potato Sabzi. 

The recipe goes as...

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 4

What goes in it:

Potato, diced & boiled- 2 medium sized

Onion, sliced vertically- 2 medium sized

Sesame seeds (Til)- 1 tbl spn

Ginger-Garlic-Green Chili paste- 1 tbl spn

Garam Masala- ½ tbl spn

Turmeric powder- ½ tbl spn

Coriander-cumin powder- 1 tbl spn

Curry leaves-1 sprig

Salt- as per your taste

Oil- 2 tbl spn

How did I make it:

Dice potato and boil them. Let it cool.

Vertically slice the onions half.

Take a kadai and put oil in it. Heat it on flame. As it heats up, put curry leaves, sesame seeds and garlic-ginger-chilli paste. Saute for about a minute. Put onions to it. Add salt, turmeric powder, garam masala & coriander-cumin seeds. Mix them all well. Let it cook for about 5 minutes.

Finally add potato along with water. Stir generously and let it cook for another 3-4 minutes.

And the yummy spicy vegetable is ready to be served with hot ricebread (chokha no rotlo).