Authentic Bihari Pitthawali Roti with Tamatar Chutney
A rustic and hearty delicacy from Bihar featuring whole wheat flatbreads stuffed with a spiced lentil paste, paired with tangy roasted tomato chutney.
55min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal without adding too much water, keeping the texture slightly grainy.
2
Heat a tablespoon of mustard oil in a pan, add cumin seeds, ajwain, minced garlic, ginger, and green chilies.
3
Add the ground chana dal, turmeric powder, red chili powder, and salt to the pan, sautéing until the moisture evaporates and the mixture is crumbly.
4
Knead the whole wheat flour with water and a pinch of salt to form a smooth, pliable dough; let it rest for 15 minutes.
5
Divide the dough into equal portions, roll out small cups, and stuff each with a generous spoonful of the spiced chana dal mixture.
6
Seal the edges carefully and gently roll them out into thick rotis using dry flour.
7
Roast the stuffed rotis on a hot tawa on medium heat, applying mustard oil until golden brown spots appear on both sides.
8
For the chutney, roast the tomatoes directly on an open flame until charred, peel the skin, and mash them with salt, green chilies, and mustard oil.
9
Serve the hot pitthawali roti with the tangy roasted tomato chutney.
Ingredients
2 cups whole wheat flour
1/2 cup chana dal, soaked for 3 hours
4 cloves garlic, minced
1 inch ginger, grated
2 green chilies, finely chopped
1/2 tsp cumin seeds
1/2 tsp ajwain (carom seeds)
1/4 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp mustard oil
Salt to taste
Water as needed
3 ripe tomatoes
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.