Super soft rice pulka roti with Chutney Batata Sabzi is a quick and easy thali made with basic ingredients from your kitchen. In this recipe, I prepared a spicy, slightly sour, and sweet chutney to enhance the potato sabzi, giving it a delicious twist compared to regular batata sabzi. The roti dough, made with steamed rice flour, offers an easy and unique method that yields soft, fluffy rotis on the first try. The best part thali is that this no-fuss recipe uses ingredients you likely already have at home—do give it a try!
Key Tips for Tasty Rice Roti and Chutney Batata Nu Shak:
For Rice Pulka Roti:
- Use a precise 1:1 ratio of rice flour to water and knead the dough thoroughly; avoid cracks to ensure the roti puffs up.
- Prepare the rotis immediately after kneading; letting the dough sit will cause it to lose moisture and become brittle.
- Cook the roti on medium heat; cooking on low will result in dry rotis.
For Chutney Batata Nu Shak:
- Cut the potatoes into medium-sized pieces and boil them on high heat for 8-10 minutes until soft.
- Prepare a slightly spicy, sweet, and sour chutney with coriander, mint, and spices, adding ice cubes while grinding to retain the green colour.
- The chutney batata nu shak tastes best when slightly spicy and served hot with pulka roti.
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Recipe video
Rice roti recipe | Gujarati chutney batata nu shak | thali recipe
Ingredients
For rice pulka roti
- 2 cup water
- Salt to taste
- 1 tsp oil
- Some coriander leaves
- 2 cup rice flour
- Dry flour for dusting
For chutney batata nu shak
- 500 grm potatoes
- ½ cup coriander leaves
- ¼ cup mint leaves
- 3 green chilli
- 1 inch ginger
- 4-5 garlic cloves
- Salt to taste
- 1 tsp sugar
- 1 tsp lemon juice
- 1 ice cubes or 2-3 tbsp cold water
- 4 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- Some curry leaves
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp black salt
- ¼ tsp black pepper powder
- ½ tsp chaat masala
- 1 tsp red chilli flakes
- Garnish with Some coriander leaves
Instructions
Making Rice Pulka Roti
- In a pan, add 2 cups of water, salt, and oil. Mix well and bring the water to a boil.
- When it starts to boil, add some coriander leaves, lower the flame, and stir in 2 cups of flour. Mix well using a rolling pin. Switch off the heat, cover, and steam the dough for 2 minutes.
- Transfer the flour mixture to a large bowl and knead into a smooth, soft dough. If the dough isn’t binding properly, add a little hot water.
- Take a medium-sized ball, flatten it between your palms, then place it on a rolling board, dust with dry flour to prevent sticking, and roll it out slightly thin with a rolling pin.
- Place the roti on a hot tawa, press gently, and cook on all sides.
- Serve the super soft rice roti with chutney batata nu shak.
Making Chutney Batata Nu Shak
- Peel and cut the potatoes into medium-sized cubes.
- Boil 4-5 cups of water with salt, then add the potato cubes and boil for 8-9 minutes on high heat. Once cooked, remove them from the hot water and let them cool slightly.
- In a blender, add ½ cup of coriander leaves, ¼ cup of mint leaves, 3 green chilies, 1 inch of ginger, 4-5 garlic cloves, salt, 1 tsp sugar, 1 tsp lemon juice, and 1 ice cube. Grind to make the chutney and set it aside.
- In a pan, heat 4 tbsp of oil, then add 1 tsp cumin seeds, a pinch of hing, and some curry leaves. Add ½ tsp turmeric powder and mix well. Stir in the boiled potato cubes, add salt, and sauté for 2-3 minutes to achieve a slightly crisp coating.
- Add the prepared chutney, 1 tsp coriander powder, 1 tsp cumin powder, a pinch of black salt, ¼ tsp black pepper powder, and ½ tsp chaat masala. Mix well, add 3-4 tbsp of water, cover, and cook for 5 minutes on low heat.
- Finally, sprinkle in some red chili flakes and coriander leaves, mix well, and serve hot with
Notes
For chutney batata nu shak
- Cut the potatoes into medium-sized cubes.
- Boil the potatoes on high heat; do not boil them on low heat.
- Adding ice cubes or cold water helps retain the green color of the chutney.
- Sautéing the potatoes in oil gives them a slightly crisp coating on the outer surface.
- Chaat masala enhances the flavor of the sabzi, but you can use amchur powder instead.
- We prepare a dry variant of the sabzi, so do not add too much water while cooking.
- Lower the flame while adding rice flour to the water.
- The proportion of water to rice flour should be equal.
- Knead a smooth dough when the mixture is slightly warm.
- Cook the roti on medium-high heat; do not cook it on low heat.
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