Sev tamatar with roti

Ingredients for 4 portions

• 6Tomatoes, chopped
• 1Onion, finely chopped
• 4 clovesGarlic, finely chopped
• 1Green chilli, finely chopped
• 2 tbspGroundnut oil
• 3 mlMustard seeds
• 3 mlCumin, seeds
• 1 mlHing (asafoetida)
• 3 mlTurmeric
• 1 tspRed chilli powder
• 1 ½ tspCoriander powder
• to tasteSalt
• ≈ 250 mlWater
• 1 tbspJaggery, grated
• 120 gSev, thick
• 2 tbspCoriander leaves, chopped

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for brushing (optional)

Method

1. Put the atta in a large bowl and add the water for the dough little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Chop the tomatoes and finely chop the onion, garlic and green chilli.
3. Heat the oil in a kadai and add the mustard seeds. When they splutter, add the cumin seeds and hing, then the onion and garlic, and fry until soft and light golden, about 5 minutes.
4. Add the tomatoes, green chilli, turmeric, red chilli powder, coriander powder and salt. Cover and cook on medium for 10–12 minutes, stirring now and then, until the tomatoes have broken down completely and the oil shows at the sides.
5. Meanwhile, divide the roti dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and keep the rotis wrapped in a cloth.
6. Add the water and jaggery and simmer for 5 minutes into a thin, glossy gravy.
7. Just before eating, scatter the sev and coriander leaves over the gravy and serve straight away with the rotis, while the sev is still crisp.

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