Step 1: Prepare the Poha for Dough

Rinse 1 cup of thin poha (flattened rice) well in a strainer. Drain all the water completely. Transfer the rinsed poha to a bowl. Add a little water and soak for 5 minutes.

Step 2: Prepare the Tomato Chutney Base

Heat 2 tablespoons of gingelly oil in a pan. Add 8 garlic cloves, 4-5 Kashmiri chilies, and 1 sprig of curry leaves. Sauté for 1 minute until aromatic. Add 1 medium sliced onion and sauté for another 1 minute until it turns translucent. Add 3 sliced tomatoes and salt to taste. Mix well. Add 1/4 teaspoon of turmeric powder and mix well. Cover and cook for 2 minutes until the tomatoes soften and the oil separates.

Step 3: Blend the Chutney

Allow the cooked tomato mixture to cool completely. Transfer the cooled mixture to a blender and blend to a fine paste. Transfer the blended chutney to a bowl.

Step 4: Temper the Chutney

For tempering, heat 1 tablespoon of gingelly oil in a small pan. Add 1/2 teaspoon of mustard seeds, 1/4 teaspoon of cumin seeds, and 6 garlic cloves. Give it a mix. Add 6-8 curry leaves and sauté until the garlic turns golden. Pour the tempering over the prepared tomato chutney and mix well. The tomato chutney is now ready.

Step 5: Prepare the Poha Roti Dough

After 5 minutes of soaking, mash the poha well with a spoon. Add 1/2 cup of rice flour (pathiri rice flour), 1/2 cup of fresh coconut, 1 chopped medium onion, 2 tablespoons of chopped coriander leaves, 1 sprig of chopped curry leaves, 1 chopped green chili, 1 teaspoon of cumin seeds, salt to taste, and 1/2 teaspoon of chili flakes. Combine all the ingredients well. Add water as required and knead to a soft dough.

Step 6: Shape the Poha Roti

Take a small portion of the dough and roll it into a ball. Place the dough ball on a piece of butter paper that has been greased with oil. Flatten it gently with your hands into a round roti.

Step 7: Cook the Poha Roti

Heat a tawa (griddle) and drizzle some oil. Spread the oil evenly with an onion. Carefully transfer the prepared roti from the butter paper to the hot tawa. Drizzle some oil on top of the roti. Cover and cook for 2-3 minutes on medium flame until lightly golden. Flip the roti over. Cover and cook for another 2-3 minutes until cooked through and golden brown spots appear.

Step 8: Serve

Serve the hot Poha Roti immediately with the prepared tomato chutney.

• Ensure the poha is thin for proper soaking and mashing.

• Adjust green chilies and chili flakes according to your spice preference.

• Greasing the butter paper and your hands with oil will prevent the dough from sticking while flattening the rotis.

• Cook the rotis on medium flame to ensure they are cooked through and golden brown.

• Add finely chopped vegetables like carrots or bell peppers to the roti dough for added nutrition and flavor.

• For a richer chutney, add a tablespoon of roasted peanuts or cashews before blending.